Mexican Breakfast Casserole #SundaySupper - Food That Travels Well
TIME 45 MINUTES SERVES 6-8
INGREDIENTS
4 medium size russet potatoes (or 1, 1 pound bag frozen, shredded potatoes)
10 large, free range, Organic eggs
10 ounces chorizo or spicy sausage
2 cups Jack cheese (or Mexican style cheese)
1 cup of your favorite salsa
1 tablespoon butter to grease casserole dish
sliced green onion and cilantro to garnish
Preheat your oven to 400F
In a medium size pan, cook sausage until browned. Meanwhile, in a large bowl, whisk the eggs. Add salsa and stir to combined. Grease a casserole dish with the butter. Add the frozen potatoes and then pour the egg mixture over the top evenly. Top with the shredded cheese.
Bake uncovered at 400F for 35-40 minutes. The top should be golden brown. Let cool a bit then serve with chopped green onion and cilantro on top. If serving for dinner I like to add sliced radish and lettuce.
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