The best part, there’s no pre-cooking! I used canned potatoes, although frozen would work, (of course, you can cook the potatoes if you prefer) and leftovers can be reheated throughout the week.
I am excited to partner with Pyrex to share this easy holiday morning breakfast dish, filled with everything I love with my eggs – potatoes, chorizo, green chilies, salsa, avocado and cheese (jalapeños are optional, but so good if you like a little heat). I already owned and love this Pyrex 8-piece glass mixing bowl set, but this Pyrex® Easy Grab Bake ‘N Store 8-pc Set has been on my wish list ever since my aunt got it. They’re not just pretty when serving, but also so convenient for make-ahead casseroles or potluck dishes thanks to their lids. I’ve used the large pieces for baking pasta and casserole dishes. The small bowls are great for dips, cut up vegetables and leftovers.
Tips and Variations:
Save time on holiday mornings by prepping the night before and simply bake or reheat in the morning. To make this vegetarian, simply omit the chorizo or use soy chorizo. You can swap the chorizo for turkey kielbasa or turkey sausage. To make this low-carb, swap the potatoes for more vegetables, such as peppers, tomatoes or mushrooms. You can swap the cheese for cheddar or mozzarella. If you want to bring this already cooked to a potluck, just bake it, cover it and reheat it. You can put the diced avocado and the salsa in the containers with fitted lids that come with the set. Learn more about Pyrex at pyrexhome.com
More Breakfast Casserole Recipes:
Sausage Cheese and Veggie Bake Veggie Ham and Cheese Bake Spinach Artichoke and Feta Breakfast Bake Breakfast Sausage and Mushroom Strata Loaded Baked Omelet Muffins
Disclosure: This post is sponsored by Pyrex. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
