Mexican Breakfast Casserole
Have a morning fiesta with this easy and flavorful Mexican Breakfast Casserole! Perfectly spiced and filling to make for a delicious breakfast!
Servings 8 People
- 1 Lb Ground chorizo
- 1 Large pepper, thinly sliced and cubed
- 1/2 Cup Onion, diced
- 1 tsp Ground cumin
- 1 1/3 Cups Salsa, of choice
- 10 Large eggs
- 1/2 Cup Milk, of choice (i used unsweetened almond)
- 1/2 tsp Salt
- 8 6-inch corn tortillas, Cut into quarters
- 2 Cups Mexican cheese, grated
- Avocado, For garnish
- Cilantro, For garnish
Heat your oven to 350 degrees and Heat a large skillet on medium high heat. Cook the chorizo, breaking it up until its about 3/4 of the way cooked. Drain the grease.
Add in the pepper, onion and cumin and cook until soft and the chorizo is golden brown, about 5 minutes or so.
Stir in the salsa.
In a large bowl, whisk the eggs, milk and salt.
Place half of the tortilla quarters on the bottom of a greased 9x13 pan. Then, spread half the chorizo mix over, followed by pouring over half the egg mix and then sprinkle half the cheese on top. Repeat.
Cover with tinfoil and bake for 40-45 minutes, or until the eggs are set. At the end, you can uncover and cook for 10-15 minutes if the eggs don't seem to be setting up.
Garnish and DEVOUR!
Calories: 400kcal | Carbohydrates: 24g | Protein: 16.4g | Fat: 26.8g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Cholesterol: 60mg | Sodium: 1008mg | Potassium: 265mg | Fiber: 2.7g | Sugar: 2.8g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 6mg