This breakfast bake is loaded with zippy Latin-style flavors. The housemade chorizo verde is an herb-forward version of the Mexican pork sausage that gets its green color from poblanos, jalapeños, and cilantro. We also add spinach to the sausage for an extra dose of veggies. The chorizo is layered with crunchy tostadas, scrambled eggs, pepper jack cheese, and salsa verde, then baked until melty. On the side are red potatoes roasted with chili flakes and lime until tender.

Ingredients: Red Potatoes, Ground Pork, Liquid Egg Whites (Egg Whites, Guar Gum, Triethyl Citrate (Added As Whipping Aids)), Liquid Whole Eggs (Whole Eggs, Citric Acid, 0.15% Water Added As Carrier For Citric Acid. Citric Acid To Preserve Color), Tomatillos, Shredded Pepper Jack Cheese ((Pasteurized Milk, Hot Peppers (Jalapeño Peppers, Habanero Peppers), Cheese Culture, Salt, Enzymes), Potato Starch And Powdered Cellulose (Anti-Caking Agents) Natamycin (A Natural Mold Inhibitor)), Corn Tostadas (Corn, Corn Oil And/Or Coconut Oil, Water, Salt, Lime), Onions, Cilantro, Cream Cheese (Pasteurized Cultured Milk And Cream, Salt, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Olive Pomace Oil, Poblano Peppers, Heavy Cream, Garlic, Jalapeño Peppers, Freeze-Dried Spinach, Sea Salt, Gochugaru Chile Flakes, Apple Cider Vinegar, Cumin, Lime Powder (Citric Acid, Natural Lime Flavor), Dried Parsley, Coriander, Black Pepper