Southwest Breakfast Casserole

Name: Southwest Breakfast Casserole
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 1 casserole, 12 serving(s)
Ingredients: 1 lb chorizo sausage, uncooked; 9 eggs; 2 1/2 cups 2% milk; 1 tablespoon ground mustard; 1 teaspoon cayenne pepper; 28 ounces o'brien frozen potatoes; 2 cups monterey jack cheese, shredded; 16 ounces corn and black bean salsa

Submitted by 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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Ready In:: 1hr 20mins
Ingredients:: 8
Yields:: 1 casserole
Serves:: 12

ingredients

1 lb chorizo sausage, uncooked
9 eggs
2 ¹⁄₂ cups 2% milk
1 tablespoon ground mustard
1 teaspoon cayenne pepper
28 ounces o'brien frozen potatoes
2 cups monterey jack cheese, shredded
16 ounces corn and black bean salsa

directions

Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked - drain.
In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo.
Transfer to a greased 9 x 13 inch baking dish. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking.
Bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean.
Let stand 10 minutes before cutting.

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Reviews

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 I 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,

Acerast