Manchego and Chorizo Egg Bake
Yield: 1 - 9”x13” Casserole Pan
2 tbsp. melted butter 2 cups hash brown potatoes, cubed or shredded 1 lb. chorizo sausage 1 cup manchego cheese, grated 1 cup asparagus, chopped 1 cup bell peppers, chopped 1 tsp. salt 1/2 tsp. black pepper 10 whole eggs 1 ½ cups whole milk ½ tsp. smoked paprika ¼ cup cilantro, chopped
METHOD To get things started, preheat your oven to 350°F.
While the oven is heating up, prepare your 9”x13” baking dish by brushing with melted butter, and add the hash browns in an even layer across the bottom of the dish.
In a large sauté pan, cook the chorizo over medium-high heat until fully cooked. Drain excess oil from the pan, and let it cool down.
While the chorizo is chilling in time out, go ahead and use the same pan to sauté the bell peppers and asparagus. Less dishes is always the way to go!
You can now sprinkle the chorizo and veggies in an even layer over the hash browns. Add the manchego and cilantro; just sprinkle them liberally across all the goodies. It will all get nicely mixed in when we add the eggs!
Next you will need to whisk the whole eggs in a mixing bowl to get them evenly combined, then add the milk, salt, pepper and paprika and mix thoroughly.
Pour the egg mixture slowly over your lovely layers in the pan and allow to soak down between all the pieces. You can give the pan a little jiggle to speed this process along. If some bits are not completely covered, that’s OK, as it will add some color and texture to the top of your egg bake.
Bake uncovered for 45 to 50 minutes, or until golden brown and set. You can test it by inserting a knife into the center; if it comes out clean, it will be good to go. Serve immediately alongside all your other favorite brunch treats!
Tips and tricks: You can substitute other veggies you have on hand, like spinach, broccoli or onions. This dish can also be prepared the night before; just cover the dish and remove from the refrigerator 20 to 30 minutes before baking.