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Chorizo Breakfast Casserole

Prep Time:15 Minutes
Cook Time:15 Minutes

Nutritional Information

This breakfast casserole is perfect to make ahead of time when you have company in town. It's super easy and super delicious!


  • 3 poblano chile peppers
  • ½ teaspoon unsalted butter
  • ¾ lbs. Mexican chorizo, or other hot sausage, removed from casings and crumbled
  • 1 small yellow onion, halved and peeled
  • 1 small red bell peppers, halved and seeded
  • 2 teaspoons minced garlic
  • 2 teaspoons chili powder
  • 8 ounces hash browns
  • 5 large eggs
  • 1 ½ cups half-and-half
  • ¼ teaspoon hot red pepper sauce
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ cup chopped green onions, green tops only
  • 2 tablespoons chopped fresh cilantro
  • ¾ cups grated pepper jack
  • ¾ cups grated cheddar
  • ½ cup Sour Cream, if desired
  • 1 lime, juice and zest
  • salt, to taste
  • picante sauce, if desired


  • 1. Preheat the EGG to 400º using direct heat and a cast iron grate. Grill the poblano peppers, turning them frequently with tongs until all sides are charred black. Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes. Grill the onion and bell peppers just until char marks form and they become tender. Peel the poblano peppers, split in half lengthwise, and remove the seeds and the stems. Remove from the grill and chop the onions, poblanos and bell peppers.
  • 2. Butter a muffin pan and Preheat the EGG to 375 degrees F using indirect heat.
  • 3. In a large skillet, cook the sausage over medium-high heat, stirring to break up the meat, until browned. Add the garlic and chili powder, and cook, stirring, for 1 minute. Remove from the heat. Mix in the pepper and onion mixture.
  • 4. In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and black pepper.
  • 5. In another bowl, combine the green onions, cilantro, jack, and cheddar, and mix well.
  • 6. Divide the hash browns into all 12 muffin cups, then divide the sausage and grilled veggie mixture evenly between the cups. Pour the egg mixture over the top and garnish with the cheese and onion mixture.
  • 7. Cook the mini casseroles for 12-14 minutes, just until eggs are firm around the edges and slightly jiggly in the center.
  • 8. While they are cooking, mix the sour cream, lime juice and zest and season to taste with salt. Refrigerate until ready to use.
  • 9. Remove from the grill and let rest 10 minutes before serving. Serve with lime sour cream and picante sauce if desired.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828