Chorizo and Egg Breakfast Casserole
This impressive Chorizo and Egg Breakfast Casserole makes the perfect hearty weekend breakfast or brunch.
Ingredients
- 12 oz. No Yolks® 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.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
