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

• Cheddar cheese

  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. Lightly coat a 3-quart (9×13-inch) baking dish with cooking spray.
2. Heat the olive oil in a skillet over medium heat. Add the chorizo and cook, breaking it up, until fully cooked, 5–7 minutes; drain any excess fat.
3. Spread the diced potatoes evenly in the prepared dish. Top with the cooked chorizo, the green chilies (undrained), and half of the cheese.
4. In a bowl, whisk the eggs with the chopped scallions and a pinch of salt until well blended. Pour evenly over the potato mixture.
5. Bake uncovered until the center is set and the potatoes are tender, 55–60 minutes.
6. Top with the remaining cheese and the jalapeño slices and bake 2 minutes more, just until the cheese melts.
7. Let stand 5 minutes for easier slicing. Serve with salsa and avocado.