Chorizo Breakfast Bake

Friday, September 19, 2014

A few weeks ago, we invited some of J's coworkers over for brunch. It was so nice for all of us to kick back and relax together. In addition to the main attractions - bellinis and Bloodies - I also served food. The biggest hit was a crustless chorizo egg bake.

- 10 large eggs
- 1/2 cup fresh salsa (or jarred if that's your thing)
- 1 medium onion, finely diced
- 2 (or more!) cloves of garlic, finely chopped
- 1 poblano pepper
- 1 bell pepper (I chose yellow, but pick your favorite color)
- 8 ounces chorizo
- shredded cheese of your choice (I tried Sargento's Nacho & Taco blend - not paid, not an endorsement, but it was pretty good!)
- salt and pepper

First, I browned all of the chorizo - if you opt for pre-cooked, you can certainly skip this step and simply cut it to your desired size. I removed it from the pan onto a paper towel-covered plate to drain a bit and scooped out most of the fats from the pan. I left a little bit behind and sautéed the onion in it. After a few minutes, I added the garlic and peppers in as well and cooked until the peppers just started to soften. I pulled the vegetables off the heat and let them cool.

Once cooled, I tossed the chorizo and vegetables into a lightly oiled casserole pan and covered with one or two handfuls of shredded cheese.

In a separate bowl, scramble all 10 of the eggs thoroughly. Having learned from my last multiple egg cooking attempt, I added three heavy pinches salt and a bunch black pepper (as much as you want, really). Add in the salsa and mix to combine. Pour the egg mixture over the chorizo and vegetables.

I topped it all off with another hearty helping of cheese. Because cheese is wonderful. I baked it for 30 minutes at 350 degrees until the top looked golden and the eggs looked cooked through.

YUM. I let it cool for about 10 minutes before serving, but it is as delicious room temperature - I confirmed this 4 hours later when there was only one helping left and I ate it directly out of the dish with a fork.

I also made zucchini and cream cheese muffins that were... Not Good. J swears they were delicious and not a single muffin remained, but I thought they were dense and chewy, almost gummy. Avoid. I also made a fruit salad of sliced strawberries and red grapes with a balsamic vinegar-vanilla extract-Campari-lemon zest reduction. It was Fancy and I'm pretty sure I'm the only one who actually used the reduction. More for me!

All in, the egg bake was a hit. It was so simple to put together, and I'm sure you could even cook all the vegetables the night before to save time day-of. It was spicy from the chorizo and salsa, but it wasn't so hot that it completely burned out your taste buds. I think serving some fresh avocado on top would also be an outrageous and tasty addition.

There weren't any leftovers (after I scarfed down that last serving when the guests left) , but I had hoped for some to take a square to work for lunch! I'll definitely be making this again!

1 comment:

  1. The bake looks delicious! Sorry you were let down my your muffins!


You can be sweet or spicy, but no sour grapes.

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