Directions:
- 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 9 x 13 inch baking dish. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking.
- Bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean.
- Let stand 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.67 Kcal (1862 kJ) | ||
| Calories from fat | 225.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.05g | 39% | |
|---|---|---|---|
| Cholesterol | 194.28mg | 65% | |
| Sodium | 541.69mg | 23% | |
| Potassium | 605.51mg | 13% | |
| Total Carbs | 31.66g | 11% | |
| Sugars | 6.29g | 25% | |
| Dietary Fiber | 4.86g | 19% | |
| Protein | 24.09g | 48% | |
| Vitamin C | 15.2mg | 25% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.1mg | 12% | |
| Calcium | 473.2mg | 47% | |
| Amount Per 100 g | |||
| Calories | 138.98 Kcal (582 kJ) | ||
| Calories from fat | 70.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 39% | |
|---|---|---|---|
| Cholesterol | 60.72mg | 65% | |
| Sodium | 169.31mg | 23% | |
| Potassium | 189.26mg | 13% | |
| Total Carbs | 9.9g | 11% | |
| Sugars | 1.97g | 25% | |
| Dietary Fiber | 1.52g | 19% | |
| Protein | 7.53g | 48% | |
| Vitamin C | 4.8mg | 25% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.7mg | 12% | |
| Calcium | 147.9mg | 47% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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