10 frozen yeast rolls thawed but still cold quartered [i.e. Rhodes]
3 green onion thinly sliced
1 small red bell pepper seeded and chopped
2 cup shredded pepper jack cheese divided
1 4 oz can chopped fire roasted green chilies drained
12 large eggs
1 1/2 cup light cream or half & half
1 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground mustard
1/2 tsp ground black pepper
Preheat the oven to 350°F and spritz a 9 x 13-inch baking dish with cooking spray. Set aside. Quarter the rolls and arrange in a single layer on the bottom of the prepared baking dish. In a medium size skillet over medium-high heat, cook the chorizo sausage until no pink remains. Drain all but 1 Tbsp of drippings from the pan. Cook the green onion and red bell pepper in the drippings for 3-4 minutes until softened. Season with salt and black pepper to your taste. Sprinkle the cooked chorizo over the quartered rolls and sprinkle with 1/2 of the shredded cheese. Whisk together the eggs, cream, and seasonings. Add the cooked onion and peppers and drained green chilies. Pour evenly into the dish. Sprinkle the top with the remaining pepper-jack cheese. Cover with plastic wrap and refrigerate for 2 hours or overnight. Bring to room temperature. Bake for 45-50 minutes until golden and puffy and a toothpick inserted into the center comes back with moist crumbs.