Ingredients
- 1 lb. chorizo (or soyrizo)
- 1 red bell pepper, chopped
- 1 poblano pepper, chopped*
- ½ a white onion, chopped
- 1 (4oz.) can diced green chiles, drained (mild or hot)
- 10 eggs
- 1¼ cup milk
- 1-1½ cups shredded cheese (plus more for the top)
- 2½ cups frozen diced potatoes (or frozen hashbrowns)
- ½ tsp salt
- ½ tsp black pepper
- Chopped cilantro, for garnish
- Avocado, for serving
- Chunky salsa, for serving
Instructions
- Turn your oven on to 350 degrees and spray a 9×13 glass pan with cooking spray.
- Next heat a nonstick pan over medium-high heat and add your chorizo once it’s hot. Use a spatula to break up the chorizo and cook for 5-7 minutes or until there’s little to no liquid left in the pan. Then transfer your chorizo to a bowl lined with a paper towel and set it aside.
- Next add your bell pepper, poblano pepper and white onion to the same pan and cook until they’re just tender (about 3-4 minutes). Then set them aside once done.
- Whisk your eggs, milk, salt and pepper together in a bowl until light and fluffy. Then stir in your green chiles.
- To assemble, layer your prepared pan with your frozen diced potatoes, chorizo, pepper and onion mixture and shredded cheese.Then pour your egg mixture over the top making sure it covers most of your ingredients. Sprinkle extra cheese on top (if desired) and bake for 40-45 minutes (or until the cheese is melted and the egg is cooked through).
- Once done, let your casserole cool for a few minutes. Then sprinkle chopped cilantro over the top, cut it and serve with sliced avocado and your favorite salsa.
