Wake-Up Breakfast Casserole |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 12 |
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Ingredients:
1 jar(s) 16 0z black bean and corn salsa |
1 package(s) 28 0z frozen o'brien potatoes |
2 cup(s) 8 0z shredded monterey jack cheese |
1 teaspoon(s) cayenne pepper |
9 eggs |
1 tablespoon(s) ground mustard |
2 1/2 cup(s) milk |
1 pound(s) uncooked chorizo |
Directions:
1. Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes until fully cooked. Drain.
2. In large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo. Transfer to a greased 13 x 9 baking dish. Cover and refrigerate overnight.
3. Remove from fridge 30 minutes before baking. Bake, uncovered at 350* for 55-65 minutes. Let stand 10 minutes before cutting.
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