Chorizo, Egg, and Cheese Breakfast Casserole
Bubba Durand

1/4 cup salsa - any kind
9 yellow corn tortillas, cut in half
6 slices white bread, crusts removed
9 oz package pork chorizo (I use Cacique brand)
1 cup chopped onions
4 oz can whole, fire roasted green chiles, drained, patted dry, chopped
8 eggs
1 1/2 cup whole milk
3/4 t salt
1/2 t freshly ground black pepper
1/2 t ground cumin
2 cups shredded cheddar cheese
2 cups shredded chihuahua (or monterey jack) cheese

Cook chorizo and drain grease.
Return chorizo to the pan along with the onions and green chiles.
Cook until the onions have softened.

Mix eggs, milk, salt, and pepper in a large bowl until well blended.

Spray a 9x13 casserole dish with non-stick spray.
Spread the salsa on the bottom.
Lay in 9 tortilla halves to cover the bottom
Top with half of the chorizo mixture.
Top with 1 cup of chihuahua cheese.
Cover that with the slices of bread, trimming to fit if necessary.
Top with the other half of the chorizo mixture.
Top with 1 cup cheddar cheese.
Pour in 3/4 of the egg mixture.
Top with remaining tortilla halves.
Pour the remaining egg mixture over the tortillas.
Press the tortillas down so that they get thoroughly soaked in egg mixture.
Top with remaining cheeses.
Cover the casserole with foil.

-- Can be made ahead to this point and refrigerated --

Heat oven to 350.
Bake, covered, for 45 minutes if freshly made or 1 hour if refrigerated.
Remove foil and bake for another 10 - 15 minutes.

The Johnson Family Cookbook