This recipe is great for weekly meal prep or for feeding family and friends during a weekend brunch. This recipe calls for chorizo and southwest-inspired seasonings, but it’s easy to customize with your own favorite flavors..
Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, breaking it into crumbles, until well browned and cooked through, 5–7 minutes. Transfer the chorizo to a paper towel lined plate, keeping about 2 tsp of the oil in the skillet.
Add the jalapeño and onion to the skillet and cook, stirring occasionally, until lightly softened, about 4–5 minutes. Remove them from the skillet.
Prepare your grill for Indirect Medium Heat cooking, 350°–400°F and start building the casserole in your baking dish.
Set your grill temperature to 375°F and start building the casserole in your baking dish.
Coat your baking dish with oil, then spread the hashbrowns over the bottom of the dish. Top the hashbrowns with the jalapenos and onions, followed by the chorizo and bell peppers. Then add one cup each of the cheddar cheese and Monterey jack cheese.
Whisk the eggs and milk together along with all the spices and pour the egg mixture into the baking dish to cover the other ingredients.
Finish the casserole off by adding the rest of the cheese on top.
Cover the dish with foil and place it on the grill to bake for 30 minutes on the bottom rack.
Remove the foil and continue cooking until the cheese is browned and a toothpick inserted in the center of the casserole comes out clean, 20–25 minutes longer.
Remove the foil and place the casserole on the top rack to continue cooking until a toothpick inserted in the center of the casserole comes out clean, 20–25 minutes longer.
Recipe Tips
1. Mexican chorizo is a raw pork sausage that needs to be cooked before serving, unlike Spanish-style chorizo that is dried and cured.
2. If you aren’t a morning person, this casserole can be prepared the night before and baked the next morning.
