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Overnight Chorizo Breakfast Casserole

16Parkerhouse Style Rolls, thawed
1 loafBridgford Frozen Ready-Dough, thawed
2 TBSPolive oil
1medium yellow onion, finely chopped
1bell pepper, finely chopped
1-lb.Mexican Chorizo - cooked, drained, and cooled
4 oz.canned chopped chilies
4large eggs
1 cupmilk
½ tspsalt
¼ tsppepper
1 cupJack cheese, shredded
1 cupCheddar cheese, shredded

Lightly grease a 9×13 inch baking pan; set aside. If using Bridgford Frozen Ready-Dough, on a lightly floured board divide loaf into 16 equal pieces; set aside. In a medium size bowl, whisk together eggs, milk, salt and pepper; and half of the cheese; set aside. In a medium size fry pan, heat 1 tablespoon olive oil over medium heat. Add onions and peppers and sauté until limp. Remove from pan and place in small bowl to cool. Place thawed dough pieces evenly on bottom of prepared pan. Top evenly with onions and peppers, chorizo and green chilies. Pour egg mixture evenly over the top. Top with remaining shredded cheese. Cover with foil and place in fridge overnight. In the morning remove pan from fridge. Preheat oven to 350 degrees. Remove foil and place pan in the center of oven. Bake for 45 minutes or until golden brown and cooked through. Remove from oven and serve. Serve with salsa, avocado and sour cream, if desired.

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