Tex Mex Breakfast Casserole

Ingredients

• Olive oil

  Salad or cooking

  3 tsp or 14g

• Pork and beef chorizo

  3 oz or 85g

• Pam cooking spray

  Oil, original

  3 spray , about 1/3 second or 0.9g

• Potato

  Flesh and skin, raw

  2 cup, diced or 300g

• Pace diced green chilies

  Campbell soup company

  1 cup or 240g

• Mexican cheese

  Blend, reduced fat

  2 cup, shredded or 226g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Salt

  Table

  1 dash or 0.4g

• Jalapeno peppers

  Raw

  1 pepper or 14g

• Avocados

  Raw, All commercial varieties

  1 ½ cup, sliced or 219g

• Salsa

  Sauce, ready-to-serve

  1 ½ cup or 390g

Directions

1. Preheat the oven to 325°F.
2. Heat olive oil in a skillet over medium heat and cook the chorizo until fully cooked, about 5-7 minutes. Drain any excess fat.
3. Spray a 3-quart (9” x 13”) baking dish with cooking spray.
4. Place the potatoes in the baking dish. Top with chorizo, green chilies, and half of the cheese.
5. In a medium bowl, beat the eggs, scallions, and salt with a whisk until well blended. Pour over the potato mixture.
6. Bake uncovered for 55 to 60 minutes or until a knife inserted near the center comes out clean and potatoes are soft.
7. Remove from the oven, top with the remaining cheese and jalapeno slices.
8. Bake for 2 more minutes, until the cheese melts. Serve with salsa and avocado.