I came up with this because we bought a lot of eggs and breakfast for us is often the hardest meal to cook every morning. This is a very versatile recipe as you can add any protein or vegetable of your choice. ⠀
Chorizo Hash Brown Casserole
Equipment
- Cutting board
- Knife
- Mixing bowl
- Measuring spoon
- Skillet
- Wooden spoon
- Can opener
- Baking dish
Ingredients
- 12-14 eggs⠀
- 2 TBSP milk dairy free⠀
- 2 TBSP oil or melted butter⠀
- 1 tsp garlic powder⠀
- 1 tsp cumin powder⠀
- 1 small onion diced⠀
- Pinch of salt⠀
- 1 can whole green chilies or 1 bell pepper chopped⠀
- ½ bunch kale chopped⠀
- ½ lbs chorizo⠀
- 1 lbs pork Italian sausage⠀
- 1 package frozen hash browns thawed
Instructions
- Preheat oven to 450F. ⠀
- In a bowl mix hash browns with oil and salt. ⠀
- Press thawed hash browns into the bottom of the and bake for 15 minutes. ⠀
- In a pan on medium high heat add chorizo and sausage. Once broken up and about halfway cooked add onions, kale and pepper.
- In a bowl mix eggs, milk, cumin and garlic powder. ⠀
- Once sausage and veggies are cooked add contents of the skillet to the egg mixture to incorporate then add to the hash brown layer. ⠀
- Lower oven temperate to 350F and bake for 25 minutes or until there is no jiggle. ⠀
- Remove and serve while hot. This can yield 8-10 servings. ⠀
- Leftovers can be saved in the fridge for up to 5 days or frozen.
Notes
Leftovers can be saved in the fridge for up to 5 days or frozen.