Like an extra thick omelette...but BETTER! A breakfast casserole takes the stress out of brunch!
Oven, Baking dish, Stovetop, Cast Iron Skillet
Preheat the oven to 350°F. Wash the bell pepper & remove the seeds. Dice into 1/2 inch pieces.
Rinse & thinly slice the green onion.
Heat a pan over medium-high heat. Remove the casing from the chorizo or use ground pork/chorizo. Add the meat to the pan & cook 4-5 min, breaking it up with a spatula as it cooks.
Stir in frozen, diced potatoes for 1-2 min. Add in chopped bell peppers & stir again. Mix in taco seasoning if you have (cumin, onion powder & chili powder work great too!) Stir & cook 5 more min.
In a bowl, crack & beat the eggs. Season with salt & pepper. Mix it well.
Grease a baking dish with cooking spray, olive oil or butter. Add the mixed veggies & ground meat in an even layer. Pour over the eggs & top with shredded cheese. Bake in the oven at 350°F for 25-30 min, until the eggs are fully set.
Serve hot with dollops of sour cream & salsa. Garnish with freshly sliced green onion. Enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tex-Mex Breakfast Casserole" contains 397 Energy, 23 g of Fat, 23 g of Carbohydrates, 25 g of Protein, 5 g of Fiber.