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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A simple, one dish breakfast entree. 100% gluten free. Ingredients:
6 eggs |
2 cups shredded cheddar cheese or 2 cups mexican blend cheese |
1/2 cup ricotta cheese |
1/2 lb chopped green chili |
3 -4 baby red potatoes, diced |
1/2 cup chorizo sausage, browned |
1/2 small onion, diced |
1/2 cup white mushroom, diced |
1/4 cup butter, melted |
1/4 cup cornstarch |
1 teaspoon baking powder |
1/2 teaspoon kosher salt |
fresh ground pepper |
3 tablespoons minced cilantro, as a garnish |
Directions:
1. Preheat oven to 350 degrees.
2. Lightly oil a 10 inch pie plate.
3. Beat eggs in a large mixing bowl.
4. Stir in the shredded cheese, ricotta, chorizo, green chile, potatoes, onion, mushrooms, butter, baking powder, corn starch, salt and pepper.
5. Pour into baking dish and bake for 45 minutes or until eggs are set.
6. Let cool for 10 minutes.
7. Serve in wedges, like a pie. Garnish with salsa, sour cream and cilantro.
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