Chili Rellano Breakfast Bake

By á-47

Ingredients

• 1/4 - 1/2 cup butter
• 2 - 7 oz. cans diced green chiles, drained
• 1/2 lb. chorizo sausage, browned and drained
• 1 - 8 oz. pkg. shredded cheddar cheese
• 1 - 8 oz. pkg. shredded Monterey Jack cheese
• 4 eggs
• 2 cups milk
• 1 cup biscuit mix
• 1 tea. chili powder
• 1/2-1 tea. pepper, to taste
• .
• SOUTHWEST HASHBROWNS - serves 4
• 1 - 2 lb. pkg. shredded hash brown potatoes
• 3 Tbsp. butter
• 2 tea. taco seasoning
• 1-2 tea. salt
• 1/4 - 1/2 tea. pepper

Preparation

Step 1

Preheat over to 350 degrees.

Melt the butter in a 9x13 glass baking dish. Layer the chiles over the butter. Sprinkler with the browned chorizo. Layer the shredded cheeses over the sausage.

In a separate bowl, mix together the eggs, milk, biscuit mix, chili powder and peppr. Pour over the other ingredients in the dish.

Bake at 350 degrees for 30-40 minutes or until golden brown.

HASHBROWNS: In a large skillet, melt the butter over medium heat. Add the potatoes. As the potatoes begin to brown, toss with the taco seasoning, salt and pepper. Serve when the potatoes are golden brown, about 10 minutes.