Mexican Breakfast Potato Bake Recipe

Ingredients For Mexican Breakfast Potato Bake Recipe

• 1 pound Chorizo, cooked and crumbled
• 30 ounce Plain hash browns, frozen or refrigerated
• 1.5 cup Mexican blend or taco blend shredded cheese
• 2 cup Chunky salsa
• 12 Large eggs, lightly beaten
• 1.5 teaspoon Table salt
• 1 teaspoon Ground cumin
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 0.25 teaspoon Freshly ground black pepper
• Optional garnish:thinly sliced green onions, chopped tomatoes, and extra salsa to serve