So the Casserole Party was a big hit, but my casserole, sadly, was NOT.

As it turns out, the ovens at the event were for re-heating ONLY, not baking… which meant that mine was a little… not… good.

But it’s a good RECIPE, I promise!

Here’s the gist…

(Mostly) Organic Mexican Breakfast Casserole

1 Package Biscuits (10) This is the “mostly” part. As far as I know, Pillsbury doesn’t make organic biscuits.
1 Medium Chorizo Sausage
5 Eggs
1/2 Cup Cultured Goat’s Milk
1/2 Cup Shredded Cheese
1/2 Cup Crumbled Goat Cheese
Salsa
Tortilla Chips

1. Tear biscuits into small pieces, line dish.
2. Skin chorizo, break into small pieces, brown in skillet.
3. Mix eggs, milk, shredded cheese, pour over biscuits.
4. Sprinkle chorizo into dish.
5. Crush tortilla chips into small pieces, sprinkle 2/3 cup into dish.
6. Bake 25 min. @ 350 degrees.
7. Top with 2/3 cup of crushed tortilla chips.
8. Bake for 5-7 more min.
9. Remove from oven, top with goat cheese, salsa.

Serves 6

Next year I will return, with casserole pre-baked, as Emily so graciously pointed out in the instructions, which I apparently didn’t read well enough.