Ingredients
12
12 servings
- •30 oz frozen hash brown
- •3 large eggs, lightly beaten
- •6 large eggs, soft-scrambled
- •1 teaspoon onion powder
- •1 tablespoon black pepper
- •1 teaspoon paprika
- •1 teaspoon garlic powder
- •1 tablespoon salt
- •nonstick cooking spray, for greasing
- •15 oz queso dip, 1 jar
- •11 oz pork chorizo
- •salsa, for serving
- •fresh cilantro, chopped, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine the hash browns, lightly beaten eggs, onion powder, pepper, paprika, garlic powder, and salt. Mix well.
- Grease a nonstick bundt pan with cooking spray.
- Add ⅔ of the hash brown mixture to the bundt pan and press evenly against the bottom and sides of the pan.
- Carefully pour the queso over the hash browns and spread evenly. Add the chorizo on top of the queso and spread out, then top with the soft-scrambled eggs. Add the remaining hash browns and spread evenly to cover the fillings.
- Place the bundt pan on a baking sheet and bake for 1 hour.
- Remove the bundt pan from the oven. Let sit for 10 minutes, then carefully invert onto a serving plate.
- Slice into wedges and serve.
- Enjoy!
Nutritional Facts
Per 12 servings
- Calories: 472
- Carbohydrate: 24g
- Fat: 33g
- Fiber: 2g
- Protein: 17g
- Sugar: 3g
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