Paradise Chorizo Tater Tot Breakfast Casserole

Paradise Chorizo Tater Tot Breakfast Casserole

Makes 12 servings

1-pound Fantasma's Finest Chorizo

1 (10-ounce) can Rotel, drained

1/4-1/2 cup frozen corn

1 teaspoon taco seasoning

1 (1.75-pound) bag super crispy tater tots

9 eggs

1 cup milk

1 tablespoon dried Mexican oregano

1/2 pound Habanero Jack Wisconsin cheese (available in our retail store)

Preheat the oven to 350° F. Grease a 9- by 13-inch casserole pan with butter; set aside.

In a 12-inch skillet, sauté the chorizo, breaking up the chunks and allowing it to express the fat; drain well. Add Rotel, corn and taco seasoning, stir and cook for 1-2 minutes.

Line tater tots evening across the bottom of the casserole pan. Spread the chorizo mixture over the top.

In a mixing bowl, whisk together the eggs, milk and oregano. Pour half the egg mixture evenly over the casserole. Cover with cheese and scatter remaining tater tots over the top of the casserole. Bake for 15 minutes.

Pour remaining egg mixture over the top of casserole. Bake for 40 minutes until it begins browning on the edges. Remove casserole from the oven and allow to sit for 10-15 minutes before slicing into squares.