Ingredients
1
can Pillsbury™ cold classic dish crust
1
bag (11.8 oz) inexperienced Giant™ Seasoned Steamers™ frozen curtilage grilled potatoes
1/2
lb bulk chorizo sausage
2
cups chopped Mexican cheese mix (8 oz)
6
eggs, well crushed
2/3
cup fragmented queso fresco cheese
2
tablespoons shredded seeded contemporary jalapeño chile (1 large)
Steps
1
Heat kitchen appliance to 400°F. Spray bottom of 15x10-inch slippery pan with sides with Crisco® Original No-Stick change of state Spray. Unroll dough in pan; press in bottom and up sides of pan. Bake eight minutes.
2
Meanwhile, microwave frozen potatoes as directed on bag; put aside. In 10-inch frying pan, cook chorizo over medium-high heat five minutes, stirring to interrupt up massive items, till not pink. Drain on paper towels.
3
Spoon sausage over partly baked crust. prime with potatoes and chopped cheese. rigorously pour eggs over cheese.
4
Bake fifteen to twenty minutes or till edges square measure golden brown and egg is ready.
5
Sprinkle with queso fresco cheese and jalapeño chile. Cool two to three minutes or till queso fresco cheese is slightly liquefied.