TexMex Breakfast Casserole

Ingredients:

• 20 corn tortillas cut into 4 pieces each

• 10 eggs

• 2 1/4 cups milk

• 1 tsp salt

• 1/2 tsp pepper

• 1 tsp oregano

• 1 tsp onion powder

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp cumin

• 1 lb chorizo, cooked

• 1 jar salsa

• 2 cups shredded cheese, cheddar or Mexican

• Avocado slices for topping

• Cilantro, chopped for topping

• Red onion, chopped for topping

Preparation:

1. Preheat oven to 350 degrees.

2. Spray or butter a 9 x 13 pan and place a layer of corn tortillas in the bottom of the pan.

3. Sprinkle 1/4 of the chorizo over the tortillas and add some salsa and cheese.

4. Repeat 4 more times and top with remaining corn tortillas.

5. In a large bowl, combine eggs, milk and seasonings. Whisk thoroughly.

6. Pour egg mixture over the top. Slightly shake pan back and forth to insure the egg mixture covers everything.

7. Top with remaining cheese.

8. Place into oven for 30 mins and up to an hour until middle comes out clean and casserole is solid (no jiggle in the middle) *Check in 10 min increments after your 30 mins. Depends on how hot your oven gets etc.

9. Remove from oven and top with cilantro, avocado and red onion.

10. Enjoy!

Tips:

• If you don’t have corn tortillas, you can use flour or even tortilla chips.

• Serve with extra salsa on the side.

• You can always add a few veggies to this. Cooked zucchini, peppers etc. You can even add some bacon or sausage. Shredded chicken is another good option as well.