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Southwest Breakfast Casserole

Southwest Breakfast Casserole

A hearty and flavorful Southwest Breakfast Casserole featuring layers of eggs, chorizo, cheese, and vegetables, perfect for brunch or meal prep.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 10 large eggs
  • 1 lb ground chorizo or sausage
  • 20 oz frozen hash browns
  • 4 oz diced green chiles
  • 15 oz black beans
  • 2 cups Monterey Jack cheese
  • 1/2 cup whole milk or heavy cream
  • 1 large red bell pepper, diced
  • 1/2 medium yellow onion, diced
  • 1 tbsp taco seasoning
  • Salt and black pepper to taste
  • 1/4 cup fresh cilantro for garnish

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9x13-inch baking dish.
  2. In a large skillet over medium-high heat, cook the ground chorizo, diced onions, and red bell peppers until browned and softened. Drain excess grease.
  3. In a mixing bowl, whisk together the eggs and milk or cream, adding taco seasoning, salt, and black pepper until frothy.
  4. Spread the frozen hash browns in the bottom of the baking dish. Optionally pre-bake for 10 minutes.
  5. Layer the cooked meat and vegetables over the potatoes, then add black beans and green chiles.
  6. Pour the egg mixture over the layers, poking gently with a fork to allow liquid to seep in.
  7. Sprinkle cheese on top, cover with foil, and bake for 20 minutes. Remove foil and bake for another 15-20 minutes until set and golden.
  8. Let the casserole rest for 10 minutes before cutting into squares.

Notes

Use fresh, high-quality ingredients for the best flavor. Grate your own cheese for a smoother melt. Store leftovers in an airtight container for up to four days.