Name: Tex Mex Breakfast Casserole
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 10 servings
Ingredients: 14.5 ounce can diced potatoes (or 1 3/4 cups diced cooked potatoes); 2 links cooked chorizo sausage (diced (3 1/2 ounces) I used Goya); 2 cans (4.5 ounces chopped green chiles, undrained); 2 cups shredded Colby-Monterey Jack cheese; 12 large eggs; 1/2 cup chopped scallions; 1/2 teaspoon seasoned salt such as Adobo; 1 jalapeno (sliced thin); 4 ounces 1 small haas avocado, sliced; 1 cup chunky mild salsa