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.

rlt11_NMC
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.

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  • 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.

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.

Nutrition Facts

340 calories; 19 g total fat; 268 mg cholesterol; 614 mg sodium. 23.5 g carbohydrates; 20.4 g protein; Full Nutrition