Mexican Breakfast Casserole

Instructions

1. 1

   Brown the chorizo with the onion, bell pepper, and garlic in a large skillet until the chorizo is cooked through. Remove from heat and set aside.

2. 2

   Combine the cheeses, cilantro, green onions, and jalapeños in a bowl.

3. 3

   Butter a 9x13-inch baking dish. Spread a third of the tortilla pieces in the bottom, then a third of the chorizo mixture and a third of the cheese mixture. Repeat the layers twice more, ending with cheese.

4. 4

   Whisk together the eggs, half-and-half, hot sauce, and black pepper until well combined, then pour over the layers.

5. 5

   Cover and refrigerate for at least 6 hours, or overnight.

6. 6

   Bake at 350°F for 60 to 90 minutes, until golden brown and a fork inserted in the center comes out clean.

7. 7

   Let sit for 10 minutes before serving with pico de gallo, sour cream, and avocado.