Mexican Breakfast Casserole

1. 1

   Preheat oven to 425F and spray a 9 x 13 baking pan with cooking spray.

2. 2

   Arrange tortilla pieces evenly in the bottom of the pan; set aside.

3. 3

   Add the boiling water to the cheese sauce in the au gratin mix; mix well.

4. 4

   Add potato slices, onion, jalapeno pepper and cooked chorizo to the liquid.

5. 5

   Add eggs and stir thoroughly.

6. 6

   Pour over the tortilla pieces and spread evenly.

7. 7

   Loosely cover with foil and bake for 30 minutes.

8. 8

   Remove foil and bake an additional five minutes.

9. 9

   Remove from oven and let sit for ten minutes before serving.

10. 10

    Serve with salsa or pico de gallo.

* Per serving · 4 servings · Values may vary.

No additional tips available.