Chorizo Breakfast Casserole

Ingredients

• 28 oz package of frozen hashbrowns with onions & peppers
• 1 Tablespoon cooking oil
• 8 ounces of Mexican chorizo
• 1 cup shredded pepper jack cheese
• 12 Large FARMHOUSE EGGS® + 3 egg yolks
• 1 cup milk
• 4 teaspoons chopped chipotle peppers in adobo sauce
• 1 teaspoon sea salt
• 1 large lime
• 1 cup butter
• For the Casserole:
• Preheat the oven to 350°F
• Put the oil in a medium skillet and heat to medium-high heat.
• Put the frozen hashbrowns in a greased 9x13 baking dish. Spread the cooked chorizo and shredded cheese over the potatoes evenly.
• Whisk together 12 of the eggs, milk, salt, 3 teaspoons of diced chipotle peppers, and the juice from half of the lime. Whisk well to make sure all of the eggs are broken up.
• Pour the egg mixture evenly over the casserole. Use a fork to stir it around a bit and incorporate the egg mixture into the bottom of the pan.
• Bake immediately for 50-60 minutes until the center of the casserole is cooked through and no longer jiggly.
• For the Hollandaise:
• Serve the hollandaise sauce over the breakfast casserole.