Tex-Mex Breakfast Casserole

recipe

• 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!