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Mexican Fiesta Breakfast Casserole
Mexican Fiesta Breakfast Casserole
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Spicy chorizo and bean breakfast bake with a Mexican flair for a crowd-pleasing morning dish.
Ingredients:
  • nonstick cooking spray
  • 0.25 pound chorizo sausage
  • 1 cup warm water
  • 0.75 cup instant dry milk
  • 3 (6 inch) corn tortillas, cut into bite-size pieces
  • 2 cups beaten eggs
  • 1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
  • 1 cup frozen whole kernel corn
  • 0.5 cup chopped green chile pepper
  • 0.5 cup shredded pepper Jack cheese
  • 0.5 green bell pepper, chopped
  • 4 green onions, chopped
  • 2 tablespoons light sour cream, or to taste
  • 0.5 cup grated Mexican cheese blend
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C, then generously spray an 8-inch square glass baking dish with cooking spray.
  • In a hot skillet, cook chorizo until browned and crumbly, about 3 to 5 minutes. Drain on paper towels.
  • Combine water and dry milk in a large bowl, then add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Gently mix until well combined. Transfer mixture to a prepared dish.
  • 1. Bake until the top is golden brown and the center is set, for 55 to 60 minutes. Remove it from the oven, top it with sour cream and sprinkle Mexican cheese on top. Pop it back in the oven for about 1 minute to melt the cheese. Allow it to cool a bit before serving.

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