Breakfast CASSEROLE with chorizo and potatoes | Mexican Casserole recipe | Villa Cocina

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: ground beef

Turkey chorizo is lower in fat, while ground beef is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water + powdered milk

Almond milk is lower in calories, and water with powdered milk can be more economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes offer more nutrients, while frozen hash browns save prep time.

Cook 8 ounces of bacon until crispy and golden brown; remove from pan and reserve some fat.

In the same pan, sauté 1 medium white onion until softened, then add 3 minced garlic cloves and cook for 1 minute.

Add 1 orange bell pepper and 2 jalapenos to the pan and sauté until softened; remove from heat.

In the same pan, add a few tablespoons of reserved bacon fat and cook 12 ounces of diced potatoes seasoned with 1/2 teaspoon kosher salt and ground black pepper until golden brown.

Add 1 pound of pork chorizo to the potatoes and cook until fully cooked; remove from heat.

Preheat the oven to 350°F.

In a large bowl, whisk together 8 large eggs, 3 cups of whole milk, 1 teaspoon kosher salt, and ground black pepper until combined.

In a 12-inch baking dish, lightly spray with avocado oil spray and add the bacon, sautéed veggies, potatoes, and chorizo.

Mix in 2 cups of shredded cheese (1 cup cheddar, 1 cup mozzarella).

Pour the egg mixture over the top and stir to combine.

Cover with a lid or aluminum foil and bake for 45 to 60 minutes until the egg is fully set.

Sprinkle 1 cup of mixed cheese on top and bake for an additional 3 minutes until melted.

Let cool for 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens