Serve this Mexican-style chorizo breakfastcasserole for breakfast, brunch or dinner…anytime you choose,this dish is sure to satisfy.
8 ounces raw chorizo sausage, casingsremoved
1 small onion, diced
1 large poblano pepper, diced
2 jalapeño chiles, seeded and minced*
1 medium tomato, diced
1/2 teaspoon each, salt and pepper
4 onion rolls, torn into small pieces
6 large eggs, beaten
1 3/4 cups milk
2 cups (8 ounces) Wisconsin Sharp Cheddar Cheese, shredded
1 cup (about 6 ounces) Wisconsin Queso Blanco Cheese, shreddedor crumbled
Makes 6 to 8 servings.
*Add additional jalapeños for aspicier version.
Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.
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