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Mexican Breakfast Casserole

Contributed By: Sylvia, TX | See all of Sylvia's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
  6 servings
Easy to make casserole. Perfect for breakfast brunches and pot lucks. Everyone will enjoy!
1 store bought Potato Gratin box
1/2 lb mexican chorizo
3 tbs Canola Oil
3 corn tortillas
1/2 cup of Mexican Salsa (store bought, strength is to your taste, I prefer the mild)
6 eggs (scrambled)
1 cup of Cheddar Cheese
Preheat oven 375. Grease a 9 x 13 pan.

Cook the chorizo until done, drain the grease using a paper towel. Set aside to cool.

Break the tortillas in pieces, heat the oil and brown the tortillas until crispy and golden brown. Drain the excess oil on a paper towel.

Mix the potato gratin package mix as specified, add the scramble eggs, half of the cheese, the chorizo and half of the salsa, mix well. In a greased pan, place the potato and tortilla chips, pour the mixture over it. Shake gently to ensure all the potato and corn chips are saturated with the mixture. Bake cover for 35 minute. After the 35 minutes check the eggs are cooked, and spread the remaining cheesse over the caserole. Cook uncover for another 5-10 minutes or until the cheese is melted and slightly brown. Serve hot or at room tempeture, poor remaining salsa over each served portion.

Date Added: 03/01/2010
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