Ingredients
-
14.5
-
2
-
2
-
2
-
12
-
1/2
-
1/2
-
1
-
4
-
1
-
-
-
-
-
Directions
,
,Save time on holiday mornings by prepping the night before and simply bake or reheat in the morning.,To make this vegetarian, simply omit the chorizo or use soy chorizo.,You can swap the chorizo for turkey kielbasa or turkey sausage.,To make this low-carb, swap the potatoes for more vegetables, such as peppers, tomatoes or mushrooms.,You can swap the cheese for cheddar or mozzarella.,If you want to bring this already cooked to a potluck, just bake it, cover it and reheat it. You can put the diced avocado and the salsa in the containers with fitted lids that come with the set. Learn more about Pyrex at pyrexhome.com,Sausage Cheese and Veggie Bake,Veggie Ham and Cheese Bake,Spinach Artichoke and Feta Breakfast Bake,Breakfast Sausage and Mushroom Strata,Loaded Baked Omelet Muffins
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Steps
|
1
Done
|
Place the Potatoes in the Baking Dish Top With Chorizo, Green Chiles and 1 Cup of the Cheese |
|
2
Done
|
in Medium Bowl, Beat Eggs, Scallions and Seasoning Salt With a Whisk Until Well Blended. Pour Over Potato Mixture. |
|
3
Done
|
Cover With Lid and Refrigerate Overnight, If Preparing the Night Before. |
|
4
Done
|
When Ready to Bake, Remove from the Refrigerator and Let It Come to Room Temperature. |
|
5
Done
|
Pre-Heat the Oven to 325f. |
|
6
Done
|
Bake Uncovered 55 to 60 Minutes or Until Knife Inserted Near Center Comes Out Clean. |
|
7
Done
|
Remove from the Oven, Top With the Remaining 1 Cup of Cheese and Jalapeno Slices. |
|
8
Done
|
Bake 2 More Minutes, Until the Cheese Melts. to Serve, Cut Into 10 Squares and Serve With Salsa and Avocado. |
