Chorizo Egg Bake

Name: Chorizo Egg Bake
Prep time: 30 min
Total time: 10 h
Yield: 12
Ingredients: 12 oz chorizo sausage, casings removed; 1 medium onion, chopped (1/2 cup); 1 medium red bell pepper, chopped (1 cup); 2 cloves garlic, finely chopped; 1 box (9 oz) frozen chopped spinach, thawed, drained; 4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed; 2 cups reduced-fat Italian cheese blend (8 oz); 2 tablespoons grated Parmesan cheese; 12 eggs; 3/4 cup fat-free (skim) milk; 1 teaspoon dried basil leaves; 1/2 teaspoon salt; 1/2 teaspoon pepper; pico de gallo salsa, if desired

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Prep 30 min
Total 10 hr 0 min
Ingredients 14
Servings 12

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Qué Rica Vida Cocina

Updated May 4, 2012

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Ingredients

12 oz chorizo sausage, casings removed
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (1 cup)
2 cloves garlic, finely chopped
1 box (9 oz) frozen chopped spinach, thawed, drained
4 cups frozen shredded hash brown potatoes (from 30-oz bag), thawed
2 cups reduced-fat Italian cheese blend (8 oz)
2 tablespoons grated Parmesan cheese
12 eggs
3/4 cup fat-free (skim) milk
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/2 teaspoon pepper
pico de gallo salsa, if desired

Directions

1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2

In 12-inch nonstick skillet, cook chorizo sausage over medium heat 5 to 7 minutes, stirring occasionally and breaking up sausage with spoon, until no longer pink; drain if necessary. Add onion and bell pepper; cook 3 minutes, stirring occasionally. Add garlic; cook and stir 1 to 2 minutes longer or until vegetables are crisp-tender. Stir in spinach.
3

In baking dish, mix cooked sausage mixture, potatoes and cheeses. In medium bowl, beat eggs, milk, basil, salt and pepper until blended. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight but no longer than 24 hours.
4

Heat oven to 350°F. Bake covered 1 hour. Uncover; bake 15 to 20 minutes longer or until center is set. Let stand 5 to 10 minutes before serving. Serve with fresh pico de gallo salsa, if desired.

Expert Tips

tip 1
If you choose to make this recipe with egg product instead of whole eggs, the texture will be a bit more moist than with the eggs. But for each serving, you'll also save 40 calories and reduce the fat by 5g.
tip 2
You can use mild or hot sausage to make this hearty dish.
tip 3
This recipe was developed to be a make-ahead dish but you can bake it right after assembling if you like. Bake covered for 50 minutes; uncover and bake 10 to 20 minutes longer or until center is set.

Nutrition Information

320 Calories, 19g Total Fat, 21g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 320

Calories from Fat: 170

Total Fat: 19g; 29%

Saturated Fat: 7g; 36%

Trans Fat: 0g

Cholesterol: 245mg; 82%

Sodium: 720mg; 30%

Potassium: 360mg; 10%

Total Carbohydrate: 16g; 5%

Dietary Fiber: 1g; 7%

Sugars: 3g

Protein: 21g

% Daily Value*:

Vitamin A: 50%; 50%

Vitamin C: 15%; 15%

Calcium: 20%; 20%

Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.