Chorizo & Potato Egg Casserole Savory Breakfast Delight

Ingredients

• 1 lb chorizo, casings removed
• 4 medium potatoes, peeled and diced
• 1 small onion, chopped
• 1 red bell pepper diced
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• to taste salt and pepper
• for garnish fresh cilantro

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or olive oil.
2. In a large skillet over medium heat, add the chorizo. Cook for about 5-7 minutes, breaking it up with a spatula until browned and cooked through. Remove the chorizo from the skillet and set aside, leaving some of the fat in the pan.
3. In the same skillet, add the diced potatoes, chopped onion, and bell pepper. Cook for about 10-15 minutes, stirring often until the potatoes are tender and slightly crispy. Season with salt, pepper, garlic powder, and smoked paprika.
4. In a large mixing bowl, whisk together the eggs and milk until well combined. Add the sautéed potato mixture and the cooked chorizo to the egg mixture. Stir in half of the cheese, reserving the other half for topping.
5. Pour the mixture into the greased baking dish, spreading it evenly. Sprinkle the reserved cheese on top of the casserole.
6. Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden and bubbly.
7. Once out of the oven, let the casserole cool for a few minutes. Garnish with fresh cilantro before slicing and serving.