Mexican Quiche

Straight from our Honeymoon location, a fabulous Mexican breakfast. This would be great when you have friends over for breakfast because it can serve so many people at once. Enjoy!

1 pound ground chorizo sausage
2 medium-sized onions -- chopped
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup mild green chilies
10 eggs
2 cups milk
1 can (about 2-1/4 ounces) sliced ripe olives -- drained
1 can (about 8-3/4 ounces) whole kernel corn
3 cups (about 12 ounces) shredded jack cheese
Avocado and cilantro sprigs for garnish Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about 4 minutes). Discard fat. Stir in salt, pepper, and chilies. Remove from heat.In a large bowl, beat eggs until blended. Stir in chorizo mixture, olives, corn, and cheese. Evenly spread mixture in greased 10 x 15-inch rimmed baking pan. Bake in a 350-degree oven until a knife inserted in the center comes out clean (about 30 minutes). Lets stand for 10 minutes before serving. To serve, cut into squares and garnish with avocado and cilantro sprigs.