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
- 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
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.
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