Huevos y Chorizo Cazuela(Eggs & Chorizo Casserole)
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- 1 lb
- bulk chorizo sausage
- 1 lb
- country style sausage
- 1 medium
- onion, diced
- 16 oz
- country style hash brown potatoes, frozen
- 12 large
- 1 c
- whole milk or half and half
- 2 c
- mexican blend shredded cheese
- salt and pepper to taste
- crema, (mexican sour cream) or sour cream (optional)
- taco sauce, hot sauce, salsa (optional)
1Preheat oven to 400 Deg.
2Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
3In a large skillet, over medium heat, brown both sausages until cooked through and crumbly.
*Note: Chorizo can be very greasy so be sure to drain well.
4While Sausage is browning dice one medium onion and layer evenly over potatoes.
5Drain sausage mixture and layer evenly over top of potatoes and onion.
6In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
7Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
8Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
9When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
10*TIP: Use paper towel or slices of bread to mop off excess grease from casserole.