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Salsa Senorita's Spicy Egg Casserole Recipe

Salsa Senorita's Spicy Egg Casserole

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{}{}{}{} 6 slices of bread (any variety)

{}{}{}{} 2 cups of milk

{}{}{}{} 1 lb. of chorizo (browned and drained)

{}{}{}{} 6 eggs

{}{}{}{} 1 cup Salsa Senorita (any variety)

{}{}{}{} 1/2 cup chopped green peppers

{}{}{}{} 8 oz. Monterrey Jack cheese (shredded)

{}{}{}{} 1 tablespoon of dry mustard

{}{}{}{} 1 teaspoon of salt

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Grease a casserole pan and lay bread down.{} In a large mixing bowl combine:{} milk, eggs, green peppers, Salsa Senorita, mustard and salt.{} Mix well and pour mixture over the bread.{} Next, layer chorizo and sprinkle with shredded cheese.{} Prepare the night before and let it sit in the refrigerator so the bread can soak in the egg mixture.{} Bake at 350 degrees for 45 minutes.

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