Chorizo Breakfast Casserole

Ingredients

• 1 pound chorizo (Mexican-style, uncooked)

• 1 medium onion, diced

• 1 bell pepper, diced (optional)

• 3 cups shredded hash browns (thawed if frozen)

• 8 large eggs

• 1 cup milk (whole or 2%)

• 1 cup shredded cheddar cheese

• 1 cup shredded Monterey Jack or pepper jack cheese

• 1/4 teaspoon garlic powder

• 1/4 teaspoon smoked paprika

• Salt and pepper, to taste

• 2 tablespoons chopped fresh cilantro or green onions (for garnish)

• Cooking spray or butter (for greasing the dish)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch casserole dish with cooking spray or butter.

2. n a skillet over medium heat, cook the chorizo, breaking it up into crumbles, until fully cooked. Drain excess grease if necessary.

3. Add the diced onion (and bell pepper, if using) to the skillet with the chorizo and cook until softened, about 3-4 minutes.

4. Spread the hash browns evenly across the bottom of the prepared casserole dish. Layer the cooked chorizo and onion mixture on top.

5. In a large bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper. Stir in half of the shredded cheese.

6. Pour the egg mixture evenly over the hash browns and chorizo. Sprinkle the remaining cheese on top.

7. Bake the casserole for 35-40 minutes, or until the eggs are set and the top is golden brown. You can check doneness by inserting a knife into the center; it should come out clean.

8. Let the casserole cool for 5-10 minutes. Garnish with chopped cilantro or green onions before serving.

Optional Add-Ins

• Sliced jalapeños for extra spice

• Diced tomatoes or salsa on the side

• Avocado slices or guacamole as a topping

This casserole can be made the night before. Simply assemble it (without baking), cover tightly, and refrigerate overnight. In the morning, bake as directed. Enjoy!