Egg & Chorizo Bake

Egg & Chorizo Bake CHORIZO

Cheesy, creamy, spicy and packed full of veggies in this one pan deliciousness.  

 Serves: 4-6 People



For Chorizo ME’EAT

  • 1 Bag RollinGreens Chorizo ME’EAT
  • 2 cups water
  • 3 tbsp olive oil
  • 2 tsp vinegar

For Egg Bake

  • 1 dozen eggs
  • 1 cup Half & Half (Optional dairy free substitute)
  • ¼ tsp sea salt
  • 1/8 tsp black pepper
  • 1-1lb. bags frozen hash browns
  • ¼ cup olive oil (for potatoes)
  • 1 green bell pepper
  • 1 red bell pepper
  • ½ yellow onion
  • 2 cups cheddar cheese (optional cheese alternative)


  1. For the Chorizo ME’EAT, bring 2 cups water and olive oil to a boil in a medium pot or pan. Reduce heat to medium low.
  2. Add the entire contents of the Chorizo ME’EAT and stir well.
  3. Cook 7-10 minutes, stirring occasionally, until most of the moisture has been absorbed. Turn heat to simmer.
  4. For the egg bake, preheat oven to 375 Degrees F. In a large baking dish, add the bag of hash browns. Add olive oil and mix. Spread potatoes evenly on the bottom and side like a pie crust. In large mixing bowl, add all cracked eggs and the half & half, salt, and pepper. Mix with whisk and add to baking dish.
  5. Dice onion, green and red bell peppers and add to baking dish. Spread evenly throughout the egg bake.
  6. Break apart the cooked Chorizo ME’EAT into large pieces and spread though out the pan. Leave out 6-8 chunks of Chorizo for the top after the cheese. Top the casserole with the cheese, then the remaining Chorizo.
  7. Bake for 20-40 minutes, or until eggs are cooked. Place baking pan on to a baking sheet, this helps in case of spillage. Remove carefully from oven.
  8. Allow to cool for 5 minutes before serving.

-Enjoy Chef Ko


Chorizo Plant-Based ME’EAT
Back to blog