How To Make Tex Mex Breakfast Casserole
Similar to a customary Tex-Mex dish, this breakfast casserole explodes with flavor from the chilis used, the smokiness of the chorizo, and the salsa.
Serves:
Ingredients
- 14.5ozpotatoes
- 2linkschorizo sausage
- 4½ozgreen chileschopped, undrained
- 2cupsColby-Monterey Jack cheeseshredded
- 12eggslarge
- ½cupscallionschopped
- ½tspsalt
- 1jalapenosliced thin
- 4ozavocado
- 1cupsalsachunky mild
Instructions
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Spray a 9 by 13-inch oblong glass Pyrex baking dish with cooking spray.
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Place the potatoes in the baking dish. Top with chorizo, green chilies and 1 cup of the cheese.
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In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
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Cover with lid and refrigerate overnight.
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When ready to bake, remove from the refrigerator and let it come to room temperature.
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Preheat the oven to 325 degrees F.
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Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
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Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
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Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.
Nutrition
- Calories: 291.30kcal
- Fat: 19.28g
- Saturated Fat: 8.64g
- Trans Fat: 0.02g
- Monounsaturated Fat: 7.53g
- Polyunsaturated Fat: 1.91g
- Carbohydrates: 12.33g
- Fiber: 2.49g
- Sugar: 2.57g
- Protein: 17.65g
- Cholesterol: 226.01mg
- Sodium: 568.17mg
- Calcium: 246.96mg
- Potassium: 503.16mg
- Iron: 2.00mg
- Vitamin A: 152.65µg
- Vitamin C: 43.26mg
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