Ingredients:

  • 1 lb (454g) Ground Mexican Chorizo or Tex Mex Sausage (bulk, no casings)
  • 1 medium (150g) Yellow onion, finely diced
  • 1 large (120g) Red bell pepper, diced
  • 2 cloves Garlic, minced
  • 1 small (30g) Jalapeño, seeded and minced
  • 10 large Eggs
  • 1.5 cups (355ml) Whole milk or Half-and-half
  • 1 tsp (5g) Smoked paprika
  • 1 tsp (5g) Ground cumin
  • 1/2 tsp (2.5g) Dried oregano
  • 1/2 tsp Kosher salt
  • 1/4 tsp Black pepper
  • 30 oz (850g) Frozen shredded hash browns, slightly thawed
  • 2 cups (226g) Shredded Mexican Blend cheese
  • 1 can (4 oz / 113g) Diced green chiles, drained

Instructions:

  1. In a large skillet over medium-high heat, brown the sausage until fully cooked. Add the onion, bell pepper, and jalapeño. Sauté until the vegetables are translucent. Stir in the garlic for the last 60 seconds. Drain any excess fat.
  2. Grease a 9x13 inch baking dish. Spread the shredded hash browns in an even layer and press down slightly.
  3. In a large bowl, vigorously whisk the 10 eggs with the milk, smoked paprika, cumin, oregano, salt, and pepper until frothy.
  4. Distribute the cooked sausage and vegetable mixture evenly over the hash brown layer.
  5. Sprinkle the drained green chiles and 1.5 cups of the cheese over the meat layer.
  6. Slowly pour the egg custard over the entire dish, ensuring it seeps into the potato layer. Top with the remaining 0.5 cup of cheese.
  7. Bake in a preheated oven at 375°F (190°C) for 45–55 minutes until the center is set and the top is golden brown. Rest for 10 minutes before slicing.