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.
Ingredients
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.