Mexican Breakfast Casserole 6 ounces chorizo 1/2 onion, finely chopped 4 (4 ounce) cans whole mild green chiles, drained and seeded 8 large eggs, beaten 1/4 teaspoon salt 1/4 teaspoon black pepper 6 ounces Mexican farmers cheese (queso fresco), finely chopped Preheat oven to 350 degrees F. Spray an 8-inch square glass baking dish vegetable spray. Cook the chorizo in a skillet. When it is nearly done, add the onions and sauté until done. Slice the chiles through the sides, open them up and remove any seeds and membrane. Make a layer on the bottom of the dish with half of the chiles. Beat the eggs in a mixing bowl with the salt and pepper. Over the first layer of chiles, sprinkle half of the chorizo mixture, then cover with half of cheese. Cover this layer with half of the beaten eggs. Make another layer with the remaining chiles. Cover with another layer of chorizo and cheese. Pour the rest of the eggs over the top and bake for 30 to 40 minutes until a toothpick inserted in the center comes out clean. Let stand about 5 minutes. Cut into sections and serve with salsa poured over the top and hot flour tortillas. Makes 6 servings. Nutrition information per serving: 294 calories, 20 grams protein, 18 grams fat, 12 grams carbohydrate, 5 grams fiber, 310 milligrams cholesterol, 594 milligrams sodium. Nutrition analysis does not include salsa or tortilla.