Making this egg casserole was one way to keep things simple. Our family is together not often enough, in my opinion, so I love to start with a proper breakfast. And since Zoe didn't arrive until midnight Friday, it seemed a good place to begin. Breakfast often gets overlooked and I think that's just too bad. Breakfast helps set the tone of the weekend and when the kids were young we always had at least one big breakfast scheduled. Actually, looking back, I think we did it because it was one way to guarantee them waking up before noon. Hey, it worked, and most of the time they were half asleep, but in a pretty good mood.
During their high school years I used to make this breakfast casserole, because it seemed upon waking there were always a few more souls in our house. I also made it when there were a lot more souls, for events like prom and homecoming. Our house was quite popular back then and it probably has to do with the fact that our lower level opens to the outside. I am sure there was plenty of sneaking in and out during the late night hours.
Well, it has been a long time since I made this, but it still lives up to its reputation. It is easy and quick and upon waking only requires a preheated oven. I had some cinnamon rolls in the freezer and took those out to serve with it. Bacon is always good, too and a bowl of fruit works nicely. It is a satisfying breakfast and on the right occasion is my absolute fave. Trust me. 15 kids will devour this in an instant, without even swallowing.
I know you have seen this recipe around. It is a keeper. I'm going to give you my new highlighted version which is another name for blogger hindsight. I should have put this. Or that. Yes, it will be a lot better with the chorizo and onions, I wish I'd added. On the other hand, no additions are needed. Because who doesn't love waking up to breakfast, however it is served?
Notes: I made this for the four of us in an 11x7 pan which is about 8 servings. If you want to make this in a 13x9 pan just add 4 more eggs and 4-6 T more of milk.
Overnight Mexican Egg Casserole
Serves: 8-12 depending on size of pan
4 c. frozen, shredded hash browns or O'Brien cubes (Buy the large bag, but you may not use them all.)
3-4 c of shredded cheese (I used a combo of cheddar and pepper jack)
2 4 oz cans of diced green chilies (drained) or Hatch chilies
1 lb chorizo cooked and drained (Depending on the size of pan, you may not use this all)
1 c diced onions cooked with the chorizo
1 c half and half or milk
1/4 c heavy cream
3/4 c sour cream or plain yogurt
3/4 t of garlic powder
1 t of Lawry's seasoning salt
Butter the dish you are using. Take your potatoes of choice and put about a 1 and 1/2" layer of frozen potatoes in the pan. Sprinkle with 1/2 of the cheese. Spread green chilies on top of cheese. Put layer of chorizo/onion mix on top of the chilies. Sprinkle remaining cheese on top of that.
Beat eggs, half and half or milk, cream, sour cream or yogurt and seasonings. Whisk well. Pour over potato layers. If layers are not covered with liquid, feel free to pour more milk or cream over the top. (You just want the layers covered.) Now cover with wrap and place in the refrigerator overnight.
The next morning, take pan out of fridge. Preheat oven to 375. Bake 50-60 minutes until golden. Remove from oven and let sit for 5 minutes. This can be served with salsa and sour cream or green or red chile.
Now make a cup of coffee. Get the Sunday paper and relax until everyone wakes up!