For breakfast the other morning, I took this Spinach & Chorizo Breakfast Casserole to church…and my friends ate it up! Shredded hash brown potatoes, spicy sausage, a little cheese, spinach and egg all baked together? Yum-my!
My butcher always has chorizo on hand. It’s a Spanish pork sausage with a little kick, but it’s not really spicy…it’s flavorful. You can substitute any pork sausage in its place if your butcher doesn’t carry chorizo. This recipe is a crowd pleaser!
This recipe serves about six to eight.
1 (1 pound) chorizo sausage (or any pork sausage)
4 cups of frozen shredded hash browns (lightly thawed but doesn’t have to be thawed all the way)
6 eggs beaten
2 cups milk
1 (10 oz) package of frozen spinach, thawed and all excess water squeezed out
2 cups Monterey Jack Cheese, shredded and divided
salt and pepper
Preheat oven to 350 degrees.
Grease (I used Pam) a 9×13 baking dish. Set aside.
Brown sausage over medium-high heat until cooked through and crumbled. (If your sausage comes in a casing, then remove it from casing to brown.) Meanwhile, combine eggs, milk, spinach and one cup of cheese in a bowl along with a big pinch of salt and pepper.
Layer cooked sausage across bottom of your prepared baking dish, and then sprinkle your hash browns down on top. Next, pour egg mixture over. Finally, top with remaining one cup of cheese.
Bake casserole uncovered for about 45 to 50 minutes.
Remove from oven, let set a few minutes and then slice into squares and serve.
The flavor comes from your sausage…so that’s why chorizo is perfect for this little breakfast!
Lots of goodness packed into one little recipe.