Chorizo Tortilla Egg Bake

Adapted from a Rachael Ray recipe

1/3 pound chorizo

1 onion, diced

2 cloves garlic, minced

2 cups salsa of your choice

4 cups crushed tortilla chips

a handful of chopped cilantro

6 eggs, lightly beaten

1 cup milk

1 cup shredded cheese (cheddar or monterey jack are good)

Preheat oven to 425 degrees.

In an oven proof medium skillet, brown the chorizo. Drain most of fat and add onion and garlic. Saute until softened. Add salsa and cook until heated through. Stir in cilantro and tortilla chips.

Mix together eggs, milk, and a little pepper (to taste). Pour over sausage mixture in pan and cook over medium heat until edges of eggs begin to set. Transfer to oven and bake 15 minutes or until eggs are cooked through. Top with cheese and broil 1-2 minutes until cheese is melted.

Cut into wedges and serve with hot sauce.