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Tex Mex Breakfast Casserole

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!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method

Ingredients
  

Main Ingredients
  • 14.5 ounce diced potatoes (or 1.75 cups diced cooked potatoes)
  • 2 links cooked chorizo sausage, diced (3.5 ounces) I used Goya
  • 2 cans chopped green chiles 4.5 ounces each, 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 ounces small Haas avocado sliced (approx 1 avocado)
  • 1 cup chunky mild salsa

Method
 

Preparation Steps
  1. Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
  2. Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
  3. In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
  4. Cover with lid and refrigerate overnight, if preparing the night before.
  5. When ready to bake, remove from the refrigerator and let it come to room temperature.
  6. Pre-heat the oven to 325°F.
  7. Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
  8. Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
  9. Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.