Description
A hearty chorizo potato egg casserole perfect for breakfast or brunch.
Ingrédients
L'échelle
- 1 pound chorizo sausage
- 4 medium potatoes, diced
- 6 large eggs
- 1 cup shredded cheese
- 1/2 cup milk
- 1/2 onion, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, cook the chorizo over medium heat until browned.
- Add the onion and bell pepper to the skillet, cooking until softened.
- In a large bowl, whisk together eggs and milk.
- Add the cooked chorizo mixture and potatoes to the egg mixture.
- Season with salt and pepper, then stir in the cheese.
- Pour the mixture into a greased baking dish.
- Bake for 30-35 minutes, or until eggs are set.
- Let cool slightly before serving.
Notes
- Feel free to add other vegetables like spinach or mushrooms.
- Store leftovers in the refrigerator for up to 3 days.
- Temps De Préparation: 15 minutes
- Temps De Cuisson: 35 minutes
- Catégorie: Breakfast
- Méthode: Baking
- Cuisine: Mexican
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 300
- Sucre: 2g
- De Sodium: 600mg
- La graisse: 20g
- Graisses Saturées: 8g
- Les Graisses Insaturées: 10g
- Les Gras Trans: 0g
- Les hydrates de carbone: 20g
- La fibre: 2g
- La protéine: 15g
- Le taux de cholestérol: 200mg
Mots-clés: chorizo potato egg casserole