Mexican Breakfast Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Found on the back of the Au Gratin Potatoes box. Ingredients:
4 -6 corn tortillas, torn into bite sized pieces |
1 (5 1/4 ounce) box au gratin potato mix |
2 1/4 cups boiling water |
1 cup onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 lb chorizo sausage or 1 lb other sausage, cooked and fat drained |
6 large eggs, slightly beaten |
Directions:
1. Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
2. Arrange tortilla pieces evenly in the bottom of the pan; set aside.
3. Add the boiling water to the cheese sauce in the au gratin mix; mix well.
4. Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
5. Add eggs and stir thoroughly.
6. Pour over the tortilla pieces and spread evenly.
7. Loosely cover with foil and bake for 30 minutes.
8. Remove foil and bake an additional five minutes.
9. Remove from oven and let sit for ten minutes before serving.
10. Serve with salsa or pico de gallo.
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