Chorizo Breakfast Casserole
This delicious Chorizo Breakfast Casserole is the perfect meal. It combines chorizo, potatoes, and cheese to make a tasty start to your day.
Servings: 10
Calories: 333kcal
Equipment
- 9x13 casserole dish
- Skillet
- Large bowl
- Wooden Spoon
- Napkins
Ingredients
- 9 oz chorizo sausage
- 32 oz hash browns thawed
- 10 ½ oz cream of chicken soup
- 2 cups fiesta blend cheese divided
- 8 oz cream cheese room temperature
- 1 onion diced
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- ¾ cup panko breadcrumbs
- Freshly chopped cilantro for garnish
Instructions
- Preheat the oven to 375 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- In a medium skillet over medium high heat, cook the chorizo, crumbling as it cooks. When the chorizo is almost done, add the onion and cook until softened. Drain the chorizo and onions on paper toweling to remove the excess grease.
- In a large bowl, mix the chorizo and onions with the hash browns, soup, 1 cup of cheese, onion, bell peppers, and seasonings until well incorporated. Transfer the mixture to the prepared casserole dish.
- Top the casserole with the remaining cheese and panko breadcrumbs.
- Bake for 40 to 45 minutes or until the casserole is heated through and the panko is golden brown.
- Prior to serving, allow the casserole to rest for 10 minutes and garnish with the cilantro.
Nutrition
Serving: 1g | Calories: 333kcal | Carbohydrates: 26g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 473mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1187IU | Vitamin C: 44mg | Calcium: 203mg | Iron: 2mg