This easy tex mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd!.
Ingredients For Tex Mex Breakfast Casserole Recipe
14.5 ounce can diced potatoes, or 1 3/4 cups diced cooked potatoes
2 links cooked chorizo sausage, diced I used Goya
2 can 4.5 ounces chopped green chiles, undrained
2 cup shredded Colby Monterey Jack cheese
12 large eggs
0.5 cup chopped scallions
0.5 teaspoon seasoned salt such as Adobo
1 jalapeno, sliced thin
4 ounce 1 small haas avocado, sliced
1 cup chunky mild salsa
Nutrition value
138
calories per serving
7 g Fat10 g Protein8 g Carbs5 g FiberOther
Current Totals
7 g Fat
10 g Protein
8 g Carbs
5 g Fiber
MacroNutrients
Carbs
8 g
Protein
10 g
Fiber
5 g
Fats
Fat
7 g
Vitamins & Minerals
Calcium
56 mg
Iron
2 mg
Vitamin A
13 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
58 mcg
Vitamin B12
0 mcg
Vitamin C
19 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
31 mg
Manganese
0 mg
Phosphorus
144 mg
Selenium
24 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
