Chorizo and Egg Breakfast Casserole

Cooking Directions:

1. Preheat oven to 400˚F. Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid.

2. Meanwhile, heat oil in large skillet set over medium heat; cook chorizo and garlic for 5 to 8 minutes or until slightly browned. Stir in tomatoes; bring to boil. Season with half of the salt and pepper. Cook for 5 to 8 minutes or until chorizo is cooked through.

3. Toss together sauce, pasta, reserved cooking liquid and 1 cup Cheddar cheese until well coated and cheese starts to melt.

4. Transfer to greased 13- x 9-inch baking dish. Sprinkle with remaining cheese. Using back of spoon, create 6 wells in casserole. Crack egg into each well. Sprinkle with remaining salt and pepper.

5. Bake for 8 to 10 minutes or until cheese is melted, and egg whites are set but yolks are still slightly runny, or until cooked as desired.

6. Sprinkle with green onions before serving.

7. Tip: As a variation, substitute Italian sausages for chorizo, mozzarella for cheddar cheese and garnish with basil.