Tex Mex Breakfast Casserole

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pork and beef chorizo

  2 link or 120g

• Pam cooking spray

  Oil, original

  4 spray , about 1/3 second or 1g

• Canned potatoes

  Drained solids

  2 cup or 360g

• Pace diced green chilies

  Campbell soup company

  1 cup or 240g

• Monterey cheese

  Includes Pepper Jack

  2 cup, shredded or 226g

• Egg

  Whole, fresh eggs

  12 extra large or 672g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Salt

  Table

  ½ tsp or 3g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

Directions

1. Preheat the oven to 325°F.
2. Heat olive oil in a skillet over medium heat and cook the chorizo until fully cooked, about 5-7 minutes, then drain excess fat.
3. Spray a 3-quart (9” x 13”) baking dish with cooking spray.
4. Place the potatoes in the baking dish. Top with chorizo, green chilies, and half of the cheese.
5. In a medium bowl, beat the eggs, scallions, and salt with a whisk until well blended. Pour over the potato mixture.
6. Bake uncovered for 55 to 60 minutes or until a knife inserted near the center comes out clean.
7. Remove from the oven, top with the remaining cheese and jalapeno slices.
8. Bake for 2 more minutes, until the cheese melts. Serve with salsa and avocado.

Similar Foods

• Mexican Breakfast Casserole
• Mexican Casserole
• Tex-Mex Chicken Chopped Salad
• Mexican Skillet Casserole
• Refried Bean Mexican Casserole
• Tex-Mex Chicken Spaghetti Squash Bake