Breakfast
Tex Mex Breakfast Casserole
Golden potatoes and savory chorizo mingle with green chiles and scallions beneath a blanket of fluffy eggs and melted Colby Monterey Jack. Each bite delivers smoky spice, creamy avocado, and bright salsa that wakes up the morning.
- Total
- 1 hr 22 min
- Prep
- 20 min
- Cook
- 1 hr 2 min
- Serves
- 10
Nutrition per Serving
- Calories
- 248
- Protein
- 16g
- Carbs
- 12g
- Fat
- 16g
- Fiber
- 2g
- Sugar
- 3g
- Sodium
- 561mg
Ingredients
- 14 1/2 oz can diced potatoes (or 1 3/4 cups diced cooked potatoes)
- 2 links cooked chorizo sausage (diced (3 1/2 ounces) I used Goya)
- 2 can (4.5 ounces chopped green chiles, undrained)
- 2 cup shredded Colby-Monterey Jack cheese
- 12 large eggs
- 1/2 cup chopped scallions
- 1/2 tsp seasoned salt such as Adobo
- 1 jalapeno (sliced thin)
- 4 oz 1 small haas avocado, sliced
- 1 cup chunky mild salsa
Instructions
- Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
- Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
- In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
- Cover with lid and refrigerate overnight, if preparing the night before.
- When ready to bake, remove from the refrigerator and let it come to room temperature.
- Pre-heat the oven to 325°F.
- Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
- Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
- Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.