Mexican Breakfast Feast

Ingredients

8 oz (250 g) chorizo sausage, thinly sliced
6 oz (175 g) cream cheese, softened
1/2 cup (125 mL) cornmeal
3 tbsp (50 mL) granulated sugar
4 eggs
1 can (12 oz / 341 mL) corn kernels, drained (1 1/2 cups / 375 mL fresh or frozen)
1 1/2 cups (375 mL) shredded old cheddar cheese (6 oz / 175 g)
6 green onions, sliced
half jalapeño pepper, seeded and minced
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper

Directions

In skillet, cook sausage over medium heat, stirring often, for about 5 minutes or until golden.

Meanwhile, in bowl, beat together cream cheese, cornmeal and sugar until smooth. Beat in eggs, one at a time, beating until smooth after each addition. Stir in corn, 1 cup (250 mL) of the cheese, onions, jalapeño pepper, oregano, salt and pepper.

Pour half of the egg mixture into greased 8 cup (2 L) casserole. Cover with three quarters of the sausage. Pour remaining egg mixture over top. Sprinkle with remaining sausage and cheese.

Bake in 375° F (190° C) oven for about 30 minutes or until lightly golden and set. Let cool for 5 minutes.

Tip

You can use kielbasa sausage instead of chorizo; omit cooking in skillet.

Makes: 4 to 6 servings

Preparation: 15 to 20 minutes

Cooking: 30 minutes

Nutrients per serving:

Calories: 546
Protein: 25 g
Carbohydrate: 28 g
Fat: 38 g