Chorizo Breakfast Bubble Bake
Servings 12 servings
Calories 350kcal
Ingredients
- 1 lb fresh chorizo sausage casings removed
- 10 frozen yeast rolls thawed but still cold quartered [i.e. Rhodes]
- 3 medium green onion thinly sliced
- 1 small red bell pepper seeded and chopped
- 2 cup shredded pepper jack cheese divided
- 1 4 oz can chopped fire roasted green chiles drained
- 12 large eggs
- 1 1/2 cup light cream or half and half
- 1 tsp seasoned salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground mustard
- 1/2 tsp ground black pepper
Instructions
- Preheat the oven to 350°F and spray a 13 x 9 inch baking dish with cooking spray. Set aside.
- Use a sharp knife to quarter the rolls and arrange in a single layer on the bottom of the prepared baking dish.
- In a medium size skillet over medium-high heat, cook the chorizo sausage until no pink remains. Drain all but 1 Tbsp of drippings from the pan.
- Cook the green onion and red bell pepper in the drippings for 3-4 minutes until softened. Season with salt and black pepper to your taste.
- Sprinkle the cooked chorizo over the quartered rolls and sprinkle with 1/2 of the shredded cheese.
- In a medium bowl whisk together the eggs, cream, and seasonings. Add the cooked onion and peppers and drained green chilies.
- Pour evenly over the ingredients assembled in the dish. Sprinkle the top with the remaining pepper-jack cheese.
- Cover with plastic wrap and refrigerate for 4 hours or overnight.
- Allow casserole to sit at room temperature for 20-30 minutes. Remove plastic wrap and bake for 45-50 minutes until golden and puffy and a toothpick inserted into the center comes back with moist crumbs.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 19g | Protein: 18g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 246mg | Sodium: 1147mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 988IU | Vitamin C: 16mg | Calcium: 254mg | Iron: 3mg