Tex Mex Breakfast Casserole
Ingredients
-
14.5
ounce
can diced potatoes
-
2
links
cooked chorizo sausage
-
2
cans
chopped green chiles
-
2
cups
shredded Colby-Monterey Jack cheese
-
12
large
eggs
-
½
cup
chopped scallions
-
½
teaspoon
seasoned salt
-
1
jalapeno
sliced thin
-
4
ounces
small haas avocado
-
1
cup
chunky mild salsa
Instructions
- Spray a baking dish with cooking spray.
- Layer the diced potatoes in the dish, then add chorizo, green chiles, and 1 cup of cheese.
- In a bowl, whisk together eggs, scallions, and seasoned salt, then pour over the potato mixture.
- Cover and refrigerate overnight if desired.
- Preheat the oven to 325°F.
- Bake uncovered for 55 to 60 minutes until a knife comes out clean.
- Top with remaining cheese and jalapeno slices, then bake for an additional 2 minutes.
- Cut into squares and serve with salsa and avocado.
Nutrition Facts (estimated)
Servings
10
Calories
248
Total fat
15.5g
Total carbohydrates
12g
Total protein
15.5g
Sodium
561mg
Cholesterol
246.5mg
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