Chorizo and Egg Breakfast Casserole
- Servings: 6
- Prep: 15
- Cook Time: 25
This impressive Chorizo and Egg Breakfast Casserole makes the perfect hearty weekend breakfast or brunch.
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Ingredients
| 12 oz. | No Yolks® Extra Broad |
| 2 Tbsp | olive oil |
| 1 lb | chorizo sausage, casing removed |
| 2 | garlic cloves, minced |
| 1 jar | strained, puréed tomatoes (passata) |
| 1/2 tsp | salt, divided |
| 1/2 tsp | pepper, divided |
| 2 cups | cheddar cheese, shredded and divided |
| 6 | eggs |
| 1/4 cup | green onions, thinly slice |
Directions
- Preheat oven to 400˚F. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.
- Meanwhile, heat oil in large skillet set over medium heat; cook chorizo and garlic for 5 to 8 minutes or until slightly browned. Stir in tomatoes; bring to boil. Season with half of the salt and pepper. Cook for 5 to 8 minutes or until chorizo is cooked through.
- Toss together sauce, pasta, reserved cooking liquid and 1 cup Cheddar cheese until well coated and cheese starts to melt.
- Transfer to greased 13- x 9-inch baking dish. Sprinkle with remaining cheese. Using back of spoon, create 6 wells in casserole. Crack egg into each well. Sprinkle with remaining salt and pepper.
- Bake for 8 to 10 minutes or until cheese is melted, and egg whites are set but yolks are still slightly runny, or until cooked as desired.
- Sprinkle with green onions before serving.
Tips
- As a variation, substitute Italian sausages for chorizo, mozzarella for cheddar cheese and garnish with basil.
