Egg and Soy Chorizo Breakfast Casserole

Ingredients

Vegetable oil

1 tablespoon of vegetable oil

1 large yellow or white onion (diced)

8 ounces of soy chorizo

¼ cup of finely chopped pickled jalapeños

½ cup of crumbled queso fresco or Cotija cheese

10 large eggs

2 cups of whole or 2% milk

2 tablespoons of coarsely chopped fresh cilantro

1 teaspoon of fine salt

Instructions

Arrange a rack in the middle of the oven and heat to 375 °F. Lightly grease a baking dish with oil. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion and soy chorizo and cook, stirring frequently and breaking up the soy chorizo into small pieces until the onion turns translucent and the soy chorizo is cooked through, about 10 minutes. Stir in the jalapeños. Transfer the mixture to the baking dish and spread into an even layer. Sprinkle with the cheese. Beat the eggs in a large bowl and whisk in the milk, cilantro and salt. Pour over the soy chorizo-vegetable mixture. Bake for 45 minutes or until the top is slightly golden and a knife inserted in the middle comes out clean. Let cool for 5 minutes before slicing. Serve hot. Leftovers will keep, refrigerated, for up to 5 days. Tip After the casserole is assembled but not baked, it can be chilled and then frozen, unbaked. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then proceed with baking as instructed.

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