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5 from 1 vote

Mexican Style Breakfast Casserole

Prep Time18 minutes
Cook Time40 minutes
Servings: 8 servings
Calories: 361kcal

Ingredients

  • 1 pound ground chorizo*
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 jalapeños, diced
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • 1 4 oz can diced green chilis
  • 1 16 oz pinto or black beans, drained and rinsed
  • 1 cup shredded cheese, pepper jack or cheddar
  • 12 large eggs
  • ¼ cup milk of choice

Toppings (optional)

  • salsa
  • diced avocado
  • chili lime sauce/mayo*
  • chopped cilantro

Instructions

  • Preheat the oven to 375° and line a 13x9 pan with parchment paper.
  • In a large skillet, cook the chorizo over medium/high heat until cooked through, about 7 minutes. Scoop into the prepared pan, spreading evenly, and place the pan back on the stove- no need to wash it.
  • Add olive oil to the pan and add in the onion, jalapeño, salt and garlic powder. Cook over medium heat until they start to get tender, about 5-7 minutes. Add in the can of green chilis and cook for another 1-2 minutes. Scoop this mixture over the chorizo in the pan.
  • Add the drained beans and top with the shredded cheese. Crack the eggs into a medium bowl and add the milk. Whisk well and pour over the mixture in the pan. Bake for 40-43 minutes, until the middle is set.
  • Top with any desired toppings. I used salsa, avocado, a chili lime sauce and cilantro.
  • Enjoy warm and keep leftovers covered in the fridge for up to 10 days.

Notes

*If you can't find ground chorizo, use ground turkey or pork and a chorizo seasoning. 
*I used Sir Kensington's Chili Lime Sauce and Primal Kitchen Chipotle Mayo would work great
*topping are not included in the nutrition info 

Nutrition

Calories: 361kcal | Carbohydrates: 5g | Protein: 21g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 329mg | Sodium: 824mg | Potassium: 144mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 914IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg