Amazing Mexican Breakfast Casserole

The recipe Sunday was a Mexican breakfast casserole — eggs, chorizo, diced bell peppers, onion, mexican blend cheese, baked in a 9-by-13. Topped with salsa, sour cream, avocado at the table.

The recipe is below.

Amazing Mexican Breakfast Casserole

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

• 1 lb ground breakfast sausage (chorizo-style or spicy)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 can (4 oz) diced green chiles, drained
• 1 can (10 oz) diced tomatoes with green chiles (Rotel), drained
• 8 large eggs
• 1/2 cup whole milk
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (16 oz) refried beans
• 8 small corn tortillas, torn into pieces
• 2 cups shredded Mexican blend cheese, divided
• Sour cream, salsa, and cilantro for serving

Instructions

1. Preheat and prep. Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
2. Cook the sausage. In a large skillet over medium-high heat, brown the sausage, breaking it up as it cooks, about 5–7 minutes. Drain excess fat and transfer sausage to a bowl.
3. Sauté the vegetables. In the same skillet, cook onion and bell peppers over medium heat until softened, about 5 minutes. Stir in green chiles and Rotel; cook 1 minute more. Remove from heat.
4. Whisk the egg mixture. In a large bowl, whisk together eggs, milk, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper until well combined.
5. Layer the casserole. Spread refried beans evenly across the bottom of the prepared baking dish. Top with torn tortilla pieces in an even layer. Scatter sausage and the vegetable mixture over the tortillas. Pour the egg mixture evenly over everything. Top with 1 1/2 cups of the shredded cheese.
6. Bake. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 12–15 minutes, until the eggs are set in the center and the cheese is bubbly and lightly golden.
7. Rest and serve. Let the casserole rest for 5 minutes before cutting. Serve warm with sour cream, salsa, and fresh cilantro.

Nutrition (per serving)

Calories: 420 | Protein: 24g | Fat: 26g | Carbs: 22g | Fiber: 4g | Sodium: 780mg