Southwest Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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We love anything Mexican so I was happy to find this recipe for breakfast. Ingredients:
1 lb chorizo sausage, uncooked |
9 eggs |
2 1/2 cups 2% milk |
1 tablespoon ground mustard |
1 teaspoon cayenne pepper |
28 ounces o'brien frozen potatoes |
2 cups monterey jack cheese, shredded |
16 ounces corn and black bean salsa |
Directions:
1. Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked - drain.
2. In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo.
3. Transfer to a greased 9 x 13 inch baking dish. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking.
5. Bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean.
6. Let stand 10 minutes before cutting.
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