Instructions:

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 saute.