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Mexican Breakfast Casserole

Mexican Breakfast Casserole Recipe

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 1 lb Mexican chorizo, casings removed
  • 1 medium yellow onion, diced
  • 1 jalapeño, seeded and minced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, drained
  • 12 corn tortillas, cut into 1-inch strips
  • 8 large eggs
  • 2 cups whole milk
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • Fresh cilantro, chopped, and sliced avocado, for serving

Method
 

  1. Brown the chorizo in a skillet over medium-high heat, breaking it up, about 5 minutes. Add onion, jalapeño, and bell pepper, cook 4 minutes until soft. Stir in garlic for 30 seconds, then remove from heat. Mix in black beans and drained tomatoes.
  2. Grease a 9x13-inch dish. Layer half the tortilla strips, half the chorizo mixture, and half of both cheeses. Repeat with the remaining ingredients.
  3. Whisk eggs, milk, cumin, chili powder, salt, and pepper. Pour evenly over the casserole, pressing down any floating tortillas. Let sit 15 minutes, or cover and refrigerate 1 hour up to overnight.
  4. Preheat oven to 350°F (175°C). Uncover and bake 45 to 55 minutes, until center is set and edges are golden.
  5. Rest 5 minutes, then slice into squares. Top with cilantro and avocado to serve.

Notes

If you prep this the night before, the chill time (1 hour or overnight) is not included in the prep total. The longer it rests, the more the tortillas soften and the flavors come together. Thawed frozen shredded cheese works fine here. Let the casserole sit at room temperature for 20 minutes before baking if it went straight from the fridge to the oven.