Mexican Breakfast Casserole Recipe
User Reviews
5
Mexican Breakfast Casserole Recipe
Description
Mexican Breakfast Casserole Recipe combines spicy Mexican chorizo with sautéed onions and bell peppers laid over a base of corn tortilla chips. The dish uses a whisked mixture of eggs, stewed tomatoes with green chilies, milk, and salt, poured over the layered chips, meat, and vegetables, then topped liberally with a Mexican cheese blend. Baking the casserole allows the egg mixture to set and the cheese to melt, creating a rich, layered texture that balances crispness and softness. The flavor profile is characterized by the smoky, spicy qualities of chorizo and the mild heat of the tomatoes with chilies.
The casserole is cut into squares after baking, making it easy to serve for breakfast or brunch gatherings. It can be garnished with fresh scallions, pico de gallo, or sour cream to add freshness or creaminess. Practical for busy mornings, the casserole can be assembled the night before and refrigerated, then baked in the morning, making it convenient for meal prep and busy schedules.
Ingredients
- 1 pound Mexican chorizo
- ¾ cup onion chopped
- ¾ cup bell pepper any color, chopped
- 9 ounces corn tortilla chips
- 12 large egg
- 10 ounce diced tomatoes with green chilies stewed tomatoes and chiles, canned, brand: ROTEL
- 1/3 cup milk
- ½ teaspoon salt
- 1 ½ cups Mexican blend cheese or half cheddar and half pepper jack, shredded
Instructions
- Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish, and set a large skillet on the stovetop.
- Place the chorizo in the skillet. Turn the heat on medium-high and break the chorizo apart with a wooden spoon.
- Let the chorizo brown for 1-2 minutes. Then mix in the onions and bell peppers. Sauté the chorizo and veggies another 3-4 minutes, until the onions are softened.
- Meanwhile, place the tortilla chips in the baking dish. Spread them out in an even layer.
- In a mixing bowl, whisk the eggs, Rotel, milk, and salt together.
- Once the chorizo and veggies are cooked, sprinkle them over the tortilla chips. Next sprinkle the shredded cheese over the meat mixture. Shake the dish a little to help the topping work down between the chips.
- Then pour the egg mixture over the top. Shake the dish again so there is chorizo, veggies and cheese further down in the dish.
- Bake on the lowest rack for 25-30 minutes. Then cut into squares and serve!
Notes
- Garnish options include chopped scallions, pico de gallo, or sour cream to enhance flavor and texture.
- Prepare the casserole the night before and keep it refrigerated to streamline morning cooking; bake for 30-35 minutes when ready to serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 348kcal | 17% |
| Carbohydrates | 26g | 9% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 266mg | 89% |
| Sodium | 529mg | 22% |
| Potassium | 309mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 990IU | 20% |
| Vitamin C | 22mg | 24% |
| Calcium | 257mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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