- 1 lb (RHF pasture raised😉) Chorizo
- 1 bag frozen diced potatoes or hash browns, thawed
- One onion, finely diced
- One bell pepper, finely diced
- 2 cloves garlic, minced
- 8 large eggs, or 12 small
- 2 cups milk
- 8 oz. pepper jack cheese, shredded
- Salt and Pepper
Preheat your oven to 350° and spray a 9x13 casserole dish. Start by browning your chorizo in a large cast iron skillet on med/high heat. When it’s mostly browned, add in your onion and bell pepper. Cook until the onions and bell pepper have softened and then add in your garlic and stir in good for a couple more minutes. Add in your potatoes(make sure they’ve thawed or you’ll need to cook longer) and stir around to get good and covered. Turn off the heat.
In a separate bowl, crack your eggs and add in the milk. Add salt and pepper and whisk well.
In your casserole dish add your chorizo hash. Top with all but a handful of your cheese. Pour the eggs all over the top trying to keep it even all over. Top with remaining cheese. Cover with aluminum foil and bake for 30 mins. Remove foil and bake for 5-10 additional minutes. This can be served immediately or this can be prepared the night before, stopping before it’s baked. Cover and put into the fridge. The next morning, sit it out at room temperature for 30 minutes and then bake as directed.
Hope you enjoy!
