Y’all, let me tell you about a breakfast recipe that’ll make your taste buds do the Texas two-step! As a Southern girl who takes her morning meals seriously, I’ve perfected this heavenly Texas-style breakfast casserole that’ll have your family running to the kitchen faster than a tumbleweed in a tornado.
This bad boy combines everything we love about breakfast – fluffy eggs, crispy hash browns, spicy chorizo, and enough cheese to make your heart sing. Trust me, honey, this isn’t your average breakfast casserole!
Ingredients (Because mama doesn’t play around):
– 1 pound chorizo sausage (the real deal, not that fancy stuff)
– 1 package frozen hash browns, thawed
– 8 large eggs (farm-fresh if you can get ’em!)
– 2 cups sharp cheddar cheese, shredded
– 1 cup pepper jack cheese (for that extra kick!)
– 1 red bell pepper, diced
– 1 onion, chopped
– 2 jalapeños, seeded and diced (leave seeds if you’re feeling brave!)
– 1 cup heavy cream
– Salt and pepper to taste
– Optional: fresh cilantro and avocado for garnish
Now, let’s get cooking, y’all!
1. First things first, preheat that oven to 375°F. Grease a 9×13 baking dish – don’t be shy with the butter!
1. Brown that chorizo in a large skillet until it’s nice and crispy (about 8-10 minutes). Drain it on paper towels – nobody likes a greasy casserole!
1. In the same skillet (because we’re not washing dishes unnecessarily), sauté those onions and peppers until they’re tender and fragrant. Lord, the smell alone will wake up the whole house!
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1. Layer those hash browns in your baking dish. Season them generously with salt and pepper – bland food is a sin in Texas!
1. In a large bowl, whisk together eggs and heavy cream until well combined. Add in both kinds of cheese (because one type is never enough), your cooked vegetables, and that beautiful chorizo.
1. Pour this mixture over your hash browns, making sure everything is evenly distributed. Give it a little shake if you need to!
1. Bake for 45-50 minutes, or until the eggs are set and the top is golden brown. If it starts getting too brown too quick, cover it with foil.
The result? A breakfast casserole that’s more satisfying than finding the perfect pair of boots! Serve it up with some fresh avocado slices, a sprinkle of cilantro, and your favorite hot sauce (I won’t judge if you dump the whole bottle on there).
This recipe serves 8-10 people, or 4-5 if you’ve got teenagers in the house! 😉
Sweet tea and sunshine, y’all – don’t forget to follow me on Newsbreak for more recipes that’ll make your heart (and belly) happy! Drop a comment below and let me know if this casserole made your morning as fabulous as a Texas sunrise. And if you made any tweaks to the recipe, share them with our cooking community – we’re all friends here!
Remember, cooking is like wearing red lipstick – it doesn’t have to be perfect, it just has to be bold! Now go on and make this casserole your own, sugar! 💋🌵
