With a Southwest kick, this egg bake is perfect for Christmas morning. Or the day after Christmas when you forget you still have guests to feed.
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2 tablespoons Land O Lakes® Butter with Canola Oil
1 medium (2 cups) sweet potato, peeled, cubed 1/2 inch
12 teaspoon pepper
12 teaspoon salt
1 medium (1 cup) red bell pepper, diced
1 small (12 cup) red onion, diced
1 jalapeño pepper, seeded, finely diced
1 cup Land O Lakes® Half & Half
1 pound ground chorizo sausage, cooked, crumbled, drained
6 ounces (1 12 cups) shredded Cheddar cheese
2 tablespoons chopped fresh cilantro
STEP 1
Heat oven to 400°F.
STEP 2
Place Butter with Canola Oil into 13x9-inch baking dish. Place into oven until melted; swirl to coat baking dish. Add sweet potato. Sprinkle with pepper and salt; toss to coat. Bake 15 minutes.
STEP 3
Remove baking dish from oven. Add bell pepper, red onion and jalapeño; toss to coat with butter. Return to oven; bake 15 minutes.
STEP 4
Combine eggs and half & half in large bowl; whisk until blended. Remove baking dish from oven; sprinkle vegetables with chorizo. Pour egg mixture over top. Sprinkle with cheese. Bake 20-25 minutes or until puffy and knife inserted into center comes out clean. Let stand 10 minutes before cutting. Sprinkle with cilantro before serving.
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