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Spicy Mexican Breakfast Casserole

Spicy Mexican Breakfast Casserole

Spicy Mexican Breakfast Casserole | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyBeginner

Take breakfast to another level with this Spicy Mexican Casserole. Layer after layer of mouthwatering goodness will make you want more! This is a great dish to prep the night before and pop in the oven in the morning!

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Yields12 Servings
Prep Time25 minsCook Time1 hrTotal Time1 hr 25 mins

 8 corn tortillas
 4 links chorizo or sausage of your choice (about 1 1/4 lbs)
 12 large eggs
 1 onion, diced
 4 cloves garlic, minced
 3 cups shredded Mexican blend cheese
 1 can black beans, rinsed and drained
 1 can corn, rinsed and drained
 1 yellow bell pepper, diced
 1 poblano, diced
  cup milk
 1 jar red or green salsa
 1 tsp salt
 1 tsp cumin
Optional Toppings
 Diced avocado
 Queso fresco
 Diced red onion
 Diced tomatoes
 Cilantro

1

Remove the sausage from the casings, crumble, and cook in a large pan over medium-high heat.

2

Once the sausage starts to brown, add the diced onion, peppers, and minced garlic. Sauté for 2-3 minutes, until softened.

3

Stir in the beans, corn, cumin, salt, milk, and salsa. Simmer until everything is heated through then remove from heat.

4

Whisk the eggs together in a large bowl.

5

Spray a 9 x 13" baking dish with nonstick cooking spray and layer with 4 of the corn tortillas. Add 1/2 the sausage mixture on top and sprinkle with 1 1/2 cups of the shredded cheese. Pour 1/2 of the whisked eggs over the top.

6

Repeat with the remaining tortillas, sausage mixture, cheese, and eggs. Sprinkle or grate extra cheese on top, if desired, then cover with foil and transfer to the fridge overnight.

7

Remove from the fridge 20 minutes before cooking. Preheat oven to 400°F.

8

Cook, covered, for 45 minutes. Let stand for 5-10 minutes before serving.

9

Finish with the toppings of your choice and enjoy!

Ingredients

 8 corn tortillas
 4 links chorizo or sausage of your choice (about 1 1/4 lbs)
 12 large eggs
 1 onion, diced
 4 cloves garlic, minced
 3 cups shredded Mexican blend cheese
 1 can black beans, rinsed and drained
 1 can corn, rinsed and drained
 1 yellow bell pepper, diced
 1 poblano, diced
  cup milk
 1 jar red or green salsa
 1 tsp salt
 1 tsp cumin
Optional Toppings
 Diced avocado
 Queso fresco
 Diced red onion
 Diced tomatoes
 Cilantro

Directions

1

Remove the sausage from the casings, crumble, and cook in a large pan over medium-high heat.

2

Once the sausage starts to brown, add the diced onion, peppers, and minced garlic. Sauté for 2-3 minutes, until softened.

3

Stir in the beans, corn, cumin, salt, milk, and salsa. Simmer until everything is heated through then remove from heat.

4

Whisk the eggs together in a large bowl.

5

Spray a 9 x 13" baking dish with nonstick cooking spray and layer with 4 of the corn tortillas. Add 1/2 the sausage mixture on top and sprinkle with 1 1/2 cups of the shredded cheese. Pour 1/2 of the whisked eggs over the top.

6

Repeat with the remaining tortillas, sausage mixture, cheese, and eggs. Sprinkle or grate extra cheese on top, if desired, then cover with foil and transfer to the fridge overnight.

7

Remove from the fridge 20 minutes before cooking. Preheat oven to 400°F.

8

Cook, covered, for 45 minutes. Let stand for 5-10 minutes before serving.

9

Finish with the toppings of your choice and enjoy!

Spicy Mexican Breakfast Casserole

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