Mexican Chorizo And Eggs Casserole
Created by dienia b on June 28, 2024
- Servings: 4
- Prep Time: 9m
- Cook Time: 60m
- Recipe #43049
Ingredients
- 4 ounces Mexican chorizo
- 8 eggs, beaten
- 1/2 cup onion, finely diced
- 1 pound potatoes peeled, cut into small cubes
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 tablespoon oil
- 1 tablespoon butter, for baking dish
- Serving
- 1 avocado, sliced
- 2 ounces crema, Mexican sour cream
- 1/2 cup salsa
- 8 ounces corn tortillas warmed
- 2 ounces cotija cheese
How to Make
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Step 1: Preheat oven to 350 degrees.
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Step 2: Butter and Pam spray baking dish and set aside.
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Step 3: In a hot skillet, add 1 tablespoon of oil, add potatoes and onions, cook for about 10 minutes until tender.
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Step 4: Add chorizo, breaking up larger pieces, and combine with potatoes and onions.
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Step 5: Cook for about 8 minutes.
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Step 6: While the chorizo is cooking, place eggs in a bowl and whisk until the yolks and whites are combined.
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Step 7: Add a pinch of salt and pepper.
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Step 8: Add eggs to buttered baking dish.
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Step 9: When chorizo and potatoes are ready, add to eggs
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Step 10: Mix in chorizo mixture evenly.
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Step 11: Bake at 350 for about 15 minutes.
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Step 12: The eggs will be nicely puffed when done.
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Step 13: Remove from oven.
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Step 14: For serving: top with crumbled Cotija, side of avocado, salsa, crema and warm tortillas.
Nutritional Facts
- Serving Size: 1 (817.6 g)
- Calories 1239.2
- Total Fat - 75.4 g
- Saturated Fat - 25.5 g
- Cholesterol - 1853.7 mg
- Sodium - 1548.5 mg
- Total Carbohydrate - 55.1 g
- Dietary Fiber - 9.8 g
- Sugars - 5.3 g
- Protein - 83.2 g
- Calcium - 509.9 mg
- Iron - 11.2 mg
- Vitamin C - 14.8 mg
- Thiamin - 0.6 mg