Description
A flavorful and hearty breakfast casserole featuring spicy Mexican chorizo, green chiles, eggs, and melty cheese layered with tortillas, perfect for brunch or breakfast gatherings.
Ingredients
- 12 oz Mexican chorizo
- 1 can (4 oz) diced green chiles (Hatch or Anaheim)
- 8 large eggs
- 1 cup (240 ml) milk (whole or 2%)
- 6–8 flour tortillas (8-inch), slightly stale
- 2 cups (200 g) shredded cheese (sharp cheddar and Monterey Jack mix)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup fresh cilantro, chopped (optional)
- Salt and black pepper to taste
- 1 tablespoon olive oil or vegetable oil
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add chorizo, breaking it up with a spoon. Cook for 6-8 minutes until browned and cooked through, stirring occasionally. Drain excess fat if necessary.
- In a large mixing bowl, whisk together 8 eggs and 1 cup milk. Season lightly with salt and pepper until smooth and pale yellow.
- Tear flour tortillas into bite-sized pieces. Spread half of them evenly on the bottom of the baking dish.
- Scatter half of the cooked chorizo mixture and half of the diced green chiles over the tortillas.
- Sprinkle half of the shredded cheese on top.
- Repeat layering with remaining tortillas, chorizo, green chiles, and cheese.
- Slowly pour the egg and milk mixture evenly over the layered ingredients. Gently press down with a spatula to help the egg soak into the tortillas. Let sit for about 5 minutes.
- Bake for 30-35 minutes until the top is golden and eggs are set (a knife inserted in the center should come out clean).
- Remove from oven and sprinkle with fresh chopped cilantro.
- Let the casserole cool for 5 minutes before slicing into squares and serving.
Notes
Use slightly stale tortillas to prevent sogginess and help soak up the egg mixture. Drain excess fat from chorizo for balanced richness. Tent casserole with foil if browning too quickly. Let rest 5-10 minutes after baking for easier slicing. For extra creaminess, fold in ½ cup sour cream or Mexican crema into egg mixture before baking. Substitute turkey chorizo or tofu for leaner or vegetarian versions. Corn tortillas can be used for gluten-free option but are more delicate.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Breakfast, Brunch
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/8 of cass
- Calories: 375
- Sugar: 2
- Sodium: 600
- Fat: 25
- Saturated Fat: 9
- Carbohydrates: 18
- Fiber: 2.5
- Protein: 22
Keywords: Mexican chorizo casserole, breakfast casserole, brunch recipe, green chiles, spicy breakfast, egg bake, savory casserole