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Chorizo & Egg Breakfast Bake
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Chorizo & Egg Breakfast Bake

Chorizo & Egg Breakfast Bake

Whether you use a smoker or an oven, you'll be happy to wake up to this (especially if someone makes it for you). And it should go without saying, that it's perfect for clearing out your fridge by using up some leftovers.

Serves 8-10

Ingredients

  • Neutral oil
  • 1 small yellow onion, diced
  • 2 pasilla or any bell peppers, diced
  • 2 red Holland or Fresno peppers, sliced - I like keeping in the seeds
  • 8 ounces sliced cremini mushrooms
  • 2 large handfuls baby spinach, 2-3 ounces
  • 1/3 pound bacon, chopped
  • 1 pound pork chorizo
  • 8 ounces pepper jack cheese, shredded
  • 13 eggs
  • 1/3 cup milk
  • 1 box Jiffy Corn Bread Mix

Directions

  1. Preheat smoker or oven to 350
  2. Heat a tablespoon of oil in a large, oven proof pan and add the onion & peppers, cook until beginning to soften, about 5 minutes
  3. While the vegetables cook, cook bacon in a separate pan until crispy. Remove from oil and set aside
  4. Add the mushrooms, cook a couple minutes then add in the spinach - mix well, stirring to incorporate until fully wilted
  5. Season with salt & pepper, then put into a bowl
  6. Put a bit more oil in the pan, and add the chorizo - cook until done, 3-4 minutes and add to the veggies
  7. Beat 12 of the eggs, and add to the chorizo mixture with half the cheese - mix well
  8. Spray the pan with non-stick spray, and put in the eggs, top with remaining cheese
  9. Beat the remaining egg with the milk and stir in the corn bread mix. Add reserved bacon, combine and spoon over the eggs.
  10. Cook until eggs & cornbread are set, 30 to 40 minutes
  11. Let cool slightly before serving
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