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- 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 I love chorizo for its rich flavor. It brings a nice kick to the dish. Pairing it with tender potatoes makes a hearty meal. The diced onion and red bell pepper add sweetness and crunch. - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste Seasonings are key to making this casserole shine. Garlic powder adds depth, while smoked paprika gives a warm, smoky flavor. Don't forget to taste and adjust salt and pepper as needed. - Fresh cilantro, for garnish Fresh cilantro is my go-to for garnish. It adds color and a fresh taste. Just sprinkle it on top before serving. This small touch makes a big difference in presentation. For the full recipe, check out the detailed instructions. Cooking should be fun, and this dish is sure to please! Preparation - Preheat the oven to 350°F (175°C). - Grease a 9x13 inch baking dish with non-stick spray or olive oil. Cooking the Chorizo - Brown the chorizo in a skillet for 5-7 minutes. - Use a spatula to break it up until it's fully cooked. Sautéing the Vegetables - In the same skillet, add diced potatoes, onion, and bell pepper. - Cook for 10-15 minutes, stirring often. - You want the potatoes to be tender and slightly crispy. - Season with salt, pepper, garlic powder, and smoked paprika. Mixing Ingredients - In a large bowl, whisk together the eggs and milk. - Add the sautéed vegetable mixture and cooked chorizo. - Stir in half of the cheese, saving the rest for later. Assembling the Casserole - Pour the mixture into the greased baking dish. - Spread it evenly and sprinkle the remaining cheese on top. Baking the Casserole - Place the dish in the oven and bake for 30-35 minutes. - Check that the eggs are set and the top is golden and bubbly. This Chorizo & Potato Egg Casserole is a savory breakfast delight! For the full recipe, be sure to check out the details above. Cooking a chorizo and potato egg casserole can be simple with a few helpful tips. - Use a non-stick spray for easy cleanup. It makes serving less messy. - Ensure chorizo is fully cooked before mixing. This adds flavor and safety. - Serve in squares with garnishes like sour cream or avocado. It makes the dish look fancy. - A sprinkle of fresh cilantro adds color and freshness to each plate. - Add jalapeños for extra heat. They give a nice kick to the dish. - Substitute different cheese varieties. Try pepper jack for a spicy twist or feta for a tangy flavor. These tips can help you create a delicious casserole that impresses everyone. For the complete recipe, check out the Full Recipe. Enjoy your cooking! {{image_2}} If you want a meat-free dish, swap chorizo for black beans or mushrooms. Black beans add protein and fiber. Mushrooms bring a rich, earthy flavor. Both options keep the casserole hearty and satisfying. You can add more veggies to this dish. Spinach or zucchini work well and boost nutrition. They also add color and texture. For a twist, try sweet potatoes instead of regular potatoes. They give a hint of sweetness and pair nicely with the eggs. Want to pack in more meat flavor? Add cooked bacon or sausage into the mix. This gives the casserole a savory kick. You can even mix different meats for a flavorful breakfast feast. Each bite will be a delicious surprise. For the full recipe, check out the Chorizo & Potato Egg Casserole! Store your chorizo and potato egg casserole in an airtight container in the refrigerator. This keeps it fresh and safe to eat later. Make sure it cools down before you seal it up. You can enjoy it for up to 3-4 days. When you're ready to eat, reheat your casserole in the microwave or oven until warm. For the microwave, place a slice on a plate and heat for about 1-2 minutes. If you prefer the oven, cover it with foil and heat at 350°F (175°C) for about 15-20 minutes. This keeps the texture nice and moist. You can also freeze the casserole if you want to save it for later. Cut it into serving sizes and wrap each piece tightly in plastic wrap. Place the wrapped pieces in a freezer-safe bag or container. When it’s time to eat, thaw overnight in the fridge. Then, reheat as mentioned above. This method helps you keep the great taste of your chorizo and potato egg casserole. Yes, ground turkey or Italian sausage can be used. They both work well. Just make sure to adjust the cooking time as needed. Both options provide a different flavor but still create a tasty dish. It stays fresh for up to 3-4 days when properly stored. Use an airtight container to keep it tasty. This makes it easy to enjoy leftovers for a quick meal. Yes, prep the night before and bake in the morning. This saves time on busy mornings. Just cover the dish and store it in the fridge overnight. Bake it fresh when you're ready. Turkey chorizo or a plant-based sausage are good alternatives. They still deliver great flavor while being lighter or vegan-friendly. Adjust the spices to enhance the taste if needed. Add diced jalapeños or a dash of cayenne pepper to increase heat. You can also use hot sauce for an extra kick. Adjust the spice to match your taste buds and enjoy the heat! This blog post shows how to make a tasty chorizo casserole. You learned about key ingredients, like chorizo, potatoes, and eggs. I shared steps to cook and bake it perfectly. You also discovered tips for storage and fun variations, like vegetarian options. This dish is versatile and easy to prepare. Enjoy your cooking, and have fun making it your own!

Chorizo & Potato Egg Casserole

Start your day with a delicious Chorizo & Potato Egg Casserole that will delight your taste buds! This savory breakfast is packed with spicy chorizo, hearty potatoes, and creamy cheese, making it perfect for any brunch gathering or cozy morning at home. Learn how to create this easy dish with simple steps that anyone can follow. Click through to discover the full recipe and impress your family with this delightful casserole!
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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

Salt and pepper to taste

Fresh cilantro, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray or olive oil.

    Cook the Chorizo: 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.

      Sauté Vegetables: 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.

        Combine Ingredients: 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.

          Assemble the Casserole: Pour the mixture into the greased baking dish, spreading it evenly. Sprinkle the reserved cheese on top of the casserole.

            Bake: 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.

              Garnish and Serve: Once out of the oven, let the casserole cool for a few minutes. Garnish with fresh cilantro before slicing and serving.

                Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings

                  - Presentation Tips: Serve the casserole in squares on individual plates, garnished with additional cilantro and a dollop of sour cream or avocado slices for an extra touch.