Mexican baked omelet

IMG_4588

Mexican chorizo comes well seasoned - no chili powder needed!

I just wanted to give you a quick update before my big “Pretentious Thanksgiving” post from this weekend’s D.C. festivities, which will be full of gourmet foods and argyle sweaters. However, until I can upload and edit the pics, here is a little recipe I made last week.

It is the same recipe as my Italian egg bake, but instead of sausage, I used two links of Mexican chorizo (the soft, spicy kind) and instead of Gruyere I used cheddar. I served it with fresh salsa and sour cream.

See how easy it is to alter recipes once you have a good base?

Until later…Enjoy, friends! xoxo

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