Christmas Breakfast Casserole Recipe
A make-ahead enchilada-style breakfast casserole with Mexican flair and lots of protein to fuel your day!
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Ingredients
- 2 teaspoons oil - olive oil, canola, vegetable
- 1 small onion - chopped
- 5 ounces tomatoes - chopped
- 6 ounces lean chorizo
- 3 cloves garlic - minced
- 6 ounces roasted and peeled green chile - chopped; see Ingredients Notes in post for substitutions
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- fresh ground pepper
- 4 eggs - whisked
- 1 cup half and half - see Ingredients Notes in post for substitutions
- 4 ounces cotija - grated or crumbled
- 4 ounces melting cheese (asadero, jack, cheddar) - grated
- 12 tortillas - cut in quarters
Instructions
- Preheat oven to 375℉/191℃.
- Add a drizzle of olive or vegetable oil to a skillet over medium-high heat. Sauté onion until translucent – about 2-3 minutes. Add the chorizo, tomatoes, the green chiles, and garlic and cumin. Sauté an additional 3-5 minutes until the tomatoes soften and chorizo is browned.
- Whisk the eggs and cream together. Quarter the corn tortillas, and shred the cheese.
- Spray an 8 x 8 baking dish with non-stick spray (or lightly coat with oil). Layer the tortilla triangles, ½ chorizo mixture, ⅓ of the cheese, and ½ of the eggs/cream. Repeat.
- Finish the casserole with the remaining tortillas and a generous amount of cheese.
- Bake in the oven 20 to 30 minutes until golden brown. Cool slightly to allow it to set before cutting to serve.
Nutrition
Calories: 461kcal | Carbohydrates: 29g | Protein: 25g | Fat: 27g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com