Overnight Chorizo And Egg Bake Recipes

HASH BROWN EGG CASSEROLE WITH HAM

Steps:

• Preheat your oven to 400 degrees F.
• Spray a 9x13 inch pan with nonstick spray, or grease with butter.
• Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
• Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even.
• Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.
• Remove the casserole and reduce the oven temperature to 350.
• Layer 1 and 1/2 cups each Monterey Jack and Cheddar cheese over the top of the potatoes (make sure you pack in your cheese! Don't skimp now!) Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
• In a large bowl or stand mixer, whisk together 8 eggs, 1 and 1/3 cups evaporated milk OR cream, 1 teaspoon seasoned salt, 1/2 teaspoon kosher salt (use less if all you have is table salt!), 1/2 teaspoon pepper, 1/4 teaspoon dry mustard, and 1/4 teaspoon onion powder. Beat well.
• Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
• Bake at 350 degrees for about 40 minutes. It is done when bubbly. The edges should be starting to brown and the center should not wiggle when you shake the pan.
• If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking.

CHORIZO EGG CASSEROLE

Steps:

• In a large skillet, cook and crumble chorizo over medium-high heat until cooked through, 5 to 7 minutes. Drain on paper towels.
• In same skillet, cook and stir potatoes, onion, and pepper until tender, about 5 to 7 minutes. Add garlic, cook a minute longer. Remove from heat and stir in chorizo. Cool 15 minutes.
• Whisk eggs, cream, green chilies, and chili powder. Layer a greased 11x7 inch baking dish with half of each of the following: chorizo mixture, cheeses, and egg mixture. Sprinkle with tablespoon cilantro. Top with remaining chorizo and eggs. Sprinkle with remaining cheese and a tablespoon cilantro. Refrigerate, covered, overnight (I just made mine right away and didn't refrigerate).
• Preheat oven to 350. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35 to 40 minutes.
• Let stand 10 minutes before serving. Sprinkle with remaining cilantro.
• Serve with sour cream and pepper sauce.

OVERNIGHT CHORIZO AND EGG BAKE

Steps:

• Spray 8-inch square (2 quart) glass baking dish with cooking spray. Cook sausage over medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
• In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
• AHeat over to 350°F Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
• Makes 6 servings.