Chorizo and Cheese Egg Bake
This make-ahead, cheesy baked egg dish is perfect to prepare the night before and throw in the oven first thing in the morning.
Preheat oven to 350°F and lightly butter a 13 X 9-inch baking dish.*
Cook chorizo and onion in a large skillet until meat is no longer pink and onions are soft; let cool. Beat eggs well in a large bowl with baking mix, then stir in chorizo, cheeses, seasoning and chiles; mix until well combined.
Pour mixture into prepared baking dish. Bake immediately or cover and refrigerate overnight. (If preparing ahead, let stand at room temperature for 30 minutes before baking.
Bake for 1 hour or until eggs are puffed, golden brown and cooked through, tenting with foil if the top browns too quickly. Serve with toppings as desired.
*Mixture may also be spooned into 24 muffin cups and baked for 30 minutes.
1 lb. pork chorizo, crumbled
1 medium onion, chopped
12 large free range eggs
½ cup prepared baking mix (such as Bisquick)
3 cups shredded Mexican blend cheese
2 cups cottage cheese
1½ teaspoons Mexican seasoning blend
3 (4-oz.) cans diced green chiles
Diced avocado, pico de gallo and salsa (optional toppings)