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Title: Chorizo Egg Casserole
Categories: Pork, Potatoes, Vegetables, Dairy, Cheese
Yield: 8 servings

1 lb Fresh chorizo
3 c Diced hash brown potatoes
1 md Onion; diced
3/4 c Chopped red bell pepper
2 cl Garlic; minced
5 lg Eggs
1 1/2 c Half & Half cream
4 oz Can chopped green chilies
2 ts Chilli spice mix
1 c Shredded Monterey Jack or
- pepper jack cheese
1 c Shredded cheddar cheese
3 tb Minced fresh cilantro;
- divided
Sour cream
Hot pepper sauce

Set oven @ 350┬║F/175┬║C.

In a nonstick skillet, cook and crumble chorizo over
medium-high heat until cooked through, 5-7 minutes.
Drain on paper towels. In same skillet, cook and stir
potatoes, onion and pepper until tender, 5-7 minutes.
Add garlic; cook 1 minute longer. Remove from heat; stir
in chorizo. Cool 15 minutes.

Whisk eggs, cream, green chiles and chili powder. Layer
a greased 11" X 7" baking dish with half each of the
following: chorizo mixture, cheeses, and egg mixture;
sprinkle with 1 tablespoon cilantro. Top with remaining
chorizo and eggs; sprinkle with remaining cheeses and 1
tablespoon cilantro.

Bake, uncovered, until set, 30-35 minutes. Let stand 10
minutes before serving. Sprinkle with remaining
cilantro. Serve with sour cream and pepper sauce.

Relina Shirley, Reno, Nevada

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

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... "All recipes are adaptable." -- Dave Drum

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