Hominy & Sausage Bake

This is the kind of throw-it-all-in-a-dish meal that Tex-Mex cooking does best. Chorizo, canned hominy, beaten eggs, and a heap of cheddar go into a baking dish and come out as a savory, custardy bake with smoky heat running through every bite.

The chorizo is the flavor engine here. Cook and drain it well before mixing, because excess grease will make the casserole oily instead of set. The eggs bind everything together like a frittata, so you’re looking for the center to be firm but still slightly jiggly when you pull it from the oven. That five-minute rest lets it finish setting without drying out.

Green chilies add a mild, roasted pepper flavor without serious heat. If you want more punch, use hot chorizo or toss in a diced jalapeño.

Chef Tips

• Drain the canned hominy thoroughly and pat it dry so the casserole isn’t watery
• Let the cooked chorizo cool slightly before mixing with the eggs so you don’t scramble them
• The bake is done when a knife inserted in the center comes out clean
• Leftovers slice cleanly when cold and reheat well in a skillet

Variations

• Use breakfast pork sausage instead of chorizo for a milder, Southern-style version
• Stir in a can of black beans for extra protein and fiber
• Top with salsa, sour cream, and sliced avocado for a complete plate