Chorizo Breakfast Casserole
Chorizo Breakfast Casserole
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Print Recipe
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In more than one way, this lip smacking breakfast casserole dish is wonderful! Not only is it healthy and savoury with the potpourri mix of chorizo, cheese and egg but then it is perfect for weekdays breakfast since it is a great make ahead meal that can be stored for at least 3 to 5 days in freezer. So wait no more to make this yummy fare that will help you with an entire week of breakfast.
| Servings | Prep Time | Cook Time |
| 10people | 20minutes | 50 minutes |
| Servings | Prep Time |
| 10people | 20minutes |
| Cook Time |
| 50 minutes |
Ingredients
- 16 ounce ground Chorizo
- 12 egg ,organic or free range
- 13 ounce Spinach
- 1 small onion ,sliced
- 1 teaspoon Garlic Powder
- 8 ounce Cheddar ,shredded
- 1 green Pepper ,small and sliced
- 6 ounce Heavy Cream
- 1 teaspoon Ginger powder
- 1 teaspoon Salt and Pepper
- 1 teaspoon Onion Powder
- 9 1/2 ounce cherry Tomatoes ,optional
Servings: people
Units:
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Ingredients
Servings: people
Units:
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Instructions
- Begin by cooking the spinach in a microwave until it is wilted.
- Next place the chorizo in a food processor and process them until they are either grinded or chopped, according to your liking.
- After that, cook the chopped chorizo in a skillet over medium heat for a few minutes or until they are browned.
- Now, transfer the cooked chorizo into a large sized bowl and then, stir in the sliced onions and pepper to the same skillet and cook over medium heat until they are softened. Add them also to the bowl.
- Once the spinach is cooked, toss them also to the chorizo onion mixture.
- Then, take another bowl and combine the eggs, spices and heavy cream by whisking them together until they are well incorporated.
- To finish off the cooking, toss the cheese and the egg mixture to the bowl and give everything a good stir until everything is combined well. If you are using tomatoes, add them now.
- Finally, transfer the contents to a casserole dish that is coated with cooking spray and bake them for 48 to 50 minutes at 350 degrees F or 176 degrees C.
Recipe Notes
Once you have added eggs to the mixture, make the transfer to the casserole dish as fast as possible so as to avoid getting the eggs scrambled since some of the ingredients might be hot.
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Nutrition Facts
Chorizo Breakfast Casserole
Amount Per Serving
Calories 371
Calories from Fat 279
% Daily Value*
Total Fat 31g
48%
Saturated Fat 15g
75%
Polyunsaturated Fat 2g
Monounsaturated Fat 12g
Cholesterol 85mg
28%
Sodium 737mg
31%
Potassium 508mg
15%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
4%
Sugars 1g
Protein 18g
36%
Vitamin A
82%
Vitamin C
23%
Calcium
22%
Iron
12%
* Percent Daily Values are based on a 2000 calorie diet.
