Description
A warm and indulgent Mexican Breakfast Casserole packed with chorizo, cheese, and vibrant vegetables, perfect for family gatherings or brunch parties.
Ingredients
Scale
- 5 Tortillas (corn or flour)
- 1 Pound Chorizo
- 1 Cup Shredded Cheese (cheddar or Monterey Jack)
- 6 Eggs
- 1 Cup Milk
- 1 Cup Diced Tomatoes
- 1 Onion, chopped
- 1 Bell Pepper, chopped
- Salt and pepper to taste
- Cooking spray or oil for greasing
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the chorizo in a large skillet over medium heat until browned and crispy, about 5-7 minutes. Remove from heat and set aside.
- Sauté the chopped onion and bell pepper in the same skillet until softened, about 4-5 minutes.
- Whisk together the eggs and milk in a mixing bowl, seasoning generously with salt and pepper.
- Grease a 9×13-inch casserole dish. Layer 2 tortillas on the bottom, then add half of the cooked chorizo, half of the sautéed vegetables, half of the cheese, and half of the diced tomatoes. Repeat with another layer of tortillas.
- Pour the egg mixture over the layered ingredients, ensuring everything is well covered. Sprinkle the remaining chorizo and cheese on top.
- Bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden.
- Cool for a few minutes before slicing into squares. Serve warm, garnished with fresh herbs or sour cream if desired.
Notes
Making it ahead of time allows flavors to meld beautifully. For variations, try adding jalapeños or substitute with plant-based options for a vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg