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Mexican Breakfast Quiche
(This recipe yields 6 servings) Printable Version
- 1 pound ground chorizo sausage
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2 medium-sized onions -- chopped
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1 teaspoon salt
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1/8 teaspoon pepper
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1/4 cup mild green chilies
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10 eggs
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2 cups milk
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1 can (about 2-1/4 ounces) sliced ripe olives -- drained
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1 can (about 8-3/4 ounces) whole kernel corn
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3 cups (about 12 ounces) shredded jack cheese
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Avocado and cilantro sprigs for garnish
Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about 4 minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.
In a large bowl, beat eggs until blended. Stir in chorizo mixture, olives, corn, and cheese. Evenly spread mixture in greased 10 x 15-inch rimmed baking pan.
Bake in a 350-degree oven until a knife inserted in the center comes out clean (about 30 minutes). Lets stand for 10 minutes before serving. To serve, cut into squares and garnish with avocado and cilantro sprigs.
This fantastic breakfast is a specialty of The Wine Country Inn Bed and Breakfast in St. Helena, California.
Mr Breakfast would like to thank Stephanie for this recipe.
Recipe number 247. Submitted 5/7/2002.
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