Description
A hearty and flavorful Southwest Breakfast Casserole featuring spicy chorizo, eggs, potatoes O'Brien, diced green chiles, and melted Colby Jack cheese. Perfect for a satisfying weekend brunch or breakfast gathering.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 lb chorizo
- 10 eggs
- 1 1/3 cups milk
- 1 teaspoon chili powder
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (4 oz) can diced green chiles, drained
- 2 1/2 cups Colby Jack cheese, grated
- 1 (28 oz) bag frozen potatoes O'Brien (with peppers and onion)
- Cilantro or parsley, finely chopped, for serving (optional)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F and grease a 9x13-inch baking dish with nonstick spray. Set the dish aside for later use.
- Cook Chorizo: In a skillet over medium-high heat, heat the olive oil. Add the chorizo and cook, breaking it apart with a spatula or wooden spoon, until it is fully cooked and somewhat crispy, about 7-8 minutes. Remove the skillet from heat and set the cooked chorizo aside.
- Mix Egg Mixture: In a large bowl or liquid measuring cup, whisk together the eggs, milk, chili powder, dried oregano, salt, and black pepper until thoroughly combined. Stir in the drained diced green chiles and set aside.
- Layer Ingredients: Spread the frozen potatoes O'Brien evenly in the prepared baking dish. Evenly distribute the cooked chorizo over the potatoes, then sprinkle 1 1/2 cups of the grated Colby Jack cheese on top.
- Add Egg Mixture: Pour the egg mixture over the layered ingredients in the baking dish, using a spatula to spread the liquid evenly to cover the potatoes and chorizo.
- Top and Bake: Sprinkle the remaining 1 cup of Colby Jack cheese over the top of the casserole. Bake in the preheated oven until the cheese melts and the egg mixture is set, approximately 40-45 minutes.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before slicing. Garnish with finely chopped cilantro or parsley if desired. Serve warm and enjoy your Southwest Breakfast Casserole!
Notes
- This casserole is ideal for a weekend brunch or a special breakfast occasion.
- You can substitute the chorizo with spicy or mild sausage based on your preference.
- If fresh herbs aren't available, dried parsley can be used, but add them before baking.
- Use full-fat milk or cream for a richer texture, or substitute with a lactose-free milk if needed.
- Make sure to drain the canned diced green chiles well to prevent excess moisture in the casserole.
- The casserole can be prepared the night before, covered, and refrigerated; bake it fresh in the morning, adding a few extra minutes to the baking time if cold from the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 34 g
- Saturated Fat: 14 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 310 mg
