Ingredients
- 1 pound ground chorizo
- 1 large pepper thinly sliced
- 1/2 cup onion diced
- 1 teaspoon ground cumin
- 1 1/3 cups salsa of choice
- 10 large eggs
- 1/2 cup milk of choice (I used unsweetened almond)
- 1/2 teaspoon salt
- 8 6-inch corn tortillas cut into quarters
- 2 cups Mexican cheese grated
- Avocado for garnish
- Cilantro for garnish
Instructions
- Preheat your oven to 350°F and heat a large skillet over medium-high heat. Cook the chorizo, breaking it up until it's about 3/4 of the way cooked. Drain the grease.
- Add in the pepper, onion, and cumin and cook until soft and the chorizo is golden brown, about 5 minutes or so.
- Stir in the salsa.
- In a large bowl, whisk the eggs, milk, and salt.
To assemble
- Place half of the tortilla quarters on the bottom of a greased 9x13-inch pan. Then, spread with half the chorizo mix, followed by pouring over half of the egg mixture. Sprinkle half the cheese, and repeat to add another layer.
- Cover with tinfoil and bake for 40-45 minutes, or until the eggs are set. At the end, if you notice the eggs aren't quite set, uncover and cook for an additional 10-15 minutes. Garnish with avocado and cilantro.
