Easy Tex Mex Casserole for Breakfast
This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 14.5 ounce diced potatoes (or 1 3/4 cups diced cooked potatoes)
- 2 links cooked chorizo sausage (diced (3 1/2 ounces) I used Goya)
- 2 cans chopped green chiles (4.5 ounces, undrained)
- 2 cups shredded Colby-Monterey Jack cheese
- 12 large eggs
- 0.5 cup chopped scallions
- 0.5 teaspoon seasoned salt such as Adobo
- 1 jalapeno (sliced thin)
- 4 ounce avocado 1 small haas avocado, sliced
- 1 cup chunky mild salsa
Instructions
Preparation Steps
- 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.
Notes
Serve with salsa and avocado.