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     Title: Chorizo Egg Casserole
Categories: Pork, Potatoes, Vegetables, Dairy, Cheese
     Yield: 8 servings

     1 lb Fresh chorizo
     3 c  Diced hash brown potatoes
     1 md Onion; diced
   3/4 c  Red bell pepper; chopped
     2 cl Garlic; minced
     5 lg Eggs
 1 1/2 c  Half & Half cream
     4 oz Can chopped green chilies
     2 ts Chilli spice mix
     1 c  Monterey Jack or pepper
          - jack cheese; shredded
     1 c  Cheddar cheese; shredded
     3 tb Fresh cilantro; minced,
          - divided
          Sour cream
          Hot pepper sauce

 Set oven @ 350 F/175 C.

 In a nonstick skillet, cook and crumble chorizo over
 medium-high heat until cooked through, 5-7 minutes.
 Drain on paper towels. In same skillet, cook and stir
 potatoes, onion and pepper until tender, 5-7 minutes.
 Add garlic; cook 1 minute longer. Remove from heat; stir
 in chorizo. Cool 15 minutes.

 Whisk eggs, cream, green chiles and chili powder. Layer
 a greased 11x7" baking dish with half each of the
 following: chorizo mixture, cheeses, and egg mixture;
 sprinkle with 1 tablespoon cilantro. Top with remaining
 chorizo and eggs; sprinkle with remaining cheeses and 1
 tablespoon cilantro.

 Bake, uncovered, until set, 30-35 minutes. Let stand 10
 minutes before serving. Sprinkle with remaining
 cilantro. Serve with sour cream and pepper sauce.

 Recipe by Relina Shirley, Reno, Nevada

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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