Ingredients
1 pound fresh chorizo3 cups frozen cubed hash brown potatoes1 medium onion, diced3/4 cup chopped sweet red pepper2 garlic cloves, minced5 large eggs1-1/2 cups half-and-half cream1 can (4 ounces) chopped green chiles2 teaspoons chili powder1 cup shredded Monterey Jack or pepper jack cheese1 cup shredded cheddar cheese3 tablespoons minced fresh cilantro, divided Sour creamHot pepper sauce
Preparation
Preheat oven to 350°. In a nonstick skillet, cook and crumble chorizo over medium-high heat until cooked through, 5-7 minutes. Drain on paper towels. In same skillet, cook and stir potatoes, onion and pepper until tender, 5-7 minutes. Add garlic; cook 1 minute longer. Remove from heat; stir in chorizo. Cool 15 minutes.
Whisk eggs, cream, green chiles and chili powder. Layer a greased 11x7-in. baking dish with half each of the following: chorizo mixture, cheeses, and egg mixture; sprinkle with 1 tablespoon cilantro. Top with remaining chorizo and eggs; sprinkle with remaining cheeses and 1 tablespoon cilantro.
Bake, uncovered, until set, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.
