Rating: 3.5 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

This is a breakfast casserole perfect for curing any degree of hangover; also perfect for brunches and potlucks!

Recipe Summary

cook:
45 mins
additional:
10 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
12
Yield:
1 9x13-inch casserole dish
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish with cooking spray.

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  • Heat olive oil in a large skillet over medium heat. Add potato and onion; cook and stir until potatoes are golden brown and soft, about 10 minutes.

  • Place chorizo in a nonstick skillet over medium heat; cook and stir until browned and crumbly, about 5 minutes.

  • Whisk eggs with milk in a large bowl. Add red bell pepper, cooked potato and onion, and 1 cup Cheddar cheese to the egg mixture; pour into the casserole dish. Sprinkle 1/2 cup Cheddar cheese on top.

  • Bake in the preheated oven until firm and cheese is melted and starting to brown, about 30 minutes. Cool before serving, about 10 minutes.

Nutrition Facts

258 calories; protein 14.7g; carbohydrates 7.9g; fat 18.6g; cholesterol 161.6mg; sodium 422.9mg. Full Nutrition
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