Ingredients:
- 1 lb Mexican chorizo, casings removed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 3 cups frozen hash browns, thawed
- 10 large eggs
- ½ cup milk
- 1½ cups shredded cheddar cheese (or a mix of cheddar and Monterey Jack)
- 1 tsp salt
- ½ tsp black pepper
- Fresh cilantro, chopped (for garnish)
- Optional toppings: sour cream, salsa, avocado
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the Chorizo and Veggies:
- In a large skillet over medium heat, cook the chorizo, breaking it up with a spatula, until it’s browned and cooked through (about 5-7 minutes). Drain any excess fat if needed.
- Add the diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 3-4 minutes, until the veggies are softened. Remove from heat.
- Assemble the Casserole:
- Spread the thawed hash browns evenly in the bottom of the prepared baking dish.
- Spoon the chorizo and vegetable mixture evenly over the hash browns.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture over the chorizo and hash browns in the baking dish.
- Sprinkle shredded cheese evenly over the top.
- Bake:
- Bake in the preheated oven for 35-40 minutes, or until the eggs are set and the cheese is melted and bubbly.
- Garnish and Serve:
- Let the casserole cool for a few minutes before slicing. Garnish with fresh cilantro and serve with your favorite toppings like sour cream, salsa, or avocado.
