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chorizo egg casserole

Spanish Chorizo Egg Casserole Is So Spicy Good

This Spanish-style chorizo egg casserole is my all-time favorite brunch recipe. It’s my Cuban take on a traditional sausage, egg, and hashbrown casserole, filled with chorizo, Manchego cheese, and paprika. It tastes just like a Spanish Omelet (aka Spanish Tortilla) without all the fuss. 

You mix all the ingredients the night before and refrigerate overnight. In the morning, just pop it in the oven. What comes out is very close to the chorizo omelets from my favorite Spanish bakery in Miami. 

Don’t get me wrong, Spanish Tortilla is a very simple dish, but it takes time and practice to get it right. This brunch casserole recipe delivers a similar taste with much less work. 

My Brunch Hero 

Can I just say how much I love egg casseroles? They make brunch so very easy and breezy! Especially if you’re the one putting it together in the morning. Who wants to get cooking before you’ve had your second cup of coffee? Not me 😛 

So this is where my tortilla egg casserole made with chorizo can save the day for you and those who live with you. You can get the work done the night before and then just pop it in the oven after you’ve poured your coffee. It all so civilized! 

Brunch casserole recipe

Easy And Hearty Brunch Casserole Recipe 

This chorizo egg casserole is easy to make and can feed eight as a main dish and even more if you have other brunch dishes on the menu. I’ve served it as the main dish with an heirloom tomato salad and sourdough bread on the side. Super simple and filling! 

With its bold Spanish flavors and hearty potato base, it stands out from a crowd. And I should know. I went through a season when I made egg casseroles just about every week for my church’s Sunday breakfast. So, I got the chance to try quite a few varieties. The egg and hashbrown breakfast casserole was the most popular.   

Chorizo Is The Star Ingredient

The key ingredient in this recipe is Spanish chorizo which is fully cured and flavored with smoked paprika. Cubans love chorizo and use it often in pastries, omelets, scrambled eggs, soups, stews and paella. It’s also really great sliced on pizza or on a charcuterie board. Spanish chorizo is most commonly sold in links, but there are a few brands that offer ground Spanish chorizo.

If you can’t find it ground, you can buy the links and chop it. Don’t replace Spanish chorizo with the Mexican version, as they are very different. Mexican chorizo is flavored with chili peppers and sold uncooked. To learn more about Spanish chorizo, check out this great article from Epicurious.

Getting It Ready The Night Before  

If you were making a Spanish Omelet, you would need to cut the potatoes, and slow cook them until they’re tender. And then there’s the flipping of the tortilla, which is honestly the most challenging part of making the omelet. 

With this brunch casserole recipe, you don’t need to peel or cut potatoes. Instead, you use frozen hashbrown potatoes. And the chorizo is already cooked, so you just need to saute it for a few minutes to render the fat. 

The hardest part is cutting and sauteing the onions and shredding the cheese (Manchego doesn’t come pre-shredded). If the cheese is a deal-breaker, you can use shredded Monterrey Jack instead. But I must say Manchego cheese is easy to shred compared to cheddar or mozzarella. 

Sausage egg and hashbrown casserole

‘Splaining The Spanish Omelet 

I started this post by saying that my chorizo egg casserole tastes like Spanish Omelet. I just want to make sure you have a clear picture of what I mean. Because calling a Spanish Tortilla an omelet just doesn’t do it justice. Omelets are made with 2-3 eggs, filled with some goodies, and then folded in half. They are usually made to order for one person, maybe two. 

The Spanish omelet is so much more than that. It can feed 6-8 people and is piled high with tender sliced potatoes and silky onions. It’s just such perfect breakfast food! And you can add mixings, like chorizo, or cheese, or spinach. 

This type of tortilla takes time to make. So, my chorizo egg casserole is a great shortcut, but I will have to make a Spanish Tortilla for you some time. Just not this morning because I’m coffee-deprived and I already have my chorizo egg casserole baking in the oven.  

Chorizo egg casserole

Looking for other great brunch recipes? Try my Smoked Salmon Avocado Toast and Cuban Deviled Eggs.

Download Brunch Menu Recipe Book

Make brunch even easier with this Brunch Menu e-book that includes an easy-to-make brunch menu, complete with a shopping list and all the recipes you need. Download the book and let’s get cooking!

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chorizo egg casserole

Chorizo Egg Casserole Is So Spicy Good

  • Author: Sandi Abbott
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 8
  • Category: Brunch
  • Method: Baking
  • Cuisine: Cuban

Description

This Spanish-style chorizo egg casserole will make you a brunch hero! I’m not kidding, this is absolutely the best egg casserole I’ve ever made. My take on a traditional sausage, egg, and hashbrown casserole uses chorizo, Manchego cheese and paprika. It tastes just like a Spanish Omelet (aka Spanish Tortilla) without all the fuss. 


Ingredients

12 eggs 

1 30 oz bag frozen shredded potatoes 

1 medium white onion, chopped 

1 cup half and half 

1 cup whole milk  

6oz Manchego cheese, shredded 

8 oz ground Spanish chorizo (see note)

1 teaspoon smoked paprika 

½ teaspoon salt 

½ teaspoon black pepper 

chopped parsley for garnish


Instructions

Prepping: Grease a 9×13 casserole dish and thaw the hashbrowns in a bowl while you get the other ingredients together. Chop the onions. Shred the cheese and set aside two cups.  

Cooking: Heat a sauté pan on medium heat and sauté the chorizo crumbles for 5 minutes over medium heat. Remove from the pan and drain on paper towels. Drain the leftover chorizo drippings from the pan, except for tablespoonLower the heat to low and add the onions to the pan and sauté until softened, about 5 minutes. Remove the onions from the pan and drain on paper towels.  

Eggs: Whisk the 12 eggs in a large bowl. Add the whole milk, half and half, salt, pepper and paprika and mix well. 

Potatoes: Break up any large clumps of potatoes. Add the chorizo, onions and two cups of the shredded Manchego cheese to the potatoes and mix until combinedTransfer the mixture to the greased 9×13 baking pan and pat down until you have an even surface. Ladle the egg mixture evenly over the potatoes. Top with the remaining Manchego cheese. Cover with aluminum foil and refrigerate for at least 2 hours or overnight.  

Bake: Bake in a preheated 350 oven for 1 ½ hours. Remove the foil for the last 10 minutes of baking time. Let the casserole rest for 10 minutesGarnish with parsley and serve.  


Notes

Serve with heirloom tomato salad and sourdough bread.  

This recipe calls for Spanish ground chorizo. If you can’t find it ground, buy the links and chop it. Don’t replace with Mexican chorizo as that has a different flavoring. 

You can serve this casserole hot or at room temperature (I even like it cold). You can store in the refrigerator up to a week. I do not recommend freezing leftovers as the texture of the potato can change once frozen. 

Nutrition

  • Serving Size: 8

Keywords: Chorizo egg casserole, Sausage and egg casserole without bread, Tortilla egg casserole, Sausage egg cheese casserole, Sausage egg hashbrown casserole, Sausage egg and hashbrown casserole, Brunch casserole recipe

beef and cheese empanadas

Easy Beef and Cheese Empanadas

These tasty little beef and cheese empanadas are so easy to make and a great way to savor leftover picadillo. Empanadas are a popular Cuban snack sold at Cuban bakeries and restaurants. You’ll also find them in just about any snack counter in Miami. I love to have these as tapas with a little wine or sangria, but they also work as a snack or light lunch. 

Empanadas Origin

Empanadas are originally from Spain, but you’ll find them in most Latin American cuisines. The term comes from the verb empanar, which means to coat or wrap with bread. 

While empanadas are from Spain, many cultures have a recipe for meat pie. It’s an early version of convenience food. I just love that they are so super easy to make and are a great appetizer, especially served with a little sriracha  aioli on the side. 

Cheesy Beef Picadillo Empanadas

Beef Picadillo Empanadas

My favorite stuffing is spicy ground beef (picadillo), but you can stuff these little hand pies with so many other yummies. The ones you’ll find most often at Cuban bakeries are filled with guava and cream cheese, picadillo, or chicken. This beef and cheese empanada recipe is stuffed with cheese and picadillo because that’s my daughter’s favorite combo. I used a Colby Jack cheese mix because it pairs so well with the spicy ground beef. 

You’ll need about one and a quarter cups of picadillo to make these empanadas. You can use my Authentic Cuban Picadillo recipe. Picadillo is a very popular Cuban dish made of spicy ground beef with olives and served with black beans and rice. It’s the ultimate Cuban comfort food! Make the picadillo for dinner and then use the leftovers to make these cheesy beef picadillo empanadas.   

Empanada Dough

Some people make their own empanada dough, but I’m not one of them. I usually buy the frozen empanada discs that are ready to go. So, I can make these empanadas on a whim, whenever I have some picadillo leftovers. One day when I grow up, I’ll make my own dough. 

cuban meat pie

You Can Fry or Bake Empanadas

I like to bake these beef and cheese empanadas because it’s so much easier than frying. But my daughter loves them fried (of course she would… especially when I’m the one frying them :P). But I must say the dough is definitely crunchier and tastier when you fry them. 

If you’re frying these, you need to make sure you have a good seal on the dough, so the stuffing doesn’t come out and the oil doesn’t seep into the picadillo filling. To do this, you just need to wet the edge of the dough with a little water and then use fork tines to seal the edges. 

If you’re baking the empanadas, add a little egg wash and paprika to the tops before baking. 

Let’s make some empanadas ya’ll!

When I make these, I think of my Abuela Melba. She used to make empanadas for me and my brother. Years later, after I was married, she would make a batch for me and my hubby and call me to come and pick them up. That was a great way to get me to stop by her house often! 

She would always ask me how I liked them and if they were better than my mom’s. That woman loved a little competition! As she got older, her cooking skills started to decline, and her empanadas were a little too greasy with the filling seeping out of the dough. I would still come and pick them up and tell her how good they were, because I knew it pleased her. 

Cooking for us was one of the ways she could communicate my hubby. She didn’t speak any English and Jay didn’t speak any Spanish at that time. So, the empanadas were her way of saying she liked “Jerry” (she could never get his name right!). 

Food is a connector and memory maker. It helps bridge the gap between languages, generations, and cultures. So, the next time you want to connect and love on your peeps, cook up a batch of your signature dish and share it with them.

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Cuban beef and cheese empanadas on a slate board

Cuban Beef Empanada Recipe

  • Author: Sandi Abbott
  • Prep Time: 25
  • Cook Time: 27
  • Total Time: 52 minutes
  • Yield: 10 1x
  • Category: appetizer
  • Method: baking
  • Cuisine: Cuban

Description

These super tasty, cheesy Cuban beef empanadas are very easy to make and can be fried or baked. They are a perfect way to use up Cuban picadillo leftovers!


Ingredients

Scale

1 1/4 cup Authentic Cuban Beef Picadillo

1 1/4 cup Shredded Colby Jack Cheese

1 package of frozen empanada discs (they come 10 to a pack and can be found in the freezer section)

1 egg (for brushing on the baked empanadas)

Paprika for garnish (for baked empanadas)

1 cup oil (if you’re frying)


Instructions

authentic picadillo recipe

Picadillo: Prepare Cuban Picadillo according to recipe found here. If you’re using leftovers, don’t reheat. We want to use the filling cold. If you made picadillo for this recipe, let it come to room temperature before filling. Otherwise, it will make the dough too soft and it could tear.  Take out the shredded cheese.

Dough: Thaw the frozen dough, it should take about 15 minutes. You can pull apart the discs once they begin to thaw to speed up the process, but be careful not to crack the dough. 

Prep: Flour your working surface so the dough doesn’t stick. Get a little bowl of water for sealing the dough. If you’re baking, preheat the oven to 350 degrees and beat the egg and set aside. 

beef and cheese empanada

Filling: Add two tablespoons of picadillo and two tablespoons of cheese to one empanada disc. Dip one finger into the water bowl and wet the edges of the dough.

how to seal beef empanada
Fold the dough and seal with fork tines. 

Baking: Brush the empanadas with the egg wash and sprinkle a little paprika on the tops. Bake for 27 minutes or until golden.

how to fry empanadas

Frying: pour oils into a shallow frying pan and heat to about 350 degrees on medium high. Carefully place each empanada into the oil and lower the heat to medium. Fry on each side for about 3 minutes. Take out with tongs and drain on paper towels. 


Notes

Cooking time is based on baking the empanadas. If you’re frying, you can shorten the time by about 10 minutes.

You can opt for making all-beef empanadas and leave out the cheese. If you do that, use 1/4 cup of picadillo filling. 

Serve with sriracha aioli. 

Keywords: beef and cheese empanada, beef picadillo empanadas, how to make empanadas, cheesy ground beef empanadas

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