- 8 oz. chorizo
- 1 lb. bacon
- 1 lb. ground pork sausage
- 1 orange bell pepper
- 1 yellow bell pepper
- my house seasoning
- 1 med. onion, diced
- 2 c. shredded cheese
- 1 and 1/2 c. milk
- 12 eggs*
- 1 pkg. frozen hash browns, thawed
Thaw the hash browns, dry excess moisture if needed. In a large bowl, stir together hash browns and butter, needed to be thick and mold-able. Spread hash browns in a sprayed oiled 9×13 baking dish/pan. Covering the bottom and sides like a crust. Bake for 30 minutes and then broil for 5 minutes to brown. When done remove from oven and set aside.
Place the bacon on a broiler pan and broil for 10 minutes flip and then 5 – 10 minutes more, then set aside to cool. Slice into half inch to 1 inch pieces and place into a large bowl.
In a large skillet, heated to medium add the chorizo and chop up with spoon or spatula. While the chorizo is cooking chop the onion. Drain some of the juices off the chorizo and then add the onion and cook till tender, season with my house seasoning. When done add to the large bowl with the bacon.
Return skillet to heat and cook sausage till done, crumbling as ground meat. When done add to bowl with chorizo and stir all together.
Add shredded cheese to the top of hash browns. Spread the meat mixture into the casserole evenly.
In a separate bowl, whisk eggs and milk together, then pour* over evenly the casserole. Bake for an hour at 350 degrees. May still seem liquid when removed, but will become thickened when sets.
Good to serve with salsa.
*An alternative to eggs – scramble the eggs till almost done then stir into the meat mixture then bake for only 30 minutes to evenly heat and melt cheese. This may be a better way if it is too liquid after baking.