Huevos Y Chorizo Cazuelaeggs Chorizo Casserole Recipes

Steps:

• In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes., Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered 35-40 minutes, or until set and bubbling. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

Steps:

• For the pico de gallo: Combine the tomatoes, jalapeno, onion, cilantro and lime juice in a small bowl. Season with salt and pepper. Set aside.
• For the eggs: Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the chorizo and cook, breaking up the meat into big chunks, until well-browned, about 4 minutes. If the mixture seems dry, add another tablespoon of oil. Add the onion and cook, stirring, until tender (reduce the heat if the onion browns too quickly), about 3 minutes. Turn the heat to medium-low.
• Beat the eggs in a bowl until frothy. Stir the butter into the skillet. When it has just melted, pour the eggs over the chorizo and stir constantly with a wooden spoon or rubber spatula until they are just set. Garnish with the reserved cilantro and serve with the tortillas, avocado and pico de gallo.

Steps:

• 1. Preheat oven to 400 Deg.
• 2. Coat a 9 X 13 pan with non-stick spray. Place frozen potatoes in bottom of pan.
• 3. In a large skillet, over medium heat, brown both sausages until cooked through and crumbly. *Note: Chorizo can be very greasy so be sure to drain well.
• 4. While Sausage is browning dice one medium onion and layer evenly over potatoes.
• 5. Drain sausage mixture and layer evenly over top of potatoes and onion.
• 6. In a large bowl, mix eggs, milk, salt, and pepper, until combined. Pour mixture over rest of ingredients, in pan, and let settle.
• 7. Bake uncovered for 1 hour or until eggs are set. Check with toothpick and when it comes out clean it's done.
• 8. Remove pan, from oven, and mop up any excess grease from top.* Cover mixture with cheese and bake an additional 10 minutes or until cheese is hot and bubbly.
• 9. When done,Let casserole sit for at least 10 minutes,it will be very hot. Cut into 8 servings and top with Crema or Sour Cream, and/or your favorite sauce or salsa. Enjoy!
• 10. *TIP: Use paper towel or slices of bread to mop off excess grease from casserole.

Steps:

• Spray 8 inch square baking dish with non-stick cooking spray.
• Place 4 tortillas in bottom of dish, overlapping as necessary, about 1/2 to 1 inch up sides of dish. Cut the last tortilla in half, and then into strips.
• Sprinkle 1/2 cup of the cheese over tortillas in dish. Top with chorizo, chiles and 1/2 cup cheese.
• Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and red pepper; beat well. Pour over mixture in baking dish.
• Sprinkle with remaining cheese; press lightly into egg mixture.
• Cover with foil and refrigerate 8 hours or overnight.
• Heat oven to 350. Bake covered casserole 30 minutes.
• Uncover, bake an additional 15 to 20 minutes or until knife inserted in center comes out clean.
• Let stand 5 minutes before serving. Serve with salsa.

Steps:

• Heat the oil in a large heavy skillet, over a medium heat. Fry the chorizo until browned. Drain off any excess oil. Add the onion and cook 2 to 3 minutes, add the chilies.
• Beat the eggs until frothy and add to the chorizo. Stir with a fork as you would scrambled eggs.
• Fold the cilantro in just before the eggs set. Serve with flour tortillas, fresh salsa, and mashed avocado.

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Place 4 of the tortillas in bottom of sprayed baking dish, overlapping as necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2-inch-wide strips.
• Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo, chiles and 1/2 cup cheese. Arrange tortilla strips over cheese.
• In medium bowl, combine eggs, milk, oregano and ground red pepper; beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered casserole for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Cut into squares. Serve with salsa.

Steps:

• Heat chorizo in oil, fry until browned, drain off any excess oil; add onion cook 2-3 min., then add chilies.
• Beat eggs well and cook scrambled style in a medium sized skillet,when almost done, fold in cheese, chorizo mixture & lastly cilantro leaves.
• The meat/egg mixture can be served as is with avacado and salsa on the side or rolled in a flour tortilla, burrito style garnished with avacado & salsa.

Steps:

• Place chorizo sausage in a skillet over medium-high heat; cook and stir until sausage is browned and cooked through, about 5 minutes.
• Stir eggs into the sausage; cook and stir until eggs are set and scrambled with the chorizo, 3 to 5 minutes.
• Warm corn tortillas on an electric skillet until they are heated through, about 2 minutes.
• Place egg and chorizo into corn tortillas.