Ingredients Jump to Instructions ↓

  1. 1 pound uncooked chorizo

  2. 9 eggs

  3. 2-1/2 cups 2% milk

  4. 1 tablespoon ground mustard

  5. 1 teaspoon cayenne pepper

  6. 1 package (28 ounces) frozen O'Brien potatoes

  7. 2 cups (8 ounces) shredded Monterey Jack cheese

  8. 1 jar (16 ounces) black bean and corn salsa

Instructions Jump to Ingredients ↑

  1. Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked. Drain. In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo. Transfer to a greased 13-in. x 9-in. baking dish. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 55-65 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.


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