Coming from the southwest, you just know that I love Mexican food and that includes the spicy chorizo sausage that is mixed with chile.  The basque chorizo that I first found more frequently when I moved to Reno is a solid, easily cut version and it doesn’t melt in the skillet as the Mexican chorizo does.  This recipe is definitely for the Mexican variety.  These days, it’s packaged in a plastic tube and you can cut it open and squeeze it into the skillet.

 

I made a small 2 or 4 serving (depending on how hungry you are) casserole of this, but it’s easy to double it to make a larger size.

Chorizo and Egg Casserole

4 eggs
2 oz Chorizo
1/4 cup sliced Bell Pepper
1/4 cup diced Onions
1/2 cup Mexican Cheese (Queso Fresca)
1/4 cup grated Cheddar Cheese
1 teaspoon Mexican Oregano
1/4 teaspoon Chile Powder
1/4 teaspoon Pepper
1/4 teaspoon Salt
1 teaspoon Olive Oil

Preheat oven to 350 degrees (F>)

In a skillet add the olive oil and chorizo and cook over medium high heat until the chorizo begins to melt. Add the onions and bell peppers and continue to cook until the onions are tender and the chorizo is completely melted. Turn heat to low.

In a bowl, beat together eggs and seasonings. Add most of the Mexican cheese, saving a little for topping. Pour the eggs into the pan with the chorizo and stir to mix well. The eggs will begin to cook as you stir. Remove from heat. Spray a small casserole dish with cooking spray and pour the egg and chorizo mixture into the casserole. Sprinkle the remaining Mexican cheese and shredded cheddar cheese over the top.

Bake for 30 to 35 minutes until the eggs are set and the cheese is melted. Let cool about 5 minutes before serving.

Makes 2 servings.

Nutrition Info:
Calories: 431 Fat: 32 g g Net Carbs: 3.9 g Protein: 29.5 g

*I’ve actually pictured 1/4 of the recipe serving, which is what I usually eat, so picture double the amount of that wedge in a regular serving.