1 Tbsp (15 mL) unsalted butter, softened
1-500 g package chorizo sausages, casings removed
1 onion, diced
2-118 mL cans diced green chilies (or 1 green bell pepper, stemmed, seeded, and diced)
6 garlic cloves, minced
8 large eggs
3 cups (750 mL) half-and-half cream
2 cups (500 mL) sharp cheddar cheese, shredded
½ tsp (2 mL) ground coriander
½ tsp (2 mL) ground cumin
½ tsp (2 mL) chili powder
1/8 tsp (1/2 mL) cayenne pepper
1 tsp (5 mL) black pepper
1 tsp (5 mL) salt
500 g frozen diced hashbrowns (about 3 cups)
Chopped cilantro, for garnish*
Adjust an oven rack to the middle position and heat oven to 375°F (190°C). Grease the bottom and sides of a deep 9 by 13-inch baking dish (or similar size casserole dish) with the butter; set aside.
Cook chorizo sausage in a large non-stick skillet over medium heat, breaking up pieces with wooden spoon, until cooked through, about 8 minutes. Using slotted spoon, transfer sausage to paper towel-lined plate. Pour off all but 1 tablespoon fat from the skillet.
Add the onions and green pepper (if using); cook, stirring occasionally, until the onions and peppers have softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Remove from the heat and transfer to a large mixing bowl. Add the sausage to the onion mixture and fold gently, using a rubber spatula to combine. Cool for 10 minutes.
Whisk the eggs, half-and-half, 1 ½ cups cheddar, coriander, cumin, chili powder, cayenne, black pepper, and salt together in a large bowl. Add the sausage mixture, frozen hashbrowns, and green chilies (if using) and fold gently, using the rubber spatula. Pour the mixture into the prepared baking dish and press gently into an even layer. Sprinkle with remaining ½ cup cheddar. Bake until the eggs have set and the top is lightly browned, about 55-65 minutes. Cool for 10 minutes. Garnish with cilantro before serving.
Makes 12 servings
Nutrients per serving:
Fat 38 g
Carbohydrate 13 g
Fibre 1 g
Protein 22 g
Sodium 615 mg
* Garnish items not included in analysis results