I made this dish for Easter breakfast at church. It was warm, filling, and mildly spicy! 🌶️
- 1 bag (20-30 oz) shredded hash browns
- 1 log Mexican chorizo
- 1 small can diced green chilies
- 1/2 cup diced onion
- 1 cup shredded Mexican blend cheese
- 1 can evaporated milk
- 6 large eggs
Place has browns in colander in sink and house with warm water; allow to drain fully. Heat chorizo on medium until sizzling; stir I onions until beginning to soften, then add chilies. Stir well, then add drained hash browns and stir mixture thoroughly. Remove from heat.
Spray a casserole dish with cooking spray and spoon mixture into dish. Top with cheese. Beat eggs and milk together and pour over dish. Bake at 350⁰ for 30 minutes; check and continue baking until top looks done. Allow to rest before serving.
The Soup Diva 