Mexican Fiesta Breakfast Casserole
We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.
Ingredients
Directions
Cook's Notes:
I serve this with warm breakfast bread as well as drop biscuits or buttered sliced French bread.
When I pull this out of the oven after the bake time, I turn the oven off. The heat is enough to melt the cheese down.
You can use 2 cups cooked pinto beans instead of canned, and plain yogurt instead of sour cream. I put several pounds of green chiles every year in our freezer, but you can use canned green chiles in this as well.
You can use fat-free evaporated milk instead of powdered milk. I always keep it on hand, where I don't always have evaporated milk. Feel free to use bacon, sausage, or diced ham instead of chorizo.