This will be the star of your Easter brunch, we promise. Smoky chorizo with eggs, cheese and corn make this a sweet and salty favorite. We think this will easily become a classic recipe in your home.
What you’ll need:
- ½ lb of Mulay’s Chorizo
- 6 ounces of Cream Cheese, softened
- ½ cup of Cornmeal
- 3 tbsp Sugar
- 4 Eggs
- 1 12-15 ounce can of whole kernel Corn, drained
- 1 ½ cups of shredded Cheddar Cheese
- 6 Green Onions, sliced
- ½ Jalapeno Pepper, chopped
- 1 tsp Dried Oregano
- ½ tsp Salt
- ½ tsp Pepper
- A few dashes of Hot Sauce (optional)
Preheat your oven to 375°. In a skillet, cook the chorizo over medium heat until fully cooked. Meanwhile, beat together the cream cheese, cornmeal and sugar in a mixing bowl until smooth. Beat in the eggs, 1 at a time. Stir in the corn, 1 cup of the shredded cheddar cheese, green onions, jalapeno pepper, oregano, salt, pepper and hot sauce, if desired. Pour half of the egg mixture into a greased 8 cup casserole. Cover with ¾ of the chorizo. Pour remaining egg mixture over top and sprinkle with the remaining chorizo and shredded cheddar cheese. Bake for about 30 minutes or until light golden. Let cool for about 5 minutes, serve (4-6 people) and enjoy!