Chorizo & Pimento Cheese Hashbrown Casserole

Ingredients:

10oz Mexican Chorizo (casing removed)

1 bag (30oz) frozen shredded hashbrowns (thawed slightly for ease)

1 Large Onion, diced

1 Red Bell Pepper, diced

1 Tub Red Clay Gourmet Roasted Jalapeno Pimento Cheese Divided

10 Eggs

3/4 cup Milk

Toppings: Avocado or Verde Salsa, Salsa, Sour Cream, Fresh Cilantro, Diced Tomatoes.

Directions:

Preheat oven to 375°F.

In a skillet, brown the chorizo until fully cooked. Remove the meat with a slotted spoon but keep the oil in the pan!

Sauté the onion and peppers in the leftover chorizo oil until soft (this is the flavor secret!).

In a large bowl, whisk together the eggs, milk, and the 6 oz Red Clay Pimento Cheese. Add in a few pinches of salt, fresh black pepper and a hint of garlic powder. Note: The chorizo adds a lot of salt and flavor so don't overdo it.

Stir in the hashbrowns, cooked chorizo, and sautéed veggies. Mix until well combined.

Pour into a greased 9x13 baking dish.

Carefully top the casserole with a thin layer of Red Clay Pimento cheese.

Bake for 45 minutes until the center is set and the top is golden brown.

Serve warm and top generously with avocado, salsa, sour cream, cilantro, and tomatoes.