Chorizo Egg Bake

5 from 37 votes

Love breakfast? You'll adore this Chorizo Egg Bake recipe! Bursting with spicy chorizo and creamy goodness.

Prep Time30

Cook Time30

Resting time10

Total Time1 10

Course: Breakfast

Cuisine: American

Servings:

Calories: 480kcal

Author: Sula

Preheat the oven to 375F and spray an 11x7-inch baking pan with cooking spray.
In a nonstick skillet, cook and crumble the chorizo over medium heat until cooked through, about 5-7 minutes. Remove the sausage to a paper towel lined plate or bowl.
1 pound chorizo sausage
In the same skillet on medium heat, cook and stir the peppers and onion for a couple minutes. Then add the frozen hash browns. Cook and stir until the vegetables are tender. Add the garlic, cook another minute, then remove the pan from the heat. Stir in the cooked chorizo sausage. Allow the mixture to cool at least 10 minutes.
3 cups frozen hash browns, 1 onion, ¾ cup red pepper, 2 garlic cloves, 1 pound chorizo sausage
In a separate bowl, whisk the eggs with the half and half and chili powder.
6 eggs, ¾ cup half and half cream, 2 teaspoons chili powder
Layer half of the chorizo mixture in the prepared baking pan. Sprinkle with half the shredded cheese (1 cup), then pour half of the egg mixture evenly over the top.
2 cups cheese
Repeat by adding the chorizo and eggs, then add the rest of the cheese last.
Bake, uncovered, for 30-35 minutes. The casserole will be cooked through and bubbly. Let stand 10 minutes to set, then serve.

If you can't find the cubed hash browns, shredded will work, as well as mini tater tots. All make a delicious egg casserole! 😁

Nutrition values are estimates only, using online calculators. Please verify using your own data.