Tex-Mex Breakfast Casserole

Step 1

Preheat the oven to 350°F. Wash the bell pepper & remove the seeds. Dice into 1/2 inch pieces.

Step 2

Rinse & thinly slice the green onion.

Step 3

Heat a pan over medium-high heat. Remove the casing from the chorizo or use ground pork/chorizo. Add the meat to the pan & cook 4-5 min, breaking it up with a spatula as it cooks.

Step 4

Stir in frozen, diced potatoes for 1-2 min. Add in chopped bell peppers & stir again. Mix in taco seasoning if you have (cumin, onion powder & chili powder work great too!) Stir & cook 5 more min.

Step 5

In a bowl, crack & beat the eggs. Season with salt & pepper. Mix it well.

Step 6

Grease a baking dish with cooking spray, olive oil or butter. Add the mixed veggies & ground meat in an even layer. Pour over the eggs & top with shredded cheese. Bake in the oven at 350°F for 25-30 min, until the eggs are fully set.

Step 7

Serve hot with dollops of sour cream & salsa. Garnish with freshly sliced green onion. Enjoy!