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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

      {}

      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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