The Ultimate Brunch Casserole

Scott

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Prep Time: 20 Min

– 1 pound frozen hashbrowns – 1 tablespoon olive oil – 1 pound fresh chorizo – 1 yellow onion, chopped – 12 eggs – 3 cups grated cheddar cheese, divided – 1 1/2 cups sour cream, divided – 1 cup whole milk – 1 teaspoon kosher salt – 1/2 teaspoon ground pepper – 1 cup chopped green onions – 1 avocado, sliced – 1/2 cup pickled jalapeños (optional)

Cook Time: 45 Min

Ingredients

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INSTRUCTIONS

Preheat your oven to 400°F (200°C) and grease a 9x13-inch baking dish. Spread hash browns in the baking dish.

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Heat some olive oil in a big pan on medium heat. Add chorizo and onion, and cook until browned (about 8-10 minutes). Set aside.

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In a large bowl, mix eggs, 2 cups of Cheddar cheese, 1 cup of sour cream, milk, salt, and pepper. Stir in the cooked chorizo mixture.

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Pour the egg mixture over the hash browns in the baking dish. Put dollops of the remaining 1/2 cup of sour cream on top of the eggs, and sprinkle the remaining 1 cup of cheese.

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Bake for 35-45 minutes until the center is just set. Sprinkle green onions, avocado, and pickled jalapeños (if you like), then cut into squares and serve.

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