From the Gray Whale Inn Kitchen

Breakfast Taco Casserole

If you’re in the mood for something spicy — and decidedly Tex-Mex — this is your recipe. Especially if you’re cooking for a crowd!


2/3 large bag frozen hash brown potatoes
1 lb chorizo (Garcia’s Chorizo Fino if you can get it)
1 bag grated cheddar cheese
12 large eggs
3/4 C milk or yogurt


Crumble and brown chorizo; put aside. In same pan cook potatoes until they begin to crisp. Spray 9 x 13 pan with cooking spray. Layer the potatoes, chorizo, and cheese, then beat the eggs and pour them over the rest of the ingredients.

Bake at 375 for 45 minutes or until eggs are set in center. Serve with picante sauce — Maryann and lovis like “Arriba Fire Roasted Chipotle Salsa”. Serves 16, so you might want to halve the recipe if you don’t have a crowd!

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