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, tomatillos, 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), shredded pepper jack cheese ((pasteurized milk, jalapeño peppers, cheese culture, salt, enzymes), potato starch added to prevent caking, natamycin (a natural mold inhibitor)), corn tostadas (corn, corn oil, water, salt, lime), onions, cilantro, olive oil, poblano peppers, cream cheese (pasteurized milk and cream, cheese culture, salt, guar gum, carob bean gum, xanthan gum), garlic, heavy cream, jalapeño peppers, freeze-dried spinach, sea salt, apple cider vinegar, lime powder (citric acid, natural lime flavor), gochugaru chile flakes, cumin, coriander, dried parsley, black pepper