Chorizo Breakfast Casserole

• 4 whole Links Of Chorizo Sausage (Or A Pound Of Hamburger)
• 1-1/2 cup Chicken Broth, Divided
• 1-1/2 Tablespoon Olive Oil
• 1 whole Small Chopped Onion
• 1/2 whole Green Pepper, Chopped Up
• 1/2 cans (10-14 Oz. Can) Spicy Chopped Tomatoes
• 1/2 cups Tomato Sauce
• 10 slices Crusty Bread, Cut Up
• 4 whole Large Eggs
• 1-1/2 cup Milk
• 1 dash Salt And Pepper
• 1 Tablespoon Tony Chachere's Seasoning
• 2 cups Shredded Mexican Blend Cheese
• 1/2 cups Parmesan Cheese
• 1/2 cups Pepper Jack Cheese, Chopped Up
• 1 Tablespoon Chopped Cilantro Or Parsley

1. Preheat oven to 400u0b0 and grease a casserole pan. Heat oil in the pan and saute the onion and peppers. When onions are translucent and browning, add chorizo and 1/2 cup chicken broth, tomatoes and tomato sauce. Simmer for 20-30 minutes until chorizo is cooked through and liquid has been absorbed. Add bread pieces and toss to coat.
2. Pour half of the mixture into the casserole dish. Sprinkle with half of the cheese. Add the rest of the bread, mix, then cover with more cheese. Set aside.
3. Whisk eggs, milk, salt, pepper, seasonings and remaining 1 cup of stock together and pour over the casserole, making sure it is all coated. Sprinkle with Parmesan cheese and bake for 30-40 minutes until set and golden brown. Sprinkle with cilantro and more cheese.
4. Enjoy!

sausage, chicken broth, olive oil, onion, green pepper, tomatoes, tomato sauce, crusty bread, eggs, milk, salt, chachere, cheese, parmesan cheese, pepper, cilantro

Taken from tastykitchen.com/recipes/breakfastbrunch/chorizo-breakfast-casserole/ (may not work)