Description
Savor the warmth of this Chorizo & Potato Egg Casserole. Quick to make, it blends spicy chorizo with tender potatoes for a hearty breakfast.
Ingredients
Scale
- 1 pound (450g) Spanish chorizo, casing removed and diced
- 2 pounds (900g) russet potatoes, peeled and diced into ½-inch cubes
- 1 large yellow onion (about 1 cup), finely diced
- 1 red bell pepper, diced
- 8 large eggs
- 1 cup (240ml) heavy cream
- 1 cup (240ml) whole milk
- 2 cups (8oz/225g) shredded cheddar cheese, divided
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- ¼ cup green onions, thinly sliced (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish. Prepare all ingredients by dicing potatoes, chorizo, onions, and bell pepper.
- Parboil diced potatoes in salted water for 5-7 minutes until just fork-tender but not mushy. Drain thoroughly and set aside.
- Heat olive oil in a large skillet over medium heat. Cook chorizo for 5 minutes until it begins to brown. Add onions and cook for 3-4 minutes until softened, then add bell pepper and cook 2 minutes more. Stir in garlic, paprika, and thyme, cooking for 30 seconds until fragrant.
- In a large bowl, whisk together eggs, heavy cream, and milk. Season with salt and pepper. Fold in half of the shredded cheese.
- Combine parboiled potatoes with the chorizo mixture in the prepared baking dish. Pour the egg mixture over top, pressing down gently with a spatula to ensure everything is submerged. Sprinkle remaining cheese evenly over the top.
- Bake for 40-45 minutes until eggs are set and top is golden brown. If top browns too quickly, cover loosely with foil.
- Allow casserole to rest for 10-15 minutes before serving. Garnish with sliced green onions, cut into portions, and serve warm.