Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

I found this in a Taste of Home magazine. We love anything Mexican so I was happy to find this recipe for breakfast.

Ingredients Nutrition


  1. Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked - drain.
  2. In a large bowl, whisk the eggs, milk, mustard and cayenne. Stir in the potatoes, cheese, salsa and cooked chorizo.
  3. Transfer to a greased 9 x 13 inch baking dish. Cover and refrigerate overnight.
  4. Remove from the refrigerator 30 minutes before baking.
  5. Bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean.
  6. Let stand 10 minutes before cutting.

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