Breakfast Burrito Casserole Friday, November 24, 2017


1 lb bulk pork chorizo sausage
1 bag (20 oz) refrigerated Southwest-style shredded hash browns (about 4 1/2 cups)
2 cups shredded sharp Cheddar cheese
1 can (4.5 oz) chopped green chiles
3/4 cup sliced green onions
8 eggs
1 3/4 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh cilantro, salsa, plain Greek yogurt (optional)


Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, cook chorizo over medium heat 7 to 9 minutes, stirring occasionally, until cooked through; drain. Layer half of the hash browns in baking dish. Add 1 1/2 cups of the cheese, the cooked chorizo, green chiles, 1/2 cup of the green onions and remaining hash browns. In large bowl, beat eggs, milk, salt and pepper with whisk until mixed well. Pour over hash browns; top with remaining 1/2 cup cheese. Bake uncovered 50 to 55 minutes or until golden brown and center is just set. Let stand 15 minutes; top with remaining sliced green onions before serving. Serve with remaining ingredients.
If you can not find bulk chorizo, buy large, raw links. Split casing and remove sausage and proceed as above.