Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chorizo Breakfast Casserole with 10-Minute Hollandaise Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 58 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings 1x
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: Mexican-American

Description

A hearty and flavorful Chorizo Breakfast Casserole topped with a rich chipotle lime hollandaise sauce. This recipe combines spicy Mexican chorizo, cheesy hashbrowns, and a creamy baked egg mixture, perfect for a satisfying brunch or breakfast gathering.

Ingredients

Scale

For the Casserole:

  • 2 Tablespoons avocado oil
  • 8 ounces Mexican chorizo
  • 1 28-ounce package frozen cubed hashbrowns with peppers and onions
  • 1 1/2 cups shredded pepper jack cheese
  • 12 eggs
  • 1 cup milk (any kind)
  • 2 teaspoons minced chipotle peppers in adobo sauce
  • 1 teaspoon sea salt
  • 1 lime, divided

For the Hollandaise Sauce:

  • 3 egg yolks
  • Pinch of sea salt
  • 1 teaspoon minced chipotle peppers in adobo sauce
  • 1 cup hot melted butter (2 4-ounce sticks)
  • Juice from half a lime

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees F and grease a 9×13″ baking pan with nonstick spray to prepare for the casserole.
  2. Cook Chorizo: Heat a medium skillet over medium-high heat and add avocado oil. Remove chorizo from its casing and cook it in the skillet, stirring frequently, until it is fully cooked, the liquid evaporates, and dark crusty spots form.
  3. Assemble Casserole: Spread the frozen hashbrowns evenly in the prepared pan. Layer cooked chorizo over the hashbrowns, then sprinkle shredded pepper jack cheese on top.
  4. Prepare Egg Mixture: In a medium bowl or large glass measuring cup, whisk together the 12 eggs, milk, 2 teaspoons minced chipotle peppers, 1 teaspoon sea salt, and the juice from half the lime. Reserve the other half of the lime for the hollandaise.
  5. Combine and Bake: Pour the egg mixture evenly over the layered ingredients in the pan. Use a fork to lightly stir so the eggs reach the bottom of the pan. Bake uncovered for 50-60 minutes until the center is set and no longer jiggly.
  6. Make Hollandaise Sauce: Near the end of baking, melt the butter in a small saucepan. In a blender or food processor, combine egg yolks, pinch of sea salt, 1 teaspoon minced chipotle peppers, and juice from the reserved half lime. Start blending and check that the yolks are spinning; add another yolk if needed.
  7. Incorporate Butter: Slowly pour the hot melted butter through the lid opening into the blender while it runs. Pour gradually to prevent splatter. The mixture should thicken about halfway through.
  8. Finish Hollandaise: Once all butter is incorporated, stop the blender and transfer the hollandaise to a serving dish. Adjust seasoning with additional salt or lime juice to taste.
  9. Serve: Slice the casserole and drizzle with the chipotle lime hollandaise sauce. Serve warm and enjoy your flavorful breakfast dish!

Notes

  • This casserole can be prepared a day ahead and refrigerated before baking to save time on the morning of serving.
  • Use full-fat milk for a creamier texture or a milk alternative to suit dietary needs.
  • Adjust the amount of chipotle peppers based on your preferred spice level.
  • The hollandaise should be served immediately after preparation for best texture and flavor.
  • Ensure the chorizo is cooked thoroughly to develop its deep flavor and to render excess fat.

Find it online: https://recipes.mbeams.com/chorizo-breakfast-casserole-with-10-minute-hollandaise-recipe/