Whenever my family got together for holidays, the morning after, we would have a breakfast casserole. After a big night of cooking, a casserole is perfect. It’s easy, filling and delicious. It’s also slightly trashy, in the best way.
This breakfast casserole was inspired by one my aunt would make with potatoes, sausage, eggs, cheese and salsa. I opted for chorizo because I believe it’s the most delicious form of ground meat available. Then I added a red bell pepper so this dish wouldn’t be completely devoid of vegetables that aren’t potatoes.
Other than the red bell pepper and the green onion for garnish, zero chopping is required for this dish. Buy frozen hash browns and pre-grated cheese because your hands deserve a break, and it’s perfectly fine to eat a dish full of fat and starch once in a while.
Cooking the hash browns and red bell pepper under the broiler is a little annoying, but it keeps the dish from getting soggy. And I prefer it soaking the potatoes in eggs for hours or sautéing the pepper in a separate dish on the stove.
The cottage cheese adds a little fluffiness to the dish, but it’s not completely necessary. The sour cream is, though!
Make this casserole on a lazy Saturday or Sunday morning with a spicy Bloody Mary, and then munch on leftovers the rest of the week.
Chorizo Breakfast Casserole
For the casserole
- 1 pound frozen hash browns
- 1 red bell pepper, chopped
- 12 eggs
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 cup cottage cheese
- 1 cup monterey jack, cheddar or blend, grated and divided
- 9 ounces pork chorizo
- Mexican crema or sour cream
- Green onions, diced
- Salsa (optional)
- Coat 9×13” pan with oil or cooking spray. Spread frozen potatoes evenly on pan and place in oven on top rack. Broil on high for 10 minutes, taking the pan out to stir occasionally to ensure all potatoes cook.
- Add bell peppers evenly to pan and broil on high 7 minutes or until peppers begin to brown. The goal is to cook out all the moisture to avoid a soggy casserole. Remove from oven and let stand.
- Turn off broiler and set oven to 350ºF.
- Meanwhile, whisk eggs and seasonings in a very large bowl. When mixture appears consistent, add cottage cheese, half of the grated cheese and chorizo. Stir well with a spoon.
- Carefully pour egg mixture over potatoes and peppers. Spread mixture with the back of a spoon to ensure all the potatoes are covered. Sprinkle remaining grated cheese over casserole.
- Place in oven on middle rack and cook for 1 hour, or until a toothpick comes out clean.
- Remove from oven and let cool for 15 minutes. Garnish with crema or sour cream and green onions.