Egg and Chorizo Breakfast Casserole

Prep: 15 mins

Cook: 45 mins

Difficulty: Easy

Servings: 6 Servings

Last year I made Faith’s baked Denver omelet and, after I tasted it, mentally smacked my forehead and wondered why I didn’t make something like this more often. A baked omelet is essentially a crustless quiche — substantial enough to be a filling breakfast, without the heaviness of the added crust in a quiche. My latest version is filled with spicy Mexican chorizo and pickled jalapeños!

Ingredients

Cooking spray or vegetable oil
1 tablespoon vegetable oil
1 large yellow or white onion, diced
8 ounces fresh Mexican chorizo or soyrizo, casings removed
1/4 cup finely chopped pickled jalapeños
1/2 cup crumbled queso fresco or Cotija cheese
10 large eggs
2 cups whole or 2% milk
2 tablespoons coarsely chopped fresh cilantro
1 teaspoon fine salt
Sour cream
Salsa
Hot sauce
Sliced avocado

Instructions

Arrange a rack in the middle of the oven and heat to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and chorizo and cook, stirring frequently and breaking up the chorizo into small pieces, until the onion turns translucent and the chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese.
Beat the eggs in a large bowl and whisk in the milk, cilantro, and salt. Pour over the chorizo-vegetable mixture.
Bake for 45 minutes, or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days.