Breakfast Enchilada Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8 servings
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Calories
588 kcal
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Course
Main Course, Breakfast
Breakfast Enchilada Casserole
Description
Breakfast Enchilada Casserole blends chorizo sausage, scrambled eggs, black beans, corn tortillas, Mexican blend cheese, enchilada sauce, and salsa in layers before baking. The chorizo adds a spicy depth, balanced by the creamy scrambled eggs and hearty beans that bring protein and fiber to the dish. Corn tortillas soften during baking and absorb the saucy mixture, while cheese melts into a golden topping.
The layering and baking process unites the ingredients into a cohesive casserole that offers familiar enchilada flavors but in a convenient baked format that can be sliced and served easily. This solidly savory dish benefits from the combination of spices, eggs, and beans that make it suitable for brunch or a substantial breakfast.
This casserole can be made in advance and refrigerated overnight, which allows the flavors to meld and expedites morning preparation. Note that if it’s baked directly from cold, it will require additional baking time to heat through completely. Swapping regular sausage for chorizo reduces heat but changes the flavor profile considerably.
Ingredients
- 12 oz chorizo sausage no casings
- 10 large egg
- ¼ cup milk I use whole
- ¼ tsp table salt
- ½ tsp garlic powder
- 3 TB olive oil
- 1 cup black beans rinsed and drained
- ½ tsp table salt
- 12 corn tortillas 8-inch
- 15 oz Mexican blend cheese cheddar jack works well, too, shredded
- 2 enchilada sauce 10 oz cans each
- 1 cup salsa I use mild, chunky
- 1 olives drained, 2.25 oz can, sliced
- 3 TB cilantro chopped for garnish, fresh
Instructions
- Grease a 13x9 glass baking dish; set aside. Preheat oven to 350F.
- In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.
- In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.
- In same skillet, heat olive oil over medium heat about 1 min. Add beaten eggs and cook, gently pushing and stirring cooked portions to the center and allowing uncooked portions to come underneath until scrambled eggs are set. Transfer to a bowl and set aside.
- In a bowl, combine enchilada sauce, 1/2 tsp salt, and salsa.
- Spread a third of the salsa mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, and half of the beans. Sprinkle with half of the cheese.
- Spread a third of the salsa mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, and beans. Spread the remaining third of salsa mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
- Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly.
- Garnish with chopped cilantro and serve.
Notes
- You can assemble this casserole the night before; refrigerate covered and bake the next morning, allowing additional bake time if heated from cold.
- Chorizo is recommended for its distinctive flavor and heat, but regular sausage can be used to reduce spiciness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 44g | 15% |
| Protein | 34g | 68% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 296mg | 99% |
| Sodium | 1818mg | 76% |
| Potassium | 673mg | 14% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 1582IU | 32% |
| Vitamin C | 10mg | 11% |
| Calcium | 743mg | 74% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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