Chorizo Breakfast Casserole Recipe
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
459 kcal
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Course
Breakfast
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Cuisine
North American
Chorizo Breakfast Casserole Recipe
Description
The Chorizo Breakfast Casserole begins by heating olive oil and sautéing chopped onion and mushrooms until the mushrooms brown. Chopped chorizo and diced red potatoes are added and cooked until the potatoes soften, followed by bell peppers for a brief cook. After turning off the heat, chopped kale is stirred in and the mixture seasoned well with sea salt and black pepper. This vegetable and meat base is transferred to a casserole dish and mixed with halved cherry tomatoes.
In a separate bowl, large eggs are whisked with sweet paprika and fresh thyme, then grated sharp cheddar and Parmesan cheeses are folded in. The egg and cheese mixture is poured over the vegetable and chorizo filling and combined thoroughly. The casserole can be baked immediately or refrigerated for up to 24 hours before baking.
Once baked at 400 degrees Fahrenheit for 35 to 40 minutes, the casserole develops a firm egg custard enveloping the sautéed ingredients. Due to the vegetables’ moisture, the finished casserole remains slightly wet but fully cooked. This dish is suitable for breakfast or brunch, offering a protein-rich, flavorful option that includes vegetables and spicy chorizo.
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cups mushroom chopped
- 2 potato chopped small, red
- 2 chorizo sausages chopped - about 10 ounces, spicy, links
- 2 bell pepper chopped
- 2 cups kale packed, chopped
- salt to taste, sea salt
- black pepper to taste, sea salt
- 2 cups cherry tomato
- 10 large egg
- 1 teaspoon sweet paprika fresh thyme
- 1 teaspoon thyme fresh thyme
- 1 ½ cups cheddar cheese grated sharp
- ½ cup Parmesan Cheese grated
Instructions
- Heat the olive oil over medium-high heat in your largest frying pan. Add the onion and mushrooms to the pan and saute until the mushrooms begin to brown. Add the chorizo and potatoes to the pan and let them cook, stirring often, until the potatoes are soft, about 10 minutes. Add the bell peppers and cook for 2 more minutes. Turn off the heat and mix in the kale then season generously with sea salt and black pepper. Pour the veggies into a 9x11 inch casserole dish then stir through the cherry tomatoes.
- In a large bowl, whisk the eggs with the paprika and thyme then stir in both the cheeses. Pour the eggs over the veggies in the casserole dish and mix till everything is well combined.
- Either cover the casserole dish and keep it in your fridge for up to 24 hours or bake it right away.
- Preheat your oven to 400 degrees Fahrenheit and bake for 35-40 minutes, or until the eggs are cooked through. Note: because of all the veggies, the casserole will look a bit wet even when cooked. The best way to test if it is done is to insert a toothpick into the middle as you do with a cake. If it comes out clean, it's ready to come out of the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 459kcal | 23% |
| Carbohydrates | 22g | 7% |
| Protein | 28g | 56% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 369mg | 123% |
| Sodium | 1301mg | 54% |
| Potassium | 930mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 4849IU | 97% |
| Vitamin C | 102mg | 113% |
| Calcium | 409mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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