Mexican Fiesta Breakfast Casserole recipe
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Ingredients
- nonstick cooking spray ¼ pound chorizo sausage 1 cup warm water ¾ cup instant dry milk 3 (6 inch) corn tortillas, cut into bite-size pieces 2 cups beaten eggs 1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained 1 cup frozen whole kernel corn ½ cup chopped green chile pepper ½ cup shredded pepper Jack cheese ½ green bell pepper, chopped 4 green onions, chopped 2 tablespoons light sour cream, or to taste ½ cup grated Mexican cheese blend
Nutrition Info
- 352 caloriescarbohydrate: 23.4 gcholesterol: 265.9 mgfat: 20.2 gfiber: 3.6 gprotein: 20.9 gsaturatedFat: 9.3 gservingSize: -sodium: 642.6 mgsugar: 6.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Fiesta Breakfast Casserole
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.
Heat a medium skillet over medium-high heat. Add chorizo, cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.
Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.
Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven, spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.