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
Calories 400kcal
Ingredients
- 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
Instructions
- 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.
To assemble
- 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!
Video
Nutrition
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