Best Overnight Chorizo And Egg Bake Recipes

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MEXICAN BREAKFAST EGG AND CHORIZO CASSEROLE



Mexican Breakfast Egg and Chorizo Casserole image

A tasty Mexican style egg breakfast casserole with spicy chorizo, cheddar and jalapenos! Easy, tasty and satisfying!

Time 50m

Yield 8

Number Of Ingredients 9

12 ounces Mexican style chorizo sausage, casings removed
1 small onion, diced (optional)
1 clove garlic, chopped (optional)
12 eggs
1 cup cottage cheese
1 cup cheddar cheese, shredded
1 jalapeno pepper, sliced or diced
2 green onions, thinly sliced
2 tablespoons cilantro, chopped (optional)

Steps:

  • Cook the sausage and onions in a pan over medium-high heat until cooked, breaking the sausage into pieces as it cooks, before adding the garlic and cooking until fragrant, about a minute.
  • Mix all of the ingredients and pour into a greased 9×13 inch baking pan and bake a preheated 350F/180C oven until the eggs are set and the top is lightly golden brown, about 25-30 minutes.
  • Let cool a bit before slicing and serving!

Nutrition Facts : Nutrition Facts Calories 372, Fat 28g (Saturated 11g, Trans 0.1g), Cholesterol 296mg, Sodium 810mg, Carbs 2g (Fiber 0.1g, Sugars 1g), Protein 24g Nutrition by

CHEESY CHORIZO EGG CASSEROLE



Cheesy Chorizo Egg Casserole image

Try our Cheesy Chorizo Egg Casserole recipe for a family night dinner. With 12 servings, there's plenty Cheesy Chorizo Egg Casserole to go around!

Provided by My Food and Family

Categories     Dairy

Time 13h10m

Yield 12 servings

Number Of Ingredients 7

1 French bread baguette (8 oz.), cut into 1-inch cubes (about 5 cups)
1 lb. Mexican chorizo, cooked, drained
3/4 lb. (12 oz.) Queso Blanco VELVEETA, cut into 1/2-inch cubes
1 can (10 oz.) diced tomatoes and green chiles, drained
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
2 cups milk
10 eggs

Steps:

  • Layer half each of the bread cubes, chorizo, VELVEETA and tomatoes in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
  • Microwave cream cheese in large microwaveable bowl on HIGH 30 to 40 sec. or until softened; whisk until creamy. Gradually add milk, about 1/4 cup at a time, whisking after each addition until blended. Whisk in eggs. Pour over ingredients in baking dish; cover with foil. Refrigerate overnight.
  • Heat oven to 350ºF. Bake casserole (covered) 50 min. or until knife inserted in center comes out clean, uncovering for the last 20 min.

Nutrition Facts : Calories 360, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 210 mg, Sodium 920 mg, Carbohydrate 0 g, Fiber 0.5488 g, Sugar 0 g, Protein 18 g

OVERNIGHT CHORIZO AND EGG BAKE



Overnight Chorizo and Egg Bake image

A really good and easy receipe. It uses bisquick mix instead of the cubed bread found in most egg bakes. I've switched out the chorizo for sausage or ham, and used parsley instead of the cilantro before. Delicious!

Provided by jeano51_11744701

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

1 lb bulk chorizo sausage or 1 lb pork sausage
1 cup original Bisquick baking mix
1 cup shredded monterey jack pepper cheese (4 0z)
2 cups milk
2 teaspoons chopped cilantro
1 teaspoon ground mustard
6 eggs, slightly beaten
old el paso thick 'n chunky salsa, if desired

Steps:

  • Spray 8-inch square (2 quart) glass baking dish with cooking spray. Cook sausage over medium high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • In large bowl, mix sausage and remaining ingredients except salsa. Pour into baking dish. Cover; refrigerate at least 8 hours but no longer than 24 hours.
  • AHeat over to 350°F Bake uncovered 50 to 60 minutes or until knife inserted in center comes out clean. Serve with salsa.
  • Makes 6 servings.

Nutrition Facts : Calories 631.4, Fat 45.8, SaturatedFat 18.8, Cholesterol 281.2, Sodium 1363.1, Carbohydrate 19.3, Fiber 0.5, Sugar 2.8, Protein 33.6

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