Ingredients
-
1
-
3
-
1
-
3/4
-
2
-
5
-
1 1/2
-
4
-
2
-
1
-
1
-
3
-
-
-
Directions
Chorizo Egg Casserole, I made this with almond milk instead of half and half, and it did not disappoint The smell is enough to make you hungry when you’re not Recipe courtesy of Taste of Home , I made this with almond milk instead of half and half, and it did not disappoint The smell is enough to make you hungry when you’re not Recipe courtesy of Taste of Home
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Steps
|
1
Done
|
In a Large Skillet, Cook and Crumble Chorizo Over Medium-High Heat Until Cooked Through, 5 to 7 Minutes. Drain on Paper Towels. |
|
2
Done
|
in Same Skillet, Cook and Stir Potatoes, Onion, and Pepper Until Tender, About 5 to 7 Minutes. Add Garlic, Cook a Minute Longer. Remove from Heat and Stir in Chorizo. Cool 15 Minutes. |
|
3
Done
|
Whisk Eggs, Cream, Green Chilies, and Chili Powder. Layer a Greased 11x7 Inch Baking Dish With Half of Each of the Following: Chorizo Mixture, Cheeses, and Egg Mixture. Sprinkle With Tablespoon Cilantro. Top With Remaining Chorizo and Eggs. Sprinkle With Remaining Cheese and a Tablespoon Cilantro. Refrigerate, Covered, Overnight (i Just Made Mine Right Away and Didn't Refrigerate). |
|
4
Done
|
Preheat Oven to 350. Remove Casserole from Refrigerator While Oven Heats. Bake, Uncovered, Until Set and Bubbling, About 35 to 40 Minutes. |
|
5
Done
|
Let Stand 10 Minutes Before Serving. Sprinkle With Remaining Cilantro. |
|
6
Done
|
Serve With Sour Cream and Pepper Sauce. |
