Description
This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd! Perfect for
Yield: 10servings | Serving Size: 1square
Ingredients
14.5ouncecan diced potatoes, or 1 3/4 cups diced cooked potatoes
2links cooked chorizo sausage, diced (3 1/2 ounces) I used Goya
2cans, 4.5 ounces chopped green chiles, undrained
2cupsshredded Colby-Monterey Jack cheese
12large eggs
1/2cupchopped scallions
1/2teaspoonseasoned salt such as Adobo
1jalapeno, sliced thin
4ounces1 small haas avocado, sliced
1cupchunky mild salsa
Instructions
Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
- In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
Cover with lid and refrigerate overnight, if preparing the night before.
When ready to bake, remove from the refrigerator and let it come to room temperature.
- Pre-heat the oven to 325°F.
- Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
- Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.
Last Step:
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Nutrition
Serving: 1square, Calories: 248kcal, Carbohydrates: 12g, Protein: 15.5g, Fat: 15.5g, Saturated Fat: 7.5g, Cholesterol: 246.5mg, Sodium: 561mg, Fiber: 2g, Sugar: 3g
