Chorizo Egg Bake

5 from 3 votes

This simple Chorizo Egg Bake is a delicious way to add eggs to your day and feed the entire family! Only 15 minutes to prep, easy to make ahead and perfect for all your favorite toppings. Perfectly seasoned with a touch of spice and so hearty and delicious!

Prep Time15

Total Time50

Course: Breakfast

Cuisine: American

Servings:

Author: Lorie Yarro

Ingredients

1 lb chorizo
1 green bell pepper small diced
1 red bell pepper small diced
1/2 red onion small diced
4 oz green chiles
12 eggs
1 c milk
1/2 c sour cream
1 tsp chili powder
1/2 tsp cumin
1/2 tsp garlic powder
½ tsp pepper
½ tsp sea salt
1 1/2 c cheddar cheese shredded
1/4 c chopped cilantro

Instructions

Brown the chorizo over medium heat in a skillet. A few minutes before the chorizo is fully cooked, add in the bell peppers, onion and green chiles. Cook until the chorizo has reached an internal temperature is 160°F.
Remove mixture from heat and drain grease. Blot extra grease with a paper towel to get as much excess grease off of the meat. Set aside and allow to cool slightly.
In a mixing bowl, combine eggs, milk, sour cream and seasoning and whisk very well for about 2 minutes until smooth. You can use an electric hand mixer for this part for quick and easy mixing.
Add in the cheese and chorizo and pepper mixture into the eggs and stir to combine. Pour the chorizo egg mixture into a well greased 9x13 inch pan. Bake preheated oven at 350°F for about 35-40 minutes or until the edges are golden brown and the center of the casserole is cooked through and set.
Allow to cool for about 10 minutes and then top with chopped cilantro and any other toppings before serving. Enjoy!

Notes

Storage Instructions: After baking this egg casserole, store it in an air tight container in the refrigerator for 3-4 days. Pre-baked, the egg mixture is good for about 1 day.To freeze the chorizo egg bake, allow the baked casserole to cool completely and freeze in a freezer safe, air tight container for up to 3 months. You can slice and freeze individual pieces and then pull out single servings as desired.
Get rid of as much grease as you can from the chorizo after browning. Chorizo can release a decent amount of grease and when it's mixed into the egg bake, it will all swell over top and make the casserole very greasy. For best results, drain the chorizo mixture well, pat it with a paper towel or even spread it over a paper towel lined baking sheet briefly to allow it to absorb.
Make this chorizo breakfast casserole 24 hours ahead of the time. You can prepare all of the ingredients and store in an air tight container for one day before baking. Stir up the mixture, transfer to the greased pan and allow the casserole mixture to sit at room temperature for about 15-20 minutes before baking.
Serve this in tortillas as tacos! A great way to enjoy eggs for dinner is to turn this egg casserole into tacos. Break up the casserole after baking and spoon into warm tortillas and then top with favorite toppings.

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