Chorizo Potato Casserole

Delicious Chorizo Potato Casserole makes the perfect brunch

Half Beef Chorizo
1/2 cup shredded Monterey jack/Cheddar cheese
6 peeled, cooked potatoes ( Easy tip: Fill water half way up in a microwave safe bowl, and add potatoes. Heat for 10 mins. or until softened)
3 mini sweet peppers (red, orange, yellow)
Dash of cumin, salt & pepper
12 eggs
3 tsp. half/half
green onions
cilantro

On medium heat, add half beef chorizo to pan, and cook for 3-5 min.
Add diced peppers, diced green onions, diced cooked potatoes to the same pan and stir for 5-10 minutes. Add a dash of cumin, salt & pepper.
In a separate bowl crack 12 eggs in a bowl, add 3 tsp. of half/half, salt and pepper. Use a folk to whisk eggs until completely blended.
Pre-heat oven to 350 degrees.
In a 9×12 casserole dish, gently butter all edges, add the chorizo mixture and spread along the bottom of the dish.
Pour egg mixture over the casserole dish.
Add shredded cheese on top
Sprinkle a handful of cilantro on top
Bake for 30-35 minutes or until fully cooked. (Use a fork to polk the center of the casserole. The fork should come out completely clean if fully cooked.)

Pairs nicely with blackberry french toast & fruit parfait.

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