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Mexican Breakfast Casserole
A light and fluffy chorizo and eggs Mexican Breakfast Casserole layered with tortillas, queso, pico de gallo, salsa verde and flavor!
Prep Time
10
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
10
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American, Mexican
Servings:
12
people
Author:
Julie Blanner
Ingredients
12
ounce
chorizo
cooked, crumbled
10
eggs
large
1¾
cups
heavy cream
or milk
6
flour tortillas
or corn
16
ounces
queso cheese dip
to spread across the top after baking
½
cup
pico de gallo
to garnish
¼
cup
salsa verde
to garnish
Instructions
Preheat oven to 350℉. Grease casserole dish.
Line casserole dish with tortillas.
In a large sauté pan over medium heat, cook and crumble chorizo. Layer on top of tortillas.
Top chorizo with a layer of tortillas.
In a small mixing bowl, whisk eggs and milk together. Pour on top of tortillas.
Bake 60 minutes.
Cover in warmed queso, drizzle salsa verde and pico de gallo to garnish.
Notes
Make it ahead the night before and just throw it in the morning when you wake. See the details below.
You can decide exactly how spicy you'd like this dish to be. If you like a milder spice level, choose a mild chorizo and salsa verde.
Nutrition
Calories:
278
kcal
|
Carbohydrates:
14
g
|
Protein:
19
g
|
Fat:
16
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
172
mg
|
Sodium:
1115
mg
|
Potassium:
254
mg
|
Fiber:
1
g
|
Sugar:
6
g
|
Vitamin A:
738
IU
|
Vitamin C:
1
mg
|
Calcium:
303
mg
|
Iron:
2
mg