This Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!
Yield: 10 servings
5 from 8 votes

Tex Mex Breakfast Casserole

Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Course: Breakfast, Brunch
Cuisine: American
This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!

Ingredients

  • 14.5 ounce can diced potatoes (or 1 3/4 cups diced cooked potatoes)
  • 2 links cooked chorizo sausage (diced (3 1/2 ounces) I used Goya)
  • 2 cans (4.5 ounces chopped green chiles, undrained)
  • 2 cups shredded Colby-Monterey Jack cheese
  • 12 large eggs
  • 1/2 cup chopped scallions
  • 1/2 teaspoon seasoned salt such as Adobo
  • 1 jalapeno (sliced thin)
  • 4 ounces 1 small haas avocado, sliced
  • 1 cup chunky mild salsa

Instructions

  • Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
  • Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
  • In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
  • Cover with lid and refrigerate overnight, if preparing the night before.
  • When ready to bake, remove from the refrigerator and let it come to room temperature.
  • Pre-heat the oven to 325°F.
  • Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
  • Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
  • Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.

Nutrition

Serving: 1square, Calories: 248kcal, Carbohydrates: 12g, Protein: 15.5g, Fat: 15.5g, Saturated Fat: 7.5g, Cholesterol: 246.5mg, Sodium: 561mg, Fiber: 2g, Sugar: 3g
Freestyle Points: 6
Points +: 6