Cheesy, creamy, spicy and packed full of veggies in this one pan deliciousness.
Serves: 4-6 People
- 1 Bag RollinGreens Chorizo ME’EAT
- 2 cups water (Chorizo)
- 3 T olive oil (Chorizo)
- 2 t vinegar (Chorizo)
- 1 dozen eggs
- 1 cup Half & Half
- ¼ t sea salt
- 1/8 t 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
Preheat oven to 375 Degrees F.
Add 2 cups water to a medium pot or pan.
Add olive oil and vinegar to water.
Bring to boil. Once boiling, reduce heat to medium low and tear off the top of the Spicy Chorizo pack and add contents. Stir well.
Stir a few times throughout the cook, cook for 7-10 minutes or until most of the moisture has evaporated.
In a large baking dish, add the contents of the bag of hash browns. Add olive oil and mix. Spread potatoes evenly on the bottom and side like a pie crust.
In a large mixing bowl, add all cracked eggs and the half & half, salt, and pepper. Mix with whisk and add to baking dish.
Wash and dice both green and red bell peppers and add to baking dish. Spread evenly throughout the egg bake.
Dice onion fine and add to baking dish.
Break apart into large pieces the cooked RollinGreens Spicy Chorizo ME’EAT 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.
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 and place on heat sensitive countertop or heating pads.
Allow to cool for 5 minutes before serving.
-Enjoy Chef Ko