Chorizo and Mushroom Breakfast Casserole

I really like eggs. I really really like eggs – boiled, scrambled, or fried. Growing up we ate them alot and now I try to have them a couple of times a week. But what do you do when you’re fixing eggs for more that a couple of people? I always opt for a breakfast casserole. They can be made ahead and put in the refrigerator until you’re ready to bake them which is always a plus if you’re feeding a crowd. Just about any fillings will work but my personal preference is sausage (the spicier the better) and cheddar cheese. If adding veggies that have alot of liquid, make sure you saute them first. Things like mushrooms or squash that release water when heated will make your cassorole runny otherwise. You can find chorizo in most stores now but if you can’t, feel free to substitue breakfast sausage.

Comments (3)
  • love dishes like this thanks for sharing sounds delicious

    • Thanks. It’s good stuff.

  • This is really a great breakfast casserole. I am going to be making this for my church group next Sunday morning. Yum, I can’t wait! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come back soon!
    Miz Helen

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