Serves: 4 Fluffy eggs are mixed with spinach and chorizo sausage and baked until they are set in this incredible baked egg casserole.
¼ onion, finely chopped
4 oz chorizo, cooked
3 cups spinach
4 oz queso blanco, shredded
1 cup heavy whipping cream
Pinch of pepper
¼ teaspoon salt
1 package crescent rolls
Heat a large skillet over medium heat and add the chorizo and onion. Cook for about 5 minutes until cooked through. Set aside to cool.
Preheat the oven to 375 degrees fahrenheit and lightly grease a 10” cast iron skillet or a similar oven-friendly baking dish.
Remove the crescent rolls from the package and press the dough into the bottom of the cast iron skillet until spread evenly on the bottom of the pan. Par-bake the dough for about 10 minutes and remove from the oven.
While the dough par-bakes, whisk together the spinach, queso blanco, eggs, heavy whipping cream, pepper, salt, and the chorizo mixture until well combined.
Pour the egg mixture into the pan on top of the dough and bake for another 30-40 minutes until the middle has set. Let cool for 10 minutes before slicing and serving.