Sizzling Chorizo and Egg Casserole
Chorizo is a zesty Spanish pork sausage with tons of flavor. Its bright red color is due to large amounts of paprika. This delicious breakfast dish really captures the essence of spicy chorizo by incorporating onion, red pepper, and jalapeños. You’ll be asked to make this sizzling sensation over and over again!
Serves 12
1 pound spicy ground chorizo
1 tablespoon olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 small jalapeños, seeded and chopped
10 large eggs
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
1⁄2 teaspoon garlic salt
1 tablespoon dried dill
1 teaspoon clarified butter, softened
1 tablespoon fresh parsley, chopped
- Preheat the oven to 350°F.
- Cook chorizo in a large skillet over medium heat, breaking into chunks until browned, about 10 minutes. Transfer cooked chorizo to a bowl and add olive oil to the same skillet. Turn heat up to medium-high.
- Sauté the onion, bell pepper, and jalapeños for 8 minutes, or until they start to brown.
- In a large mixing bowl, combine eggs, salt, pepper, garlic salt, and dill. Whisk together until all yolks are broken.
- Use softened clarified butter to grease 9″ × 13″ baking dish.
- Add chorizo to egg mixture and stir, then pour into the baking dish. Bake for 30–40 minutes, or until eggs are set and the top starts to turn golden brown. Garnish with fresh parsley, and slice into 12 pieces.
