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.
Chorizo and Mushroom Breakfast Casserole
Ingredients
- 1/2 pound fresh chorizo.
- 8 oz container of sliced mushrooms
- 2 cups frozen o’brien potatoes, thawed
- 1/2 cup shredded sharp cheddar cheese
- 6 large eggs, beaten
- salt and pepper
Instructions
- Heat oven to 375 degrees.
- If using chorizo links, remove them from the casings and brown in a large skillet over medium heat. Once browned, remove from skillet and drain on paper towels.
- Add mushrooms to hot skillet and saute until they’re cooked down – about 10 minutes.
- While mushrooms are cooking, spray a 2 quart casserole with cooking spray.
- Spread potatoes over bottom of pan, sprinkle with salt and pepper.
- Spread cooked chorizo over potatoes and then sprinkle with cheese.
- Remove mushrooms from skillet and spread over cheese layer. Make sure to leave any remaining liquid in skillet.
- Pour eggs over sausage mixture and cover with foil.
- Bake for 30 minutes and remove foil. Bake for another 10 minutes and remove from oven.
Quick notes
1. Used Ore-Ida Obrien potatoes because they have a little bit of diced onions and peppers that add a nice flavor. If using fresh potatoes, add a couple of diced green onions to get a mild onion flavor.
2. DO NOT skip the second part of step #2. Actually, if using pork chorizo, you should drain it twice. It can be somewhat oily so if you don’t drain it well your casserole will be greasy.
3. When cooking the mushrooms, you want to cook them down until all of the water has been released.
4. An 11 x 7 casserole dish is perfect for this. Using a dish that is deep but not wide will increase your cooking time. Poke the middle with a toothpick to test for doness. If the tooth pick is wet it’s not done. Keep in mind that this will continue to cook after you remove it from the oven. If the toothpick is slightly damp, take it out of the oven and let is setup for 5 minutes.
Cooking time: 40 minute(s)
3 Comments
angie
August 25, 2011love dishes like this thanks for sharing sounds delicious
jfoster
August 25, 2011Thanks. It’s good stuff.
Miz Helen
August 28, 2011This 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