Ingredients
-
1
-
9
-
2 1/2
-
1
-
1
-
28
-
2
-
16
-
-
-
-
-
-
-
Directions
Southwest Breakfast Casserole, I found this in a Taste of Home magazine We love anything Mexican so I was happy to find this recipe for breakfast , We enjoyed this south-of-the-boarder twist of a traditional breakfast casserole It had great flavor and the corn and beans were a nice addition The pork chorizo used was finely ground and did not separate into crumply bits as it cooked as other sausages do, rather into a paste It lent tremendous flavor to the dish yet did not give the mouth feel of meat My husband said he could taste but not feel the sausage I’ll try again with a different brand Thanks Tammarie, , I found this in a Taste of Home magazine We love anything Mexican so I was happy to find this recipe for breakfast
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Steps
|
1
Done
|
Crumble Chorizo Into a Large Skillet; Cook Over Medium Heat For 6-8 Minutes or Until Fully Cooked - Drain. |
|
2
Done
|
in a Large Bowl, Whisk the Eggs, Milk, Mustard and Cayenne. Stir in the Potatoes, Cheese, Salsa and Cooked Chorizo. |
|
3
Done
|
Transfer to a Greased 9 X 13 Inch Baking Dish. Cover and Refrigerate Overnight. |
|
4
Done
|
Remove from the Refrigerator 30 Minutes Before Baking. |
|
5
Done
|
Bake, Uncovered at 350 For 55-65 Minutes or Until a Knife Inserted Near Center Comes Out Clean. |
|
6
Done
|
Let Stand 10 Minutes Before Cutting. |
