This make-ahead cheesy hashbrown and chorizo breakfast bake is the perfect breakfast for the holidays or serving to company!
Prep Time25 minutesmins
Cook Time25 minutesmins
Total Time50 minutesmins
Course: Breakfast
Cuisine: American
Servings: 8people
Author: Caitlin Charlton
Ingredients
2tablespoonavocado oil or other mild oil
20ozshredded hash browns
⅔lbchorizoremoved from casing
¼cupfinely sliced green onionwhite and light green part only
½cupshredded cheddar cheese
10large eggs
1cupmilk
1teaspoongarlic powder
1teaspoonfreshly cracked black pepper
1teaspoonKosher salt
1.5cups shredded pepper jack cheese
1tomatodiced
sour creamfor topping, optional
Instructions
Preheat the oven to 375 degrees Fahrenheit. Spray a 9x13in baking dish with cooking spray to prevent sticking.
Heat the vegetable oil in a large pan over medium-high heat. Add hash browns and distribute them evenly in the pan. Cook for 15 minutes, or until golden brown, stirring every 3-5 minutes. Remove hash browns from the pan and add to the sprayed 9x13in baking dish in an even layer.
Add the chorizo to the skillet and stir frequently while crumbling up. Cook for 5 minutes, or until cooked through. Remove them from the skillet and drain them on some paper towels to remove the excess grease. Add chorizo in an even layer on top of the hashbrowns. Top with an even layer of green onions and cheddar cheese.
In a large mixing bowl, whisk together eggs, milk, garlic powder, pepper, and salt until the yolk and egg whites are completely mixed together. Pour the mixture evenly over the hash browns, chorizo, green onions, and cheddar. Top with an even layer of shredded pepper jack cheese.
Bake for 25-30 minutes, or until cheese begins to golden and the egg is solidified. Rest for 5 minutes. Finally, top the dish with diced tomatoes and serve hot with sour cream on the side (optional).
Notes
To make ahead, complete all steps up until baking. Cover, refrigerate, and bake half an hour before serving.