Southwest Breakfast Casserole

• 1 lb chorizo sausage, uncooked
• 9 eggs
• 2 12 cups 2% milk
• 1 tablespoon ground mustard
• 1 teaspoon cayenne pepper
• 28 ounces o'brien frozen potatoes
• 2 cups monterey jack cheese, shredded
• 16 ounces corn and black bean salsa

1. Crumble chorizo into a large skillet; cook over medium heat for 6-8 minutes or until fully cooked - drain.
2. In a large bowl, whisk the eggs, milk, mustard and cayenne.
3. Stir in the potatoes, cheese, salsa and cooked chorizo.
4. Transfer to a greased 9 x 13 inch baking dish.
5. Cover and refrigerate overnight.
6. Remove from the refrigerator 30 minutes before baking.
7. Bake, uncovered at 350 for 55-65 minutes or until a knife inserted near center comes out clean.
8. Let stand 10 minutes before cutting.

chorizo sausage, eggs, milk, ground mustard, cayenne pepper, potatoes, cheese, corn

Taken from www.food.com/recipe/southwest-breakfast-casserole-439071 (may not work)