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!