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Egg & Spicy Chorizo Bake

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


Serves: 4-6 People

  • Ingredients:

    • 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