Wake Up! Breakfast Casserole
- Source
- Magazine/recipe card clipping
- Serves
- 12
- Prep
- 20 min
- Cook
- 55 min
PREP 20 min. + chilling. BAKE 55 min. + standing.
Ingredients
- 1 lb. uncooked chorizo
- 9 eggs
- 2-1/2 cups 2% milk
- 1 Tbsp. ground mustard
- 1 tsp. cayenne pepper
- 1 pkg. (28 oz.) frozen O’Brien potatoes
- 2 cups (8 oz.) shredded Monterey Jack cheese
- 1 jar (16 oz.) black bean and corn salsa
Steps
- 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, cooked chorizo, salsa and salt to taste.
- Transfer to a greased 13-in. x 9-in. 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 the center comes out clean. Let stand 10 minutes before cutting.
Notes
Card was scanned upside down/rotated; transcription reconstructed from mirrored text — verify against original if available.