Amish Breakfast Casserole

From Taste of Home.

1 pound pork sausage

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 C. frozen shredded hash brown potatoes, thawed

2 C. shredded cheddar cheese

1-1/2 C. 4% cottage cheese

1-1/4 C. shredded Swiss cheese

Preheat oven to 350 degrees. In a large skillet, cook sausage and onion over medium heat until sausage is brown and reaches internal temperature of 160 degrees; drain.

In a large bowl, combine remaining ingredients; stir in sausage mixture. Transfer to a 9x13-inch baking dish.

Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Note: May substitute 1 pound sliced bacon (diced) for sausage.

Chorizo Queso

From @cookinginthemidwest on Instagram.

2 C. pepper Jack cheese, shredded

1 C. white cheddar cheese, shredded

8 oz. (one block) cream cheese, cut into cubes

8 oz. (half block) Velveeta cheese, cut into cubes

1 can (12 oz.) evaporated milk

1 can (16 oz.) refried beans

1-2 pkg. (14 oz.) chorizo (any combination of pork or beef), cooked and drained from fat

Spray a slow cooker with cooking spray. Add all ingredients to the slow cooker. Cook on low for a few hours, stirring occasionally once everything starts melting.

Serve with chips and pico de gallo.

Note: Cook chorizo over medium to medium-high heat for about 6-9 minutes or until internal temperature is 160 degrees.