Mexican Breakfast Casserole
A savory, slightly spicy dish that layers chorizo, eggs, tortillas, and melty cheeses, perfect for brunch or a quick weeknight dinner.
Ingredients
Main Ingredients
- 1 lb chorizo or breakfast sausage, cooked and crumbled Chorizo for smoky heat; sausage for milder flavor.
- 8 pieces eggs, beaten
- 1/2 cup milk or half-and-half Half-and-half yields a richer custard.
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese Can swap for Monterey Jack.
- 1 piece red bell pepper, diced
- 1/2 piece onion, diced
- 1 can diced green chiles (4 oz), drained
- 6 pieces corn tortillas, cut in halves or quarters Use corn for texture; flour works in a pinch.
- 1 tsp ground cumin
- 1 tsp smoked paprika Or regular paprika.
- 1/2 tsp salt Or to taste.
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- In a large skillet over medium heat, cook the chorizo or breakfast sausage with the diced onion and red bell pepper until browned and softened, about 6–8 minutes. Drain excess grease and set the mixture aside to cool slightly.
- In a medium bowl, whisk together eggs, milk (or half-and-half), cumin, paprika, and salt until fully combined. Taste and adjust seasoning.
Assembly
- Arrange half of the tortilla pieces in an even layer across the bottom of the prepared baking dish. Press them down slightly.
- Spoon half of the meat-and-vegetable mixture over the tortillas. Sprinkle with half of the cheddar and half of the pepper jack cheese, then pour half of the egg mixture evenly over the top.
- Repeat the layering with the remaining tortillas, meat mixture, remaining cheeses, and the remaining egg mixture. Press gently to ensure tortillas absorb custard.
Baking
- Cover the dish tightly with foil and bake for 30 minutes.
- Remove the foil and bake an additional 10–15 minutes until the top is golden and the eggs are set.
- Remove from the oven and let rest for 10 minutes before slicing.
Notes
For a vegetarian version, use plant-based crumbled sausage or black beans. To lighten it, use milk instead of half-and-half and reduced-fat cheeses. Serve with fresh cilantro, avocado, and optional toppings like salsa.