Mexican Breakfast Casserole

piątek, 14 lutego 2014

Mexican Breakfast Casserole

Time: 55 mins

Ingredients

  • 4 -6 corn tortillas, torn into bite sized pieces
  • 1 (5 1/4 ounce) box au gratin potato mix
  • 2 1/4 cups boiling water
  • 1 cup onion, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 1 lb chorizo sausage or 1 lb other sausage, cooked and fat drained
  • 6 large eggs, slightly beaten

Directions

  • 1 Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.
  • 2 Arrange tortilla pieces evenly in the bottom of the pan; set aside.
  • 3 Add the boiling water to the cheese sauce in the au gratin mix; mix well.
  • 4 Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.
  • 5 Add eggs and stir thoroughly.
  • 6 Pour over the tortilla pieces and spread evenly.
  • 7 Loosely cover with foil and bake for 30 minutes.
  • 8 Remove foil and bake an additional five minutes.
  • 9 Remove from oven and let sit for ten minutes before serving.
  • 10 Serve with salsa or pico de gallo.

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