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    Home » Recipes » Recipes

    November 20, 2018

    Mexican Chorizo Breakfast Casserole

    Jump to Recipe Print Recipe

    This post is sponsored by Nellie's Free Range Eggs. I received a monetary gift card and coupons in order to facilitate this recipe. All opinions, as always, are my own. This Mexican Chorizo Breakfast Casserole, made with eggs, chorizo, diced tomatoes, peppers, and cheese, can be prepared ahead and is perfect for weekend mornings. 

    Close up photo of a slice of Mexican Chorizo Breakfast Casserole on a white plate

    With the holidays quickly approaching and all the running around we have to do, I've been looking more and more towards recipes I can make ahead and still have something healthy. Actually, this Mexican Chorizo Breakfast Casserole would be great on Christmas morning. Nellie's Free Range Eggs are something I buy whenever I can. The chickens are raised on Certified Humane® free range farms, making quality eggs your family can enjoy.

    This recipe uses Nellie's extra large eggs because they are the only size available at my local grocery store. If you can only find the large eggs simply increase the eggs in the recipe to a full dozen instead of 10. 

    Photo of ingredients for Mexican Chorizo Breakfast casserole

    You can prepare the breakfast casserole recipe the night before, then bring it out of the fridge and let it come to room temperature for 30 minutes before baking.

    How to Make Mexican Chorizo Breakfast Casserole 

    Cook the chorizo over medium high heat until fully cooked, drain in a colander to remove all the grease. Grease a baking dish with butter. Spread the cooked chorizo across the bottom of the baking dish. 

     Top with the tomatoes, green peppers, jalapeno, and cilantro.

    Photo of chorizo topped with tomatoes, peppers, and cilantro

    Crack the eggs into a mixing bowl and beat with a fork until well combined. Pour the eggs over the chorizo/vegetable mixture.

    Photo of uncooked eggs, chorizo, and veggies in a baking dish

    Top with shredded cheese.

    Photo of shredded cheese topped unbaked Mexican Chorizo Breakfast Casserole

    If baking now, place the baking dish a preheated to 375F oven and bake for 15-20 minutes, or until the eggs are cooked through. If baking the next day, cover the baking dish with plastic wrap and refrigerate. Bring out of the refrigerator 30 minutes before baking. 

    Photo of baked Mexican Chorizo Breakfast Casserole

    Here are some more breakfast casserole recipes you might enjoy:

    Sausage Hashbrown Breakfast Casserole

    Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole 

    Overnight Eggs Benedict Casserole 

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    Close up photo of a slice of Mexican Chorizo Breakfast Casserole on a white plate
    Print Recipe
    4.25 from 8 votes

    Mexican Chorizo Breakfast Casserole

    This Mexican Chorizo Breakfast Casserole, made with eggs, chorizo, diced tomatoes, peppers, and cheese, can be prepared ahead and is perfect for weekend mornings. 
    Prep Time20 minutes mins
    Cook Time15 minutes mins
    Bring to room temp30 minutes mins
    Total Time35 minutes mins
    Course: Breakfast/Brunch
    Cuisine: Mexican/American
    Keyword: breakfast casserole, Mexican casserole, Mexcian breakfast
    Servings: 6
    Calories: 292kcal
    Author: Bernadette

    Ingredients

    • 10 extra large eggs
    • 7 ounces pork Mexican chorizo
    • 1 tomato , seeded and chopped
    • 1 jalapeno , seeded and minced
    • ¾ cup chopped green bell pepper
    • 1 tablespoon chopped cilantro
    • 1 packed cup Mexican 4 cheese blend

    Instructions

    • Cook the chorizo over medium high heat until fully cooked, drain in a colander to remove all the grease.  
    • Grease a baking dish with butter. If your are not preparing ahead, preheat the oven to 375 degrees F. Otherwise, proceed to step 3. 
    • Spread the cooked chorizo across the bottom of the baking dish. Top with the tomatoes, green peppers, jalapeno, and cilantro.
    • Crack the eggs into a mixing bowl and beat with a fork until well combined. Pour the eggs over the chorizo/vegetable mixture. Top with shredded cheese. 
    • If baking now, place the baking dish in the preheated oven and bake for 15-20 minutes, or until the eggs are cooked through. If baking the next day, cover the baking dish with plastic wrap and refrigerate. Bring out of the refrigerator 30 minutes before baking. 

    Nutrition

    Calories: 292kcal | Carbohydrates: 3g | Protein: 20g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 376mg | Sodium: 543mg | Potassium: 341mg | Sugar: 1g | Vitamin A: 770IU | Vitamin C: 20.5mg | Calcium: 59mg | Iron: 2.3mg
    « Baked Flounder with Lemon Garlic Butter
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    Comments

    1. Julie says

      June 08, 2019 at 7:59 pm

      What size baking dish do you use?

      Reply
      • Bernadette says

        June 08, 2019 at 8:56 pm

        I believe it was a 9x12 baking dish. It is a fairly thin casserole. If you are using a smaller baking dish, you will need to increase the baking time.

        Reply
      • Brian V says

        February 03, 2022 at 2:24 pm

        5 stars
        Initially I pulled out a 9x13 pan and I realized that the ingredients would be sparsely spread out on the pan and the eggs would only be a thin layer. I bumped down to an 8x8 and the result was wonderful. I did cook it for 25 minutes and it came out perfect. I would make this again.

        Reply
    2. IMQ says

      April 07, 2019 at 11:12 am

      This recipe was super easy to make & taste delicious!

      Reply
    4.25 from 8 votes (7 ratings without comment)

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