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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 6 large eggs 1 cup heavy cream 1 10 ounce package Colby/Jack cheese, shredded 1 4 ounce can diced green chilies 1 16 ounce can whole kernel corn 14 ounces Chorizo (spicy Mexican sausage) 1 6 ounce bag seasoned dry cornbread stuffing 2 cups Potatoes O'Brien (frozen seasoned shredded potatoes) Instructions: Fry the Chorizo, drain the fat, crumble and set aside. Brown the potatoes in the same pan. Beat the eggs and combine with the cream. Add the cheese, chilies and corn, then the Chorizo and potatoes. Fold in the stuffing mix last. Grease an oblong baking dish, 11"x7"x2", and spread mixture evenly. Bake 30 minutes at 425 degrees, or until nicely browned. Cut into squares. Top each square with a dollop of sour cream and a black olive. Garnish the plate with tomato and avocado slices. Serve salsa on the side. |
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