Chorizo/Potato Breakfast Casserole

By á-47

can be cut in half.
9th egg = slightly beat, measure # of tbsps. and use half that amount.

Ingredients

• 1 lb. uncooked chorizo
• 9 eggs
• 2 1/2 cups 2% milk
• 1 Tbsp ground mustard
• 1 tea. cayenne
• 1 pkg (28 oz) frozen O'Brien potatoes
• 2 cups (8 oz) shredded Monterey Jack cheese
• 1 jar (16 oz.) black bean and corn salsa

Preparation

Step 1

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

In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo. Transfer to a greased 9x13 baking dish. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees, for 55-65 minutes or until a knife inserted near center comes out clean.

Let stand 10 minutes before cutting.

12 servings