Egg and chorizo casserole

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: colby cheese

Reduced-fat cheese cuts calories, while colby cheese is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is typically cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-free option.

Preheat the oven to 375°F (190°C).

Cook the chorizo in a skillet over medium heat until browned, about 5-7 minutes.

Remove the chorizo and set aside, leaving the drippings in the pan.

Sauté chopped onions and bell peppers in the same skillet until softened, about 4-5 minutes.

In a large bowl, whisk together eggs, milk, cumin, paprika, salt, and black pepper.

Add the cooked chorizo, sautéed vegetables, and diced tomatoes to the egg mixture; stir to combine.

Grease a baking dish with olive oil and layer the bottom with sliced potatoes.

Pour the egg and chorizo mixture over the potatoes, spreading evenly.

Top with shredded cheddar cheese and jalapeños if desired.

Cover with foil and bake for 30 minutes.

Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.

Let cool for a few minutes before garnishing with chopped cilantro.

Slice and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens