- 1 teaspoon oil, or as needed
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 pound chorizo sausage
- 8 eggs
- 2 cups milk
- 1/2 teaspoon ground mustard
- salt and ground black pepper to taste
- 2 cups shredded Cheddar cheese, divided
- 1 (16 ounce) package frozen hash brown potatoes, thawed
- Grease a 9x13-inch baking dish and set aside.
- Heat a skillet over medium-high heat and add oil, onion, and bell pepper. Cook until onion is soft and translucent, about 5 minutes. Remove from heat.
- Heat a second skillet over medium-high heat and cook chorizo until browned on the outside, about 5 minutes. Continue cooking, chopping chorizo with a spatula, until it becomes loose like ground meat, about 5 minutes more. Drain and discard grease. Set aside.
- Whisk eggs, milk, mustard, salt, and pepper together in a large bowl. Stir in 1 1/2 cups Cheddar cheese, cooked onion mixture, chorizo, and hash brown potatoes. Pour mixture into the prepared baking dish, cover with aluminum foil, and refrigerate overnight.
- Remove casserole from the refrigerator 30 minutes ahead of time. Preheat the oven to 350 degrees F (175 degrees C).
- Bake covered casserole in the preheated oven for 30 minutes. Uncover and sprinkle remaining 1/2 cup Cheddar cheese on top. Return to the oven and bake until a fork inserted in the middle comes out clean, about 30 minutes more.
09/18/2019
recipepes.com
gluten-free spicy breakfast casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
