Ingredients
14.5ozpotatoes
2linkschorizo sausage
4½ozgreen chileschopped, undrained
2cupsColby-Monterey Jack cheeseshredded
12eggslarge
½cupscallionschopped
½tspsalt
1jalapenosliced thin
4ozavocado
1cupsalsachunky mild
Preparation
Spray a 9 by 13-inch oblong glass Pyrex baking dish with cooking spray.
Place the potatoes in the baking dish. Top with chorizo, green chilies 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.
When ready to bake, remove from the refrigerator and let it come to room temperature.
Preheat the oven to 325 degrees 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.
