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This Spanish Egg Casserole is a hearty, flavorful dish perfect for breakfast or brunch. Packed with eggs, chorizo, and cheese, it’s a crowd-pleaser that’s easy to whip up. The bell pepper and onion add a nice crunch, while the cheddar melts into gooey perfection. Whether you're feeding a family or hosting friends, this casserole is sure to impress. Let's get cooking!
The name of the recipe: Spanish Egg Casserole Recipe
Ingredients:
- 8 eggs
- 1 cup milk
- 1 cup cheddar or your choice shredded cheese
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup cooked chorizo, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk.
- Add the shredded cheese, bell pepper, onion, cooked chorizo, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
What You Will Need
Read more: Spanish Chicken Stew Recipe
What you will need to make Spanish egg casserole
Eggs: Provide the base, binding all ingredients together, creating a fluffy, protein-packed dish.
Milk: Adds creaminess and helps achieve a smooth, custard-like texture.
Cheddar cheese: Melts beautifully, adding a rich, savory flavor and gooey texture.
Bell pepper: Brings a sweet, crunchy contrast, adding color and freshness.
Onion: Adds a savory depth, balancing the sweetness of the bell pepper.
Cooked chorizo: Infuses the dish with a smoky, spicy kick, enhancing overall flavor.
Tools and Instruments Needed
What tools/instruments will be needed to make Spanish Egg Casserole Recipe
- Mixing bowl: Essential for whisking together eggs, milk, and other ingredients to create a smooth, well-blended mixture.
- Whisk: Helps to thoroughly combine eggs and milk, ensuring a consistent texture throughout the casserole.
- Baking dish: Holds the egg mixture while baking, allowing it to cook evenly and form a cohesive casserole.
- Oven: Provides the necessary heat to bake the casserole, setting the eggs and melting the cheese to perfection.
- Knife: Needed for dicing the bell pepper and onion, ensuring even distribution of flavors in the casserole.
Spanish Egg Casserole
Ingredients:
Main Ingredients
- 8 eggs
- 1 cup milk
- 1 cup shredded cheese cheddar or your choice
- 1 bell pepper, diced
- 1 onion, diced
- 1 cup cooked chorizo, crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the eggs and milk.
- Add the shredded cheese, bell pepper, onion, cooked chorizo, salt, and black pepper to the egg mixture. Stir to combine.
- Pour the mixture into a greased baking dish.
- Bake in the preheated oven for 45 minutes, or until the eggs are set and the top is golden brown.
- Let the casserole cool for a few minutes before slicing and serving.
Notes:
Read more: Egg Beater Casserole Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the casserole but don't bake it.
- Wrap tightly with plastic wrap and then foil.
- Label with the date.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes.
- Bake as directed.
Using chorizo in this recipe not only adds a smoky flavor but also infuses the eggs with a rich, savory taste that makes the dish stand out.
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