Overnight Mexican Egg Casserole - Serves 8-12 (from Phil)

Overnight Mexican Egg Casserole - Serves 8-12 

Served by Phil Bauer 2025

Adapted from This Is How I Cook by Abbe Odenwaller (PBS)

INGREDIENTS

• 4 c frozen, shredded hash browns, or O'Brien cubes (large bag will work, though you won't use them all
• 3-4 c shredded cheese (originally calls for combo of cheddar and pepper jack)  
• 2-4 oz cans diced green chilies, drained
• 1 c diced onions, cooked with chorizo
• 1/2 lb to 1 lb chorizo or sausage of choice, cooked with onions above, and drained
• 8 eggs
• 1 c half & half, or milk
• 1/4 c heavy cream
• 1/2 to 3/4 c sour cream or plain yogurt
• 3/4 tsp garlic powder
• 1 Tbsp Lawry's seasoning salt (or make your own)

EQUIPMENT

• Large frying pan or skillet
• Oven
• 9x13 Baking or Casserole dish

DIRECTIONS

1. Butter or spray casserole dish with oil
2. Layer 1.5" of frozen potatoes in the dish 
3. Sprinkle with half of the shredded/grated cheese
4. Spread green chilies on top
5. Place cooked chorizo onion mixture on top of the chilies
6. Sprinkle remaining cheese on top of that
7. In a separate bowl, beat eggs, dairy, and seasoning until whisked well. Pour over the casserole. If the layers are not covered with liquid, you can pour more milk or cream on top.
8. Cover with wrap and place in fridge overnight
9. NEXT MORNING: Remove dish from fridge. Then pre-heat oven to 375F.
10. Bake the dish 50-60 minutes until golden. Remove and let sit for 5 minutes
11. Serve with salsa, sour cream, or green or red chile.