Recipe: Egg and Chorizo Breakfast Casserole
Last year I made Faith’s baked Denver omelet and, after I tasted it, mentally smacked my forehead and wondered why I didn’t make something like this more often. A baked omelet is essentially a crustless quiche — substantial enough to be a filling breakfast, without the heaviness of the added crust in a quiche. My latest version is filled with spicy Mexican chorizo and pickled jalapeños!
Being spoiled by the variety of Mexican cuisine out here in California, I find that I crave and turn to Mexican flavors often. There’s just something about the vibrancy of the ingredients and the spiciness that keeps me coming back for more — and this egg dish is no exception.
Most of the cooking here is done in the oven, which makes this recipe such a great option for when you have lots of mouths to feed or want to make a meal to eat over the course of a week. Before the dish goes into the oven, however, spending a little time at the stove to sauté the onion and precook the Mexican chorizo (or soyrizo, should you want to keep this vegetarian) is worth the time and effort.
Serve squares of this baked omelet with greens or your favorite taco toppings. I bet you can even dice up any leftover omelet and stuff it into breakfast burritos or quesadillas the next day too!
Egg and Chorizo Breakfast Casserole
Cooking spray or vegetable oil
- 1 tablespoon
large yellow or white onion, diced
- 8 ounces
fresh Mexican chorizo or soyrizo, casings removed
- 1/4 cup
finely chopped pickled jalapeños
- 1/2 cup
crumbled queso fresco or Cotija cheese
- 2 cups
whole or 2% milk
- 2 tablespoons
coarsely chopped fresh cilantro
- 1 teaspoon
Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.
Make-ahead instructions: After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.