TexMex Breakfast Casserole is so dad-gum good. The Loon loves the traditional breakfast casserole, but he really loves this one, too. Make this the night before, pop it in the oven, and let your guests be wowed by this awesome TexMex Breakfast Casserole!!
The cooked chorizo, veggies and spices smell so good!
Cheeses, cilantro and green onions add depth to the flavor
Layering can be fun
Bake until bubbly…let sit for about 10 minutes…so yummy!!! TexMex Breakfast Casserole!
8 4.5 oz can of whole green chilies
1 tablespoon of unsalted butter
1 1/2 lbs of chorizo, removed from casing and crumbled
1 cup of chopped yellow onions
1/2 cup of chopped red peppers
2 jalapeno peppers, diced…seeds and stems removed
3 garlic cloves, minced
2 tablespoons of chili powder
10 corn tortillas, quartered
10 large eggs
3 cups of half and half
1 tablespoon of hot red pepper sauce (such as Krystals or Franks)
3/4 teaspoon of salt
1/2 teaspoon of black pepper
1/2 cup of green onions, diced
1/4 cup of chopped cilantro
1.5 cups of grated pepper jack cheese
1.5 cups of grated medium sharp cheddar cheese
Sour cream (garnish)
Butter a 9×13 baking dish. Spread the chilies in a flat layer across the bottom of the dish
In a large skillet, cook the chorizo over medium high heat, stirring to break up the meat, until browned. Add the onions, bell peppers and jalapenos, and cook until soft…about 7 minutes.
Add the garlic and chili powder, and cook, stiffing, for another 2 minutes. Remove from heat.
In a large bowl, whisk the eggs and half-and-half with the hot sauce, salt and pepper.
In another bowl, combine the green onions, cilantro, jack and cheddar cheeses, and mix well.
Spoon 1/3 of the chorizo mixture of the chili in the dish, top with 1/3 of the tortilla quarters, and 1/3 of the cheese mixture. Repeat layering, ending with a cheese layer
Pour the eggs mixture over the ingredients. Let rest, covered, in the fridge overnight.
Pre-heat oven to 350 degrees.
Remove foil. Bake for 1 hour. Let rest for about 10 minutes.