Breakfast (Wake Up! Casserole)

By chefbobby

Ingredients

• 1 pound uncooked chorizo
• 9 eggs
• 2-1/2 cups 2% milk
• 1 tablespoon ground mustard
• 1 teaspoon cayenne pepper
• 1 package (28 ounces) frozen O'Brien potatoes
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 jar (16 ounces) black bean and corn salsa

Preparation

Step 1

1) Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain.

2) In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight.

3) Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.