Mexican Breakfast Casserole

This Mexican Breakfast Casserole is wonderful for breakfast, brunch, or breakfast for dinner.

What's wonderful about this breakfast casserole is that you can assemble the whole thing the night before and then bake it in the morning while sipping your coffee, Bloody Mary, or Mimosa.

The recipe includes eggs, chorizo, chiles, cheese, and corn tortillas. Garnish this casserole with sour cream, chopped cilantro, and some Tapatio or other hot sauce at the table. Serve this with a big fruit salad and you've got Sunday brunch or breakfast for dinner for ten.

How to make this Mexican breakfast casserole.

First, you roast poblano chiles. I do this by splitting them open and placing them on a foil lined baking sheet and placing them under the broiler until the skin blackens. You can also roast the chiles over the flame of a burner on your stove top. 

Once the chiles are roasted, place them in a plastic bag and let them steam for about 15 minutes before peeling off the blackened skin. Don't worry too much about cleaning off all of the skin. 

After that, cook some onions, chorizo, and red bell peppers together until the chorizo is fully cooked and the vegetables are tender. Whisk together some eggs, half and half, and spices.

Assemble the casserole by layering the chiles, some tortillas, the chorizo mixture, and cheeses. Pour the eggs over everything and refrigerate overnight.

Tips for making this Mexican breakfast casserole. 

I used an enameled cast iron lasagna dish (affiliate link) to bake this casserole. It's great for keeping the casserole super hot for a long time. You could also a ceramic or glass casserole pan.

If you are preparing this dish for "breakfast for dinner," you can assemble it in the morning and bake it just before dinner.

You can also cook the chorizo mixture in advance and refrigerate it before assembling the casserole.

What to do with leftover Mexican breakfast casserole. 

Refrigerate any leftovers. You can reheat them in the microwave or in the toaster oven. While not as pretty, leftovers are just as delicious.

This has been my "go-to" breakfast casserole for years. Whenever we have a breakfast pot luck at work, everyone requests that I bring this dish. It's pretty much legendary.

You can serve this in squares as pictured, stuff it in tortillas with beans for burritos, and even add it to a plate of eggs and beans.

For dinner, I recommend serving this casserole with a Caesar salad.

This week the Dinner Table group is offering breakfast for dinner recipes. Check out everyone's crazy good recipes!

Breakfast for Dinner Recipes

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I originally posted this recipe in August of 2012, my first year of posting recipes on this site. I've spiffed up this post with new photos and a printable recipe card. Plus, I got to enjoy this dish again!

Mexican Breakfast Casserole

Yield: 12 servings

Author: Karen Kerr

This Mexican Breakfast Casserole is wonderful for breakfast, brunch, or breakfast for dinner.

Ingredients:

• 6 poblano chile peppers (they are called pasillas at my grocery store. Thank goodness for smart phones)
• 1 t. butter
• 1 1/2 lbs. chorizo, removed from casings
• 1 C chopped onion
• 1/2 C chopped red bell peppers
• 4 t minced garlic
• 4 t chile powder
• 7 - 8 corn tortillas, cut into quarters
• 10 large eggs
• 3 C half and half
• 1/2 t Tabasco
• 1/2 t salt
• 1/2 t black pepper
• 1/2 C chopped green onion tops
• 1/4 C chopped cilantro plus some for garnish
• 1 1/2 C grated pepper jack
• 1 1/2 C grated cheddar
• Sour cream for garnish
• Tapatio or other picante sauce for garnish

Instructions:

How to cook Mexican Breakfast Casserole

1. Roast the poblanos by broiling them on a foil lined baking sheet in the oven, turning them when they turn black. Once they are blackened place them in a plastic or paper bag and let them rest for 15 minutes. Peel the chiles, cut to spread open, and remove the stems and seed pod.
2. Butter or spray a 9 x 13 inch baking dish. Line the bottom of the baking dish with the chiles.
3. Cook the chorizo in a large skillet, breaking it up as you cook it. Add the onions and bell peppers, and cook for four minutes while continuing to stir. Add the garlic and chile powder and cook for one minute more. Set aside.
4. Whisk together the eggs, half and half, Tabasco, salt, and black pepper.
5. Combine the cheeses with the green onions and cilantro and toss together to evenly distribute.
6. Spread 1/3 of the chorizo over the poblanos in the baking dish. Place a layer of the tortilla quarters on top of the meat. Don't worry if there are some gaps. Spread with 1/3 of the cheese mixture on top of the tortillas. Repeat two more times. Pour the eggs over the whole thing. Cover, and refrigerate over night (at least 6 hours).
7. Bake uncovered at 350 F for one hour and 15 minutes, until an inserted knife comes out clean. Let rest for 10 minutes. Serve with sour cream, hot sauce, and chopped cilantro.

Calories
499.66

Fat (grams)
36.28

Sat. Fat (grams)
15.47

Carbs (grams)
15.22

Fiber (grams)
2.45

Net carbs
12.77

Sugar (grams)
3.73

Protein (grams)
27.84

Sodium (milligrams)
1141.80

Cholesterol (grams)
234.16

https://www.karenskitchenstories.com/2012/08/mexican-breakfast-casserole.html

Karen's Kitchen Stories

breakfast, casserole, cheese, chorizo, make-ahead, Mexican,

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Recipe adapted from Food Network