Description
This Chorizo Breakfast Casserole is a hearty and flavorful dish featuring layers of crispy hash browns, spicy Mexican chorizo, and melted pepper jack cheese, all baked to perfection and topped with a zesty chipotle-lime hollandaise sauce. Perfect for a satisfying brunch or breakfast gathering.
Ingredients
Scale
Breakfast Casserole
- 15 Large Eggs
- 1 package Frozen Shredded Hash Browns (about 20 oz)
- 8 ounces Mexican Chorizo
- 1 cup Shredded Pepper Jack Cheese
- 1 cup Milk
- 4 teaspoons Chipotle Peppers in Adobo Sauce (divided)
- 1 teaspoon Sea Salt
- 1 Lime (juiced, divided)
Chipotle-Lime Hollandaise Sauce
- 3 Large Egg Yolks
- Juice from 1/2 Lime
- 1 teaspoon Chipotle Peppers in Adobo Sauce
- Pinch of Salt
- 1 cup Butter
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (180 degrees C) to prepare for baking the casserole.
- Cook Chorizo: Heat oil in a medium skillet over medium-high heat. Remove chorizo from casings, crumble into the skillet, and cook, stirring occasionally, until the liquid evaporates and the chorizo develops dark, crusty edges.
- Assemble Casserole Base: Spread the frozen shredded hash browns evenly in a greased 9×13 baking dish. Layer the cooked chorizo and shredded pepper jack cheese evenly over the potatoes.
- Prepare Egg Mixture: In a bowl, whisk together 12 eggs, milk, sea salt, 3 teaspoons chipotle peppers in adobo sauce, and juice from half a lime until well combined and the eggs are broken up.
- Combine and Bake: Pour the egg mixture evenly over the casserole mixture in the baking dish. Stir slightly with a fork to incorporate the egg mixture with the bottom layer. Bake immediately for 50 to 60 minutes until the casserole’s center is set and no longer jiggly.
- Prepare Hollandaise Base: In a blender, combine 3 egg yolks, juice from the remaining half of the lime, 1 teaspoon chipotle peppers in adobo sauce, and a pinch of salt. Blend to combine, adding an additional egg yolk if the mixture appears too thick.
- Melt Butter: Melt one cup of butter in a saucepan over medium heat until hot but not browned.
- Make Hollandaise Sauce: With the blender running on low, slowly drizzle the hot melted butter through the blender lid hole to emulsify. Continue until the sauce thickens to the consistency of loose homemade mayonnaise. This sauce can be made ahead and gently reheated in short microwave intervals.
- Serve: Spoon the warm chipotle-lime hollandaise sauce generously over the sliced breakfast casserole and serve immediately.
Notes
- Ensure the chorizo is fully cooked and crispy to enhance flavor and texture.
- Frozen hash browns can be substituted with fresh shredded potatoes but may affect moisture content.
- The chipotle-lime hollandaise sauce can be made a day ahead and gently reheated.
- Adjust chipotle peppers to your preferred spice level.
- Use a 9×13 inch baking dish for even cooking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: Mexican-American
Keywords: Chorizo breakfast casserole, breakfast bake, chipotle hollandaise, brunch casserole, spicy breakfast, Mexican-inspired breakfast
