mexican breakfast casserole
Mexican Breakfast Casserole 6 ounces chorizo 1/2 onion, finely chopped 4 (4 ounce) cans whole mild green chiles, drained and seeded 8 large eggs, beaten 1/4 teaspoon salt 1/4 teasp...
Ingredients
- 6ouncechorizo
- 1/2onion, finely chopped
- 4(4 ounce) cans whole mild green chiles, drained and seeded
- 8large eggs, beaten
- 1/4teaspoonsalt
- 1/4teaspoonblack pepper
- 6ouncemexican farmers cheese (queso fresco), finely chopped
Directions
- 1
Mexican Breakfast Casserole 6 ounces chorizo 1/2 onion, finely chopped 4 (4 ounce) cans whole mild green chiles, drained and seeded 8 large
- 2
Spray an 8-inch square glass baking dish vegetable spray
- 3
Cook the chorizo in a skillet
- 4
When it is nearly done, add the onions and sauté until done
- 5
Slice the chiles through the sides, open them up and remove any seeds and membrane
- 6
Make a layer on the bottom of the dish with half of the chiles
- 7
Beat the eggs in a mixing bowl with the salt and pepper
- 8
Over the first layer of chiles, sprinkle half of the chorizo mixture, then cover with half of cheese