Tex Mex Breakfast Casserole
This straightforward Tex Mex breakfast casserole features all the elements for a mouthwatering morning meal – hearty potatoes, savory chorizo, zesty green chilies, and gooey cheese. Finished off with a dollop of salsa and slices of creamy avocado, it’s an ideal dish for serving a group!
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Ingredients
- 14.5 ounce can diced potatoes
- 12 large eggs
- 1/2 cup chopped scallions
- 1/2 teaspoon seasoned salt such as Adobo
- 1 jalapeno
- 4 ounces 1 small haas avocado, sliced
- 1 cup chunky mild salsa
- 2 cups shredded Colby-Monterey Jack cheese
- 2 links cooked chorizo sausage
- 2 cans
Instructions
- 1
Lightly coat a 3-quart (9” x 13”) rectangular glass Pyrex baking dish with non-stick cooking spray.
- 2
Arrange the potatoes in the bottom of the baking dish. Layer on the chorizo, followed by the green chiles, and sprinkle 1 cup of cheese on top.
- 3
In a medium bowl, whisk together the eggs, scallions, and seasoning salt until thoroughly mixed. Pour this egg mixture over the potato layer.
- 4
If you are preparing this ahead of time, cover the dish with a lid and place it in the refrigerator overnight.
- 5
When you are ready to bake, take the dish out of the refrigerator and allow it to sit at room temperature.
- 6
Preheat your oven to 325°F.
- 7
Bake the casserole uncovered for 55 to 60 minutes, or until a knife inserted into the center comes out clean.
- 8
Once baked, take it out of the oven and sprinkle the remaining 1 cup of cheese and jalapeño slices on top.
- 9
Return to the oven for an additional 2 minutes, or until the cheese has melted. To serve, slice into 10 squares and enjoy alongside salsa and avocado.