Mexican Breakfast Casserole
User Reviews
4.8
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Prep Time
25 mins
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Cook Time
40 mins
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Total Time
1 hr 5 mins
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Servings
16
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Calories
358 kcal
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Course
Breakfast
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Cuisine
Mexican-American Fusion
Mexican Breakfast Casserole
Description
This casserole starts with sautéed chorizo cooked until browned and scrambled eggs prepared with milk and seasonings. The sauce made from enchilada sauce and fire-roasted tomatoes adds moisture and depth. Layering tortillas, eggs, chorizo, black beans, corn, and cheese in a casserole dish with sauce in multiple layers creates a hearty, flavorful base.
Once baked, the dish is bubbly and cheesy with distinct layers of soft eggs and slightly spicy meat. The black beans and corn add mild sweetness and texture contrast. The tortilla layers provide structure, softening with sauce and cheese during baking. Time in the oven melds and deepens the flavors.
This casserole is suited for breakfast or brunch gatherings, delivering a warm and protein-rich option that can be made ahead. Garnish with fresh cilantro for brightness. The recipe is flexible with meat choices and additions like hominy or potatoes. It results in a substantial, nutritious meal that combines familiar Mexican breakfast ingredients in one dish.
It is possible to assemble the casserole the night before and bake in the morning or freeze for longer storage. Adjust bake times accordingly to compensate for chilled or frozen status. Using spicy chorizo brings a notable flavor kick, but milder ground sausage can be substituted.
Ingredients
- 12 oz chorizo sausage no casings, ground
- 10 egg large
- ¼ cup milk
- ¼ tsp table salt
- ½ tsp garlic powder
- 3 TB olive oil
- 1 cup black beans rinsed and drained
- 1 cup sweet corn drained, kernels
- ½ tsp table salt
- 12 corn tortillas
- 15 oz Mexican blend cheese shredded
- 2 cans enchilada sauce 10 oz can each
- 1 can fire roasted tomatoes 14.5 oz can, drained
- 1 olives 2.25 oz can, drained, 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 for about 1 min. Add beaten eggs and cook, gently stirring until eggs are scrambled and set. Transfer to a bowl and set aside.
- In a bowl, combine enchilada sauce, fire roasted tomatoes, and 1/2 tsp salt.
- Spread a third of the enchilada sauce mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, half of the beans, and half of the corn. Sprinkle with half of the cheese.
- Spread a third of the enchilada sauce mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, beans, and corn. Spread the remaining third of enchilada sauce mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
- Cover with lightly greased foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly. Garnish with chopped cilantro and serve warm.
Notes
- The casserole can be assembled the night before, refrigerated covered, and baked the next morning; allow more baking time if baking cold.
- This dish freezes well; bake covered for 30 minutes from frozen, then uncover and bake another 30 minutes until bubbly.
- For less heat, substitute mild ground sausage in place of chorizo; Mexican chorizo is recommended for authentic flavor.
- Substitutions include adding hominy instead of corn kernels or serving alongside potatoes for a fuller meal.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Calories | 358kcal | 18% |
| Carbohydrates | 18.2g | 6% |
| Protein | 22.2g | 44% |
| Fat | 21.8g | 34% |
| Saturated Fat | 9.2g | 46% |
| Cholesterol | 154.2mg | 51% |
| Sodium | 1236.2mg | 52% |
| Fiber | 3.4g | 14% |
| Sugar | 3.2g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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