Southwestern Hash Brown Breakfast Casserole

Here's another easy-to-assemble-the-night-before-and-bake-in-the-morning casseroles!

Southwestern Hash Brown Breakfast Casserole

Ingredients

• 1 lb. Mexican chorizo (the ground kind, not sliced)
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 head broccoli, florets cut off
• 6 eggs, beaten
• 1/3 cup half-and-half
• 1 (32 oz.) bag frozen diced hash browns, thawed
• 8 oz. sharp cheddar cheese, shredded
• scallions, julienned
• salt & pepper, to taste

Serves 6-8
Cook time: 1 hour

Heat oven to 375.
Add the chorizo to a medium saute pan. Cook over medium-high heat until browned, crumbling it with a spoon as it cooks. Add the onion and red pepper to the saute pan, and saute for 5 minutes until cooked. Add the garlic and saute for an additional 2 minutes until fragrant.  Pour the vegetable mixture into the mixing bowl with the broccoli. Add the hash browns and 2/3 of the cheese to the mixing bowl. Stir to combine.
In a separate bowl, whisk together the eggs, half-and-half, salt & pepper. Then add them to the hashbrown mixture, and stir to combine. Pour the mixture a 4-quart baking dish and top with the remaining cheese. Cover and bake for 45 minutes. 
Uncover and bake for an additional 15 minutes until the cheese and browned and bubbly.  Remove and let the casserole rest for 5 minutes. Sprinkle with green onions and serve.  This goes great with salsa or sour cream too.