Breakfast Egg and Chorizo Casserole
Looking for a versatile and delicious breakfast dish? Try this egg and chorizo breakfast casserole recipe. Great for holidays and gatherings.
Ingredients
- 1 16.3- ounce tube refrigerated biscuits, baked as directed
- 1 tablespoon vegetable oil
- 1 pound chorizo sausage
- 1 4- ounce can mild green chile peppers, chopped
- 1/2 cup chopped onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 cups cheddar cheese, or cheddar jack or pepper jack
- 8 large eggs
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups whole milk
- Serving suggestions: salsa, guacamole, sour cream, green onions, cilantro, avocado slices, etc.
Instructions
- Heat the oven to 350 F and grease a 2 1/2 to 3-quart baking dish or spray it with cooking spray.
- Split the biscuits and line the baking dish with them, cut-side up.
- Heat the oil in a large skillet over medium-high heat. Add the chorizo and onions and cook, breaking up and stirring, for 8 to 10 minutes, until the meat appears to be thoroughly cooked and no longer pink. Add the chili peppers, chili powder, cumin, and oregano; stir to blend.
- Using a slotted spoon, transfer the meat and onion mixture to the baking dish. If very oily, pat the meat with paper towels to absorb some of the excess grease. Sprinkle the cheese over the meat mixture.
- Combine the eggs, milk, salt, and pepper in a large bowl; whisk until smooth and well blended. Pour over the meat and cheese mixture.
- Bake the casserole for 30 to 40 minutes or until set. A knife inserted into the center should come out clean with no liquid egg on it.
Tried this recipe?Let us know how it was!