Chorizo Egg Casserole

• 1 pound fresh chorizo
• 3 cups frozen cubed hash brown potatoes
• 1 medium onion, diced
• 3/4 cup chopped sweet red pepper
• 2 garlic cloves, minced
• 5 large eggs
• 1-1/2 cups half-and-half cream
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons chili powder
• 1 cup shredded Monterey Jack or pepper jack cheese
• 1 cup shredded cheddar cheese
• 3 tablespoons minced fresh cilantro, divided
• Sour cream
• Hot pepper sauce

1. In a
2. , 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.
3. Whisk eggs, cream, green chilies 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. Refrigerate, covered, overnight.
4. Preheat oven to 350u0b0. Remove casserole from refrigerator while oven heats. Bake, uncovered, until set and bubbling, about 35-40 minutes. Let stand 10 minutes before serving. Sprinkle with remaining cilantro. Serve with sour cream and pepper sauce.

chorizo, potatoes, onion, sweet red pepper, garlic, eggs, cream, green chiles, chili powder, shredded monterey, cheddar cheese, fresh cilantro, sour cream, pepper sauce

Taken from www.tasteofhome.com/recipes/chorizo-egg-casserole/ (may not work)