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Tex Mex Breakfast Casserole
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 ¾ cups diced cooked potatoes)
  • 2 links cooked chorizo sausage, diced (3 ½ ounces) I used Goya
  • 2 cans (4.5 ounces) chopped green chiles, undrained
  • 2 cups shredded Colby-Monterey Jack cheese
  • 12 large eggs
  • ½ cup chopped scallions
  • ½ teaspoon seasoned salt such as Adobo
  • 1 jalapeno, sliced thin
  • 4 ounces (1 small haas) avocado, sliced
  • 1 cup chunky mild salsa
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