Tonight on the menu-wake up breakfast casserole

Dinner casseroles are great, but so is a good breakfast casserole.  How about one that works for either dinner or breakfast?  
I made this for my guests this last weekend.  Everyone loved it.  It was a bit spicy.  Next time I will lower the amount of cayenne to 1 tsp.  To make it a bit more diet friendly you could also change the milk to 1% and use Turkey sausage rather than chorizo.  Serves 10 to 12.

You will need:

1 lb uncooked chorizo
9 eggs
2-1/2 cups 2 % milk
1 Tbsp. ground mustard
1 tsp. cayenne pepper
1 pkg (28 oz) frozen O'Brien potatoes
2 cups shredded jack cheese
1 jar (16oz) black bean and corn salsa

Crumble chorizo into a large skillet; cook over medium heat for 6 to 8 minutes or until fully cooked.  Drain. In a large bowl whisk eggs, milk, mustard and cayenne. Stir in the potatoes, cheese salsa and cooked chorizo.  Transfer to a greased 13 in. x 9 in baking dish. Cover and refrigerate overnight.
Remove from fridge 30 minutes before baking.  Bake uncovered at 350 for 55-60 minutes or until a knife inserted near center comes out clean.  Let stand 10 minutes before cutting.
This recipe is courtesy of Taste of home August/September 2010