Maxed-Out Mexican Gluten-Free Chilaquiles Breakfast Casserole

• 1 pound Mexican chorizo
• 6 large eggs, beaten
• 1 cup milk, 2% or whole, not skim
• 1 cup salsa verde, jarred or homemade
• 1 1/2 cups cheese, queso fresco, Monterrey Jack, or cheddar
• 1 tablespoon finely chopped jalapeno or bell pepper
• 1 tablespoon finely chopped onion
• 1/2 teaspoon salt
• 2 1/2 cups broken tortilla chips, broken
• 2 tablespoons chopped cilantro
• Garnishes--sour cream, shredded cheese, cilantro leaves, avocado slices, thin lime slices

1. Remove chorizo casing. Brown the chorizo over medium heat, breaking it up completely. When done, drain the fat off and cool to room temperature.
2. While chorizo is browning, combine eggs, milk, salsa, 1 cup cheese, onion, jalapeno, and salt. When chorizo cools to room-temperature, add it to the mix and incorporate thoroughly. This step can be done the night before to save time.
3. Pour chips into a 13-by 9-inch casserole dish that has been sprayed with cooking oil. Starting around the edges, ladle the sausage/egg mixture over the chips.
4. Bake for 40 min. and check with a skewer for doneness. Sprinkle chopped cilantro and remaining 1/2 cup cheese on top and continue baking until cheese is melted and skewer comes out clean. Remove from the oven and loosely cover with aluminum foil. Let rest for 15 minutes.
5. Garnish with dollops of sour cream, cilantro leaves, and avocado slices. Goes well with steamed corn tortillas, guacamole, refried beans, and salsa.

chorizo, eggs, milk, salsa verde, cheese, bell pepper, onion, salt, tortilla chips, cilantro, sour cream

Taken from food52.com/recipes/65815-maxed-out-mexican-gluten-free-chilaquiles-breakfast-casserole (may not work)