Mikes Tex-Mex Breakfast Casserole

Ingredients

• 1 pound Good Chorizo Remove from casing brown and crumble
• 8-10 Eggs Beaten
• 4 3 cups Yukon gold potatoes Shredded
• 1 8 oz can Mild diced green chiles
• 1/2 Cup Diced green onion
• 1/2 Cup Sliced mushrooms
• 1 sprig Fresh rosemary Remove from stem
• 1/2 teaspoon Dry mustard
• 1 Cup Half-and-half cream
• 1/2 Cup Mozzarella grated
• 1/2 Cup sharp Cheddar cheese Grated

Instructions

1. 1. Use good quality chorizo. Remove from casing and brown breaking up into crumbles with a wood spoon or spatula. About 10 mins on medium high heat. Drain onto a paper towel and set aside.
2. 2. Shred potatoes in a food processor or grate
3. 3. Clean and slice mushrooms and chop up green onion
4. 4. Take leaves off rosemary sprig
5. 5. Use a 9x13 casserole dish and coat with olive oil or cooking spray.
6. 6. Layer potatoes on the bottom of dish and season with salt and pepper.
7. 7. Put the browned chorizo on top of the potatoes.
8. 8. Put mushrooms, green onions, and chiles over the chorizo.
9. 9. Put mozzarella cheese over shrooms, onions …etc
10. 10. Beat eggs half and half, dry mustard together and add over the other ingredients.
11. 11. Back in a 350 degree pre-heated oven uncovered for 30 mins.
12. 12. Sprinkle shredded cheddar cheese on to casserole, return to oven for 10 mins.
13. 13. Remove from oven let cool a bit and enjoy!