Mexican Breakfast Casserole

This breakfast casserole is layered like lasagna. Tortillas are quartered and placed in the bottom of a baking dish. Then a mixture of chorizo, onions and garlic is spread on top of the tortillas. Next a mixture of cheeses and green onions is sprinkled on top. The layers repeat two more times. A dozen eggs, half-n-half, hot sauce and black pepper are whisked together and poured on top. Then the casserole is covered and refrigerated overnight, before being baked the next day until golden.

Course Breakfast

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Refrigeration Time 6 hours

Servings 10 people

Ingredients

1 lb chorizo sausage
½ large onion finely chopped
½ red pepper finely chopped
5 garlic cloves minced
8 oz Pepper Jack cheese shredded
8 oz Cheddar cheese shredded
4 green onions finely sliced
¼ cup cilantro finely chopped
2 large jalapeno pepper seeded, deveined, finely chopped
12 large eggs
3 cups half-n-half
½ tsp hot sauce
½ tsp ground black pepper
9 corn tortillas quartered
Toppings: pico de gallo sour cream, avocado, guacamole

Instructions

In a large skillet, brown chorizo with onions, peppers and garlic until chorizo is cooked through. Remove from heat and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions and jalapeno. Stir until combined. Set aside.
Butter a 9x13 baking dish.
Spread a third of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon a third of the chorizo mixture and a third of the cheese mixture on top. Repeat layers twice more, ending with cheese layer.
In a large mixing bowl, whisk together the eggs, half-n-half, hot sauce and black pepper until fully combined and a little bit bubbly. Set aside.
Pour the egg mixture on top.
Cover and refrigerate for at least 6 hours or overnight.
Bake at 350 F for 60-90 minutes, until golden brown. Test with fork, if comes out clean, it’s ready.
Let set for 10 minutes, before serving. Serve with toppings