Mexican Breakfast Casserole – Get ready for a mouthwatering breakfast adventure with our Mexican Breakfast Casserole! This delectable dish combines the vibrant flavors of chorizo, peppers, and cheese into a hearty and satisfying meal. Whether you’re hosting a brunch or simply treating yourself to a special morning feast, this recipe is a must-try. Join us on a flavorful journey and discover why this Mexican Breakfast Casserole will become your new breakfast favorite.
Picture this: it’s a lazy Sunday morning, and the aroma of sizzling chorizo fills the air. As I prepare our beloved Mexican Breakfast Casserole, my husband and our little family eagerly gather around the kitchen, patiently waiting for the dish that has become a cherished tradition in our household.
This recipe holds a special place in our hearts because it brings us together. It’s not just about the incredible flavors; it’s about the memories we create as we savor each bite. We’ve shared laughter, stories, and moments of pure happiness over this delicious casserole. It has become our breakfast centerpiece, a symbol of love and togetherness.
Why This Flavor-Packed Mexican Breakfast Casserole Will Win You Over?
- Dynamic Flavors: Indulge in the bold and authentic Mexican flavors of chorizo, bell peppers, jalapenos, and spices. Each bite is a burst of savory delight that will awaken your taste buds.
- Cheesy Heaven: With a combination of Pepper Jack and cheddar cheeses, our casserole oozes with melty goodness. The cheese adds richness and a gooey texture that perfectly complements the other ingredients.
- Versatile and Customizable: This recipe is incredibly versatile, allowing you to adapt it to your preferences. Feel free to add extra veggies, swap cheeses, or adjust the spice level according to your taste.
- Make-Ahead Convenience: Prepare the casserole the night before, and let it rest in the refrigerator overnight. This way, you can simply pop it in the oven the next morning for a hassle-free and impressive breakfast.
Ingredients:
- 1 pound (450g) chorizo sausage
- ½ large onion, finely chopped
- ½ red bell pepper, finely chopped
- 5 cloves garlic, minced
- 8 ounces (225g) shredded Pepper Jack cheese
- 8 ounces (225g) shredded cheddar cheese
- 4 green onions, finely sliced
- ¼ cup (15g) finely chopped cilantro
- 2 jalapeno peppers, seeded, deveined, and finely chopped
- 12 large eggs
- 3 cups (720ml) half-and-half
- ½ teaspoon hot sauce
- ½ teaspoon ground black pepper
- 9 corn tortillas, quartered
- Toppings: Pico de gallo, sour cream, and avocado or guacamole
Directions:
In a large skillet, cook chorizo sausage with onions, bell peppers, and minced garlic until the chorizo is fully cooked. Set aside.
In a medium mixing bowl, combine the shredded Pepper Jack and cheddar cheeses, green onions, cilantro, and jalapeno peppers. Mix until well combined. Set aside.
Butter a 9″x13″ baking dish.
Spread one-third (⅓) of the quartered tortilla pieces (12 pieces) onto the bottom of the buttered dish. Spoon one-third (⅓) of the cooked chorizo mixture and one-third (⅓) of the cheese mixture on top of the tortillas. Repeat these layers twice more, ending with the cheese layer.
In a separate large mixing bowl, whisk together the eggs, half-and-half, hot sauce, and black pepper until fully combined and slightly bubbly. Pour the egg mixture over the tortilla layers.
Cover the baking dish and refrigerate for at least 6 hours or overnight.
Preheat the oven to 350°F (175°C). Bake the casserole for 60-90 minutes, or until golden brown and set. To check for doneness, insert a fork into the center. If it comes out clean, the casserole is ready.
Allow the casserole to cool for 10 minutes before serving. Serve with fresh pico de gallo, a dollop of sour cream, and slices of avocado or guacamole.
Notes:
- Feel free to substitute the chorizo with a vegetarian alternative or other breakfast sausage options.
- Experiment with different cheese combinations for a unique twist.
- For an extra kick of spice, leave some jalapeno seeds in the mixture.
- This casserole can be refrigerated for up to 3 days, making it a fantastic option for meal prepping or leftovers.
In conclusion, our Mexican Breakfast Casserole is a true breakfast delight that brings the vibrant flavors of Mexico to your table. With its savory chorizo, melty cheese, and the perfect amount of spice, this dish is sure to become a favorite in your household.
Not only does this casserole tantalize your taste buds, but it also holds the power to create lasting memories. Gather your loved ones around, share stories, laughter, and indulge in the comfort and warmth of a homemade breakfast.
The versatility of this recipe allows you to make it your own by adding your favorite vegetables or adjusting the spice level to suit your palate. And the convenience of being able to prepare it ahead of time makes it ideal for busy mornings or special occasions.
So, why not bring a taste of Mexico to your breakfast routine? Try our Mexican Breakfast Casserole and experience the joy of starting your day with a flavorful fiesta. With each bite, you’ll savor the richness of tradition, the warmth of togetherness, and the deliciousness that only a homemade breakfast can provide.
Wake up to a symphony of flavors, create beautiful memories, and enjoy the magic of a Mexican-inspired breakfast with this irresistible casserole. It’s time to treat yourself to a breakfast experience that will leave you feeling nourished, satisfied, and ready to take on the day. Buen provecho!
FAQs
Is it possible to make this recipe without spicy ingredients?
Yes, absolutely! If you prefer a milder version, you can use mild sausage instead of chorizo and omit the jalapeno peppers. The dish will still be delicious and flavorful.
Can I freeze the Mexican Breakfast Casserole?
Yes, you can freeze the casserole after it has been baked. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. When ready to enjoy, thaw it overnight in the refrigerator and reheat in the oven until heated through.
Can I add additional vegetables to the casserole?
Absolutely! This recipe provides a fantastic base, and you can add diced tomatoes, corn, or spinach for added color and nutrients. Customize it to suit your taste and dietary preferences.
Can I prepare this recipe without tortillas?
While the tortillas add a delightful texture, you can substitute them with cornbread or even crusty bread cubes if desired. Adapt the recipe to your liking and make it your own!
Mexican Breakfast Casserole
Ingredients
- 1 pound 450g chorizo sausage
- ½ large onion finely chopped
- ½ red bell pepper finely chopped
- 5 cloves garlic minced
- 8 ounces 225g shredded Pepper Jack cheese
- 8 ounces 225g shredded cheddar cheese
- 4 green onions finely sliced
- ¼ cup 15g finely chopped cilantro
- 2 jalapeno peppers seeded, deveined, and finely chopped
- 12 large eggs
- 3 cups 720ml half-and-half
- ½ teaspoon hot sauce
- ½ teaspoon ground black pepper
- 9 corn tortillas quartered
- Toppings: Pico de gallo sour cream, and avocado or guacamole
Instructions
- In a large skillet, cook chorizo sausage with onions, bell peppers, and minced garlic until the chorizo is fully cooked. Set aside.
- In a medium mixing bowl, combine the shredded Pepper Jack and cheddar cheeses, green onions, cilantro, and jalapeno peppers. Mix until well combined. Set aside.
- Butter a 9"x13" baking dish.
- Spread one-third (⅓) of the quartered tortilla pieces (12 pieces) onto the bottom of the buttered dish. Spoon one-third (⅓) of the cooked chorizo mixture and one-third (⅓) of the cheese mixture on top of the tortillas. Repeat these layers twice more, ending with the cheese layer.
- In a separate large mixing bowl, whisk together the eggs, half-and-half, hot sauce, and black pepper until fully combined and slightly bubbly. Pour the egg mixture over the tortilla layers.
- Cover the baking dish and refrigerate for at least 6 hours or overnight.
- Preheat the oven to 350°F (175°C). Bake the casserole for 60-90 minutes, or until golden brown and set. To check for doneness, insert a fork into the center. If it comes out clean, the casserole is ready.
- Allow the casserole to cool for 10 minutes before serving. Serve with fresh pico de gallo, a dollop of sour cream, and slices of avocado or guacamole.
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