Christmas Breakfast Casserole

Ingredients:

1 pound chorizo sausage (beef or pork)
½ large onion finely chopped
½ red bell pepper finely chopped
5 cloves garlic minced
8 ounces Pepper Jack cheese shredded
8 ounces cheddar cheese shredded
4 green onions finely sliced
¼ cup cilantro finely chopped
2 jalapeno peppers seeded, deveined, and finely chopped
12 large eggs
3 cups half-and-half
½ teaspoon hot sauce
½ teaspoon ground black pepper
9 corn tortillas quartered
Toppings: Pico de gallo, sour cream, and avocado or guacamole

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Directions:

In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.

Butter a 9"x13" baking dish.
Spread one third of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon one third of the chorizo mixture and one third of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.

In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.

Pour egg mixture on top.

Cover and refrigerate for at least 6 hours or overnight.
Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it's ready.
Let set for 10 minutes before serving. 

Serve with fresh pico de gallo, sour cream, and avocado.