Ingredients

The following ingredients have 10 Servings
  • 1 pound chorizo sausage
  • 1/2 large onion (finely chopped)
  • 1/2 red bell pepper (finely chopped)
  • 5 cloves garlic (minced)
  • 8 ounces Pepper Jack cheese (shredded)
  • 8 ounces cheddar cheese (shredded)
  • 4 green onions (finely sliced)
  • 1/4 cup cilantro (finely chopped)
  • 2 jalapeno peppers (seeded, deveined, and finely chopped)
  • 12 large eggs
  • 3 cups half-and-half
  • 1/2 teaspoon hot sauce
  • 1/2 teaspoon ground black pepper
  • 9 corn tortillas (quartered)
  • Toppings: Pico de gallo, sour cream, and avocado or guacamole

Instruction

  • In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
  • In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.
  • Butter a 9"x13" baking dish.
  • Spread a third (1/3) of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon 1/3 of the chorizo mixture and 1/3 of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.
  • In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Pour egg mixture on top of tortilla layers.
  • Cover and refrigerate for at least 6 hours or overnight.
  • Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it's ready.
  • Let set for 10 minutes before serving. Serve with fresh pico de gallo, sour cream, and avocado.