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Categories:
chorizo sausage Mexicorn eggs salt pepper green onion fresh cilantro Colby-Jack cheese crescent roll sour cream salsa
Viewed: 23 - Published at: 2 years agoIngredients
- 1 lb chorizo sausage
- 1 (11 ounce) can mexicorn
- 5 eggs
- 14 teaspoon salt
- 18 teaspoon pepper
- 14 cup green onion, chopped
- 2 tablespoons fresh cilantro, chopped
- 1 12 cups colby-jack cheese with jalapenos, shredded
- 1 (8 ounce) can crescent roll dough, Pillsbury Crescent Recipe Creations
- sour cream, if desired
- salsa, if desired
Method
- Heat oven to 375.
- In a skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain.
- Stir in corn.
- Spoon into ungreased 11 x 7 baking dish.
- In medium bowl, beat eggs, salt and pepper.
- Stir in green onions and cilantro.
- Pour evenly over sausage mixture.
- Sprinkle with shredded cheese.
- Unroll dough; place on top of cheese.
- Bake 23 to 28 minutes until golden brown.
- Cool 5 minutes before serving.
- Top with sour cream and salsa if desired.
