Southwestern Breakfast Casserole
70% authentic · Tex-Mex
A flavorful twist on breakfast casserole, incorporating spicy chorizo, black beans, corn, and Monterey Jack cheese for a Southwestern flair.
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Ingredients
- Chorizo sausage, casings removed1 pound
- Corn tortillas, torn6
- Large eggs10
- Milk1.5 cups
- Canned black beans, rinsed and drained1 cup
- Frozen corn kernels1 cup
- Shredded Monterey Jack cheese2 cups
- Diced green chilies (canned)4 oz
- Salt1/2 teaspoon
- Black pepper1/4 teaspoon
Steps
- 1
Brown the chorizo in a skillet over medium-high heat. Drain excess grease.
- 2
In a large bowl, whisk together eggs, milk, salt, and pepper.
- 3
Add the torn corn tortillas, cooked chorizo, black beans, corn, diced green chilies, and half of the Monterey Jack cheese to the egg mixture. Stir gently.
- 4
Pour the mixture into a greased 9x13 inch baking dish.
- 5
Cover and refrigerate for at least 30 minutes.
- 6
Preheat oven to 375°F (190°C).
- 7
Uncover and sprinkle the remaining cheese over the top.
- 8
Bake for 40-45 minutes, or until set and golden brown.
- 9
Let stand for 5-10 minutes before serving.
