The Gift of Dairy! Chorizo and Pepper Jack Egg Bake

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Holidays are a time of hustle and bustle. This holiday give your family the gift of a home cooked meal that combines the flavor and comfort of dairy foods. This egg dish will spice up your busy day mornings. It is my “go to” prepare ahead of time breakfast dish for “sleepover breakfast company.”

Ingredients:

  • Olive oil or vegetable spray for greasing the pan
  • Olive oil for sautéing
  • 1 medium onion, chopped
  • 1 red pepper, diced
  • ½ pound Mexican Chorizo or other hot sausage, removed from casings and crumbled
  • 10 large eggs
  • 1 ½ cups plain Greek yogurt
  • 2 teaspoons cumin
  • 5 cups blue-corn tortilla chips, broken and divided
  • 1 cup shredded pepper jack cheese
  • 2 scallions, chopped
  • 2 tomatoes, seeded and diced
  • Sour cream
  • Salsa

Grease a 9” by 9” baking dish with vegetable spray or olive oil. In large skillet, heat oil over m edium high heat and add onion and pepper and sauté for 8 minutes, or until soft. Add chorizo and cook for about 4 more minutes, crumbling until cooked through. Remove from heat and cool. Preheat oven to 375°F.

In large bowl, whisk together eggs and yogurt. Spread 4 cups of chips in dish and distribute half of the chorizo mixture on top. Pour half of egg mixture evenly over meat and sprinkle over half of cheese.

Bake 45 to 55 minutes until golden and puffed in center.

Serve a slice of egg bake and garnish with scallions, tomatoes, sour cream and your favorite salsa.

To make 9’ by 13” I add 5 more eggs and ¾ cup more Greek yogurt. You can experiment with the number of eggs and baking time.

 

Chere’s Shortcuts:

I purchase 2 pounds of Mexican chorizo and sauté it (While I am cooking dinner) and freeze it in ½ pound portions in freezer bags. (Sometimes I use less sausage in this recipe)

I chop the red pepper and onions and freeze them in freezer bags. I usually dice 2 peppers and 2 onions and have them handy. ( I sometimes use ¾ of the red pepper and onion)

When I cook this recipe, I omit sautéing the red pepper and onion in olive oil and instead soften the red pepper and onion in a tablespoon of water in the microwave. And then I combine the already cooked sausage and the red pepper and onion.


Not a Mexican sausage fan?

Substitute Italian sausage for the Mexican chorizo, Italian seasonings for the cumin and mozzarella cheese for the pepper jack cheese.  If you want this dish less spicy you can always use a cheddar cheese instead of the pepper jack cheese.

This recipe is adopted from a recipe in the Lunds and Byerly’s REAL FOOD Magazine Spring 2015

I am happy to be an Ambassador for Midwest Dairy and was not paid to write this post. But you must know I love dairy and love to serve dairy recipes to anyone who pops into my home.

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Celebrate with Dairy

This busy holiday season; take the time to give your family the gift of home-cooked meals that combine the flavor, comfort and variety of dairy foods. Dairy foods like milk, cheese, cottage and yogurt are so easy to have on hand; are very affordable and are great additions to your meal time table. You can easily serve cottage cheese or Greek yogurt with berries or a cheese tray to accompany any meal for your family or your guests. The 2010 Dietary Guidelines for Americans recommend 3 servings of low-fat or fat-free dairy foods every day for people ages 9 and older.

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You can find more information, nutrition tips and recipes at Midwest Dairy.

Visit the Midwest Dairy Pinterest page for more dairy-inspired holiday ideas, from home cooked meals to party pleasing recipes and holiday gift ideas.

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Check out one of my favorite cookbooks – The Dairy Good Cookbook for yourself or as a gift for your family and friends. The cookbook is available wherever books and e books are sold. You can also learn more at Midwest Dairy.

I can’t wait to hear how you wow your family or guests with this egg bake. I can guarantee everyone will want this recipe. Invite me over! I will bake it up for you!

–Love Chere

Print Recipe
Chorizo and Pepper Jack Egg Bake
This egg dish will spice up your busy day mornings! Prepare ahead of time as an easy breakfast dish.
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Instructions
  1. Grease a 9” by 9” baking dish with vegetable spray or olive oil. In large skillet, heat oil over m edium high heat and add onion and pepper and sauté for 8 minutes, or until soft. Add chorizo and cook for about 4 more minutes, crumbling until cooked through. Remove from heat and cool. Preheat oven to 375°F.
  2. In large bowl, whisk together eggs and yogurt. Spread 4 cups of chips in dish and distribute half of the chorizo mixture on top. Pour half of egg mixture evenly over meat and sprinkle over half of cheese.
  3. Bake 45 to 55 minutes until golden and puffed in center.
  4. Serve a slice of egg bake and garnish with scallions, tomatoes, sour cream and your favorite salsa.
  5. To make 9’ by 13” I add 5 more eggs and ¾ cup more Greek yogurt. You can experiment with the number of eggs and baking time.
Recipe Notes

Chere’s Shortcuts:
I purchase 2 pounds of Mexican chorizo and sauté it (While I am cooking dinner) and freeze it in ½ pound portions in freezer bags. (Sometimes I use less sausage in this recipe)
I chop the red pepper and onions and freeze them in freezer bags. I usually dice 2 peppers and 2 onions and have them handy. ( I sometimes use ¾ of the red pepper and onion)
When I cook this recipe, I omit sautéing the red pepper and onion in olive oil and instead soften the red pepper and onion in a tablespoon of water in the microwave. And then I combine the already cooked sausage and the red pepper and onion.

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