Cullen's
Mexican Breakfast
4 to 6 corn tortillas, torn into bite-size pieces
1 box (5.25 oz) Au Gratin potatoes with zesty cheese sauce mix
1 cup chopped onion (1 medium)
3 jalapeno pepper,
1 pound chorizo, cooked with fat drained
6 large eggs, slightly beaten
Heat oven to 425 degrees. Spray a 9 x 13-inch baking dish with non-stick cooking
spray. Arrange tortilla pieces on pan base; set aside. Combine 2 1/4 cups
boiling water, cheese sauce mix, potato slices onion, jalapeno pepper and cooked
chorizo. Add eggs and stir thoroughly. Pour potato-egg mixture over tortilla
layer in baking dish and spread evenly. Loosely cover with foil and bake for 30
minutes. Remove foil and bake an additional 5 minutes. Let sit 10 minutes before
serving.
Serve with ;
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