This chorizo egg bake is a great make ahead dish for any occasion. It is hearty and just a bit spicy in the best way.

Chorizo Egg Bake

ingredients

• 12oz Mexican Style Chorizo, casing removed (or a protein of your choice)

• ½ cup small yellow onion, diced (or a white or a red onion)

• 4 cups of frozen hash brown potatoes (or house potatoes, shredded, water squeezed out)

• ½ tbsp. olive oil

• 7 eggs

• ½ tsp kosher salt

• ½ tsp black pepper

• 1 tsp onion powder

• ¼ cup Hellmann’s Real Mayonnaise

• 2 cups cheddar cheese, shredded (or cheese of choice)

• 1 jalapeno pepper, sliced or diced (or bell pepper)

• Sir Kensington’s Chile Lime Crema Everything Sauce

• 2 tablespoons cilantro, chopped (optional)

instructions

1. 1.     Spray a 13x9x2 inch baking dish with cooking spray and Preheat the oven to 350°F.

   2.     Heat a large skillet over medium high heat. Drizzle with olive oil and add the chorizo (or protein of choice) and onions, cook for 5-7 minutes or until cooked through, breaking up the pieces with a wooden spoon or spatula. Once the protein is cooked, remove from pan with slotted spoon and reserve.

   3.     Add the frozen hash browns (or substitute potatoes) to the pan, sautéing in the fat from the protein. If they pan seems to be dry, add a little more olive oil. Cook for 3-4 minutes while moving the potatoes around the pan frequently. Remove from heat.

   4.     In a medium size bowl, whisk together the eggs, salt, pepper, onion, powder and Hellmann’s Real Mayonnaise until well combined.

   5.     In your prepared baking dish, add the potatoes creating an even layer on the bottom of the pan.

   6.     Add your cooked protein and onions over top, spreading the protein out over the top of the potatoes.

   7.     Then pour over your egg mixture. Top with shredded cheese, and cover with tin foil.

   8.     Bake in the oven for 30 minutes, then remove the tin foil, and bake for another 10-15 minutes. Until the cheese starts to brown and get bubbly.

   9.     Remove from oven and top with slices of jalapeno pepper and cilantro if desired, and drizzle Sir Kensington’s Chile Lime Crema Everything Sauce over the casserole and serve.

RECIPE NOTES: