Ingredients

The following ingredients have 8 Servings
  • 3/4 pound fresh chorizo (casings removed)
  • 3/4 pound sweet potatoes (peeled and chopped to 1/2" dice)
  • 1 small onions (chopped to 1/2" dice)
  • 1/2 green pepper (seeded and diced to 1/2" dice)
  • 4 ounce can fire roasted hatch chiles (drained and chopped)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 4 ounces monterey jack cheese (shredded)
  • 2 ounces cheddar cheese (shredded)
  • 9 large eggs
  • 1 cup milk

Instruction

  • If you're baking the casserole immediately, preheat the oven to 350°.
  • Heat a large nonstick skillet over medium high heat and add the chorizo. Break apart with the back of a wooden spoon, so that it's separated into little crumbles. Use a slotted spoon to transfer the sausage to a small bowl.
  • Cook the rendered sausage fat down so that any excess liquid evaporates and you're just left with the flavorful fat. Add the sweet potatoes, onions and green peppers to the pan and sprinkle with half of the salt and pepper. Stir to combine and cover with a lid.
  • Cook for 10-12 minutes, stirring occasionally until the potatoes start to brown and are tender. Remove the pan from the heat and stir in the cooked chorizo and hatch chilies. Set aside.
  • Toss the two cheeses together until well mixed and set aside.
  • In a medium bowl combine the eggs, milk, remaining salt and pepper and whisk to combine.