Place the now-cooled tater tots in prepared baking pan and smash them down to form an even layer. Stir in chorizo mixture, corn, cheese and optional olives. In a large bowl, beat eggs with milk until blended. Add onions and cook, stirring often, until soft (about 5 minutes). Set aside.Ĭrumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Microwave the tater tots on high for 5 minutes. Prepare a 9x13 rimmed baking pan by greasing generously with butter. How to Make A Mexican Breakfast Quiche (With Chorizo) It was tested and photographed in August 2016.) ![]() That's always a sign of success! (This recipe was submitted in 2002. People at brunch were asking for the recipe. You'd never know from the taste that I made the switch. The one big change I made from the recipe as submitted was that I used 12 ounces of SOY CHORIZO (from Trader Joe's) in place of the pound of regular chorizo. It's super easy to prep and you can make it the night before and bake it in the morning (like I did). ![]() It feels like a meal within itself, so you don't necessarily need any side dishes to go with it. Everyone loved it, even the little kids who were there. I made this over the weekend for a Sunday group brunch. 16 ounces frozen tater tots (about 2 1/2 cups)ġ can (about 8-3/4 ounces) whole kernel cornģ cups (about 12 ounces) shredded Jack or Cheddar cheeseġ can (about 2-1/4 ounces) sliced ripe olives (drained) - optional
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