Tex Mex-frukostcasserole

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1. 1
   Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
2. 2
   Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
3. 3
   In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
4. 4
   Cover with lid and refrigerate overnight, if preparing the night before.
5. 5
   When ready to bake, remove from the refrigerator and let it come to room temperature.
6. 6
   Pre-heat the oven to 325°F.
7. 7
   Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
8. 8
   Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
9. 9
   Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.