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For the chorizo and potato egg casserole, you will need: - 1 lb chorizo sausage, casings removed - 3 cups potatoes, peeled and diced (about 4 medium potatoes) - 1 small onion, finely chopped - 1 red bell pepper, diced - 8 large eggs - 1 cup milk - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 cup shredded cheddar cheese - 2 tablespoons chopped fresh cilantro (for garnish) These ingredients combine to create a hearty dish. The chorizo adds spice and flavor, while the potatoes provide a filling base. Onions and bell peppers boost the taste and nutrition. You can customize your casserole with these toppings: - Sliced avocado - Fresh salsa - Sour cream - Extra cilantro These toppings add creaminess and freshness. They also help balance the flavors in the dish. Pair your casserole with: - Fresh fruit salad - A light green salad - Toasted bread These sides bring color and crunch to your meal. They also provide a nice contrast to the rich casserole. For the full recipe, check out the detailed instructions above. Start by gathering all your ingredients. You will need chorizo, potatoes, onion, and red bell pepper. Dice the potatoes into small cubes. Chop the onion finely and dice the red bell pepper. This helps them cook evenly. Set everything aside. Heat a large skillet over medium heat. Add the chorizo sausage, breaking it up with a spoon. Cook it for about 5 to 7 minutes until it turns brown. Remove the chorizo from the skillet. Leave the drippings in the pan. Next, add the diced potatoes, chopped onion, and red bell pepper. Sauté them for 10 to 12 minutes. Stir occasionally until the potatoes are tender and slightly golden. In a large bowl, whisk together 8 eggs, 1 cup of milk, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add salt and pepper to taste. Grease a 9x13 inch baking dish. Layer the cooked potatoes, chorizo, and vegetables evenly in the dish. Pour the egg mixture over everything, ensuring it covers all ingredients. Finally, sprinkle 1 cup of shredded cheddar cheese on top. Preheat your oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes. You want the eggs to be set and the top to be golden brown. Remove the dish from the oven. Let it cool for a few minutes before slicing into squares. Garnish each slice with fresh cilantro. This dish pairs well with avocado slices or salsa for extra flavor. Enjoy your tasty weekend dish! Don't forget to check the Full Recipe for more details. To get the best texture in your casserole, focus on your potatoes. Cook them until they are tender but not mushy. Dice them evenly to ensure they cook at the same rate. When you layer the cooked potatoes with the chorizo and veggies, this keeps everything balanced. The eggs should be fluffy, so whisk them well with the milk before adding. This gives a nice rise to the casserole as it bakes. Chorizo adds great flavor, but you can boost it even more. Add a pinch of cayenne pepper for heat or a dash of hot sauce in the egg mixture. Fresh herbs like cilantro or parsley can brighten up the dish. For a smoky taste, consider adding some extra smoked paprika. Serving with avocado or fresh salsa also adds a fresh kick. One mistake is overcooking the chorizo. It should be browned but not dry. Another is undercooking the potatoes. Make sure they are tender before layering them. Don't skip greasing the baking dish; this helps with easy serving. Lastly, avoid crowding the oven. Bake until the eggs are just set to keep the dish light and fluffy. For the complete recipe, check out the Full Recipe section. {{image_2}} To make a vegetarian version of the chorizo and potato egg casserole, skip the chorizo. You can add more veggies instead. Try using mushrooms, zucchini, or spinach. These options add flavor and texture. Use plant-based sausage if you want a similar taste. This keeps the dish hearty and satisfying. Cheese adds creaminess and flavor to the casserole. You can switch up the cheese based on your taste. Monterey Jack or pepper jack cheese works well. These cheeses melt nicely and add a bit of spice. Feta cheese gives a salty kick, while goat cheese adds a tangy touch. Feel free to mix different cheeses for a unique flavor. If you love heat, increase the spice level. Add chopped jalapeños or diced green chiles to the mix. You can also sprinkle in crushed red pepper flakes for an extra kick. For a milder version, reduce or omit the smoked paprika. Tailor the spice level to match your taste buds and those of your guests. After you enjoy this chorizo and potato egg casserole, store any leftovers right away. Place them in an airtight container. Let the casserole cool to room temperature first. Then, seal the container tightly. This helps keep the flavors fresh and tasty. You can store it in the fridge for up to 3-4 days. When you’re ready to eat leftovers, you can easily reheat them. Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to prevent drying out. Heat for about 15-20 minutes, or until warm. You can also use a microwave. Just warm individual portions for about 1-2 minutes. Always check the temperature to make sure it is hot. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Cut it into portions for easy thawing. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. Be sure to label the bag with the date. You can freeze it for up to 2-3 months. To enjoy, thaw overnight in the fridge, then reheat as described above. For more details, check the Full Recipe. Yes, you can make this casserole ahead of time. Prepare it the day before and store it in the fridge. Cover it well to keep it fresh. When you are ready to eat, just bake it as directed. This saves time on busy mornings. If you want a different flavor, you can use ground turkey or beef. For a vegetarian option, try black beans or lentils. These will give you protein without the meat. You can also use any spicy sausage you like. You can store leftovers in the fridge for about 3-4 days. Make sure to place them in an airtight container. If you want to keep it longer, consider freezing it. It should last in the freezer for about 2-3 months. Yes, this recipe is gluten-free. All the ingredients listed do not contain gluten. Just make sure to check the labels if you buy pre-made items like sausage or cheese. This way, you can enjoy it without worry. For the full recipe, refer back to the section above. This blog post covered everything you need for a great chorizo casserole. We explored key ingredients, shared step-by-step cooking instructions, and offered tips for perfect texture and flavor. I shared ways to make it vegetarian and how to store leftovers properly. Remember, cooking is fun, and small tweaks can make a big difference. Enjoy your delicious dish, and don’t be afraid to experiment!

Chorizo & Potato Egg Casserole

Looking for a tasty weekend dish that will impress? Try this Chorizo & Potato Egg Casserole! It's simple to make, loaded with rich flavors, and perfect for brunch or dinner. With just a handful of ingredients, you'll create a hearty meal that your family will love. Ready to explore this savory casserole and elevate your cooking?
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Ingredients
  

1 lb chorizo sausage, casings removed

3 cups potatoes, peeled and diced (about 4 medium potatoes)

1 small onion, finely chopped

1 red bell pepper, diced

8 large eggs

1 cup milk

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper to taste

1 cup shredded cheddar cheese

2 tablespoons chopped fresh cilantro (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet over medium heat, add the chorizo sausage. Cook, breaking it up with a spoon, until it’s browned and fully cooked (about 5-7 minutes). Remove the chorizo from the skillet and set aside, leaving the drippings in the pan.

      In the same skillet, add the diced potatoes, chopped onion, and red bell pepper. Sauté for about 10-12 minutes, or until the potatoes are tender and slightly golden. Stir occasionally to prevent sticking.

        In a large mixing bowl, whisk together the eggs, milk, garlic powder, smoked paprika, salt, and pepper until well combined.

          Grease a 9x13 inch baking dish. Layer the cooked potatoes, chorizo, and vegetables evenly in the dish.

            Pour the egg mixture over the top, making sure everything is evenly distributed.

              Sprinkle the shredded cheddar cheese on top of the casserole.

                Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.

                  Remove from the oven and allow to cool for a few minutes before slicing into squares.

                    Garnish with fresh cilantro before serving.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6-8

                        - Presentation Tips: Serve each slice on a plate, garnished with a sprig of cilantro and a side of avocado slices or salsa for added freshness and color.