Chorizo and Pepper Jack Egg Bake Recipe
Photography Terry Brennan, Food Styling Lara Miklasevics
A one-pan egg bake is a great way to pull together an easy breakfast or brunch dish for a group. And if you have house guests this holiday season, or are hosting a midday party, this is a spicier way to get the festivities started. Whether your crowd prefers things on the spicy or mild side, it’s easy to control the heat in this dish with hot or mild chorizo or other sausage, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. If you prefer really mild cheese, use plain Jack cheese instead of pepper Jack. This egg bake could be a great idea for “brinner” anytime, too.
Chorizo and Pepper Jack Egg Bake
Makes 8 servings
1 teaspoon extra virgin olive oil, plus more for greasing dish
1 cup yellow onion, chopped
1 medium red bell pepper, chopped
12 ounces Mexican chorizo or other hot sausage, removed from casings and crumbled
10 large eggs
1½ cups plain Greek yogurt
2 teaspoons cumin
1/2 teaspoon salt
5 cups blue-corn tortilla chips, broken and divided
1 cup shredded pepper Jack
2 medium scallions, chopped
2 large tomatoes, seeded and diced
1. Oil a 2-quart baking dish and set aside. In a large skillet, heat oil over medium-high heat, add onion and pepper, and sauté for 8 to 10 minutes, until soft. Add chorizo and cook for about 4 minutes, crumbling, until cooked through. Remove from heat and let cool. Preheat oven to 375°F.
2. In a large bowl, whisk together eggs and yogurt. Whisk in cumin and salt. Spread 4 cups chips in dish and distribute half of chorizo mixture on top. Pour half of egg mixture evenly over meat and sprinkle over half of cheese. Distribute remaining meat and drizzle over egg mixture. Cover with remaining chips and scallions, and top with remaining cheese.
3. Bake 55 minutes, until golden and puffed in center. Serve slices garnished with tomatoes.
Nutrition info (per serving): CALORIES 506 (303 from Fat); FAT 34g (Sat. 12g); CHOL 287mg; SODIUM 921mg; CARB 21g; FIBER 2g; PROTEIN 28g