Prep Time::20 mins
Additional Time::25 mins
Total Time::45 mins
Servings::6
Ingredients
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¼ pound chorizo, crumbled
1 (6 ounce) package baby spinach leaves
2 cups cherry tomatoes, halved
4 green onions, sliced
6 eggs
½ cup milk
1 ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided
Directions
Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
Bake 25 minutes or until knife inserted in center comes out clean.