Mexican Chorizo Breakfast Bake

1. 1

   Assemble all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13- x 9-inch baking dish with cooking spray.

2. 2

   Place a large skillet over medium-high heat. Add chorizo and cook, stirring to break the meat into small pieces, until browned, about 8 minutes. Transfer to a plate lined with paper towels. Do not wipe out the skillet.

3. 3

   Add bell pepper and poblano to the drippings in the skillet; cook over medium heat, stirring occasionally, until softened, about 5 minutes. Remove the skillet from the heat.

4. 4

   In a large bowl, whisk together eggs, half-and-half, garlic salt, onion powder, black pepper, and chili powder until fully blended. Stir in sausage, bell pepper and poblano, and cheeses until well combined.

5. 5

   Spread hashbrowns in an even layer in the prepared baking dish. Pour the egg mixture over the hashbrowns, pressing to fully submerge the hash browns.

6. 6

   Bake in the preheated oven until the eggs are set in the center and the top is golden brown, 40 to 45 minutes. Let stand for 10 minutes. Top evenly with avocado slices. Sprinkle evenly with scallions. Recipe developed by Amanda Stanfield

• Calories 367.44 kcal Moderate
• Protein 16.77 g Good Source
• Carbs 20.42 g Moderate
• Total Fat 23.95 g High
• Saturated Fat 10.32 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 207.93 mg High
• Sodium 514.28 mg High
• Fiber 3.14 g Moderate
• Sugar 3.21 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 228.76 mg Moderate
• Iron 1.69 mg Low Source
• Potassium 378.99 mg Low Source
• Vitamin A 234.97 mcg_rae Good Source
• Vitamin C 13.73 mg Moderate
• Vitamin D 2.08 mcg Moderate

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛