Description
A hearty breakfast casserole featuring spicy chorizo, tender potatoes, and fluffy eggs, perfect for weekend brunch or meal prep.
Ingredients
Scale
- 1 pound chorizo sausage, casings removed
- 2 pounds Yukon Gold potatoes, diced
- 1 large onion, diced
- 12 large eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet. Cook chorizo and onion until sausage is browned. Remove with a slotted spoon.
- In the same skillet, cook diced potatoes until golden and tender, about 10 minutes.
- Whisk eggs, milk, salt, and pepper in a large bowl.
- Layer potatoes in baking dish, top with chorizo mixture and half the cheese. Pour egg mixture over top and sprinkle with remaining cheese.
- Bake for 35-40 minutes until eggs are set and top is golden brown.
Notes
- Can be assembled the night before and baked in the morning
- Leftovers keep well for up to 3 days in the refrigerator
- Substitute sweet potatoes for regular potatoes if desired
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 520
- Sodium: 780mg
- Fat: 32g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 340mg