Bold & Flavorful Chorizo Breakfast Casserole

Baked cheesy casserole with tortilla strips, black beans, and herbs in a white dish.

Bold & Flavorful Chorizo Breakfast Casserole

If you love a hearty, flavorful breakfast, this Chorizo Breakfast Casserole is for you! Loaded with crumbled chorizo, black beans, savory tortilla strips, and green chiles- it's bold, spicy, and so easy to make. Make this casserole ahead of time, or the morning of in about 1 hour. It's perfect for your next brunch get together, Sunday morning family breakfast, or meal prepping for the week ahead.

Course Breakfast

Cuisine American, Mexican

Prep Time 25

Cook Time 45

Total Time 1 10

Servings servings

Calories 300kcal

Author Kelly Nash

Cost $15

Equipment

Ingredients

1 tbsp olive oil
1 lb chorizo
1 orange or red bell pepper chopped
1 small/medium yellow onion chopped
8 large eggs
½ cup milk
1 teaspoon chile powder
1 teaspoon cumin
1 teaspoon garlic powder
4 oz can of green chiles drained
½ cup black beans drained and rinsed
2 cups shredded cheddar cheese
4-5 taco size tortillas cut into strips
cilantro or green onions for topping
sour cream and hot sauce for topping

US Customary - Metric

Instructions

Preheat the oven to 350 F and grease a 9x13 casserole dish. Set aside.
In a nonstick skillet, cook and crumble chorizo over medium heat until browned and cooked through, 6-8 minutes. Drain on a paper towel-lined plate. In the same skillet, cook pepper and onion until tender, 5-7 minutes. Remove from heat, add to chorizo, and let cool.
1 tbsp olive oil, 1 lb chorizo, 1 orange or red bell pepper, 1 small/medium yellow onion
While chorizo is cooling, whisk together the eggs, milk, chile powder, cumin, garlic powder, green chiles, and black beans.
8 large eggs, ½ cup milk, 1 teaspoon chile powder, 1 teaspoon cumin, 1 teaspoon garlic powder, 4 oz can of green chiles, ½ cup black beans
In the greased dish, add the cooled chorizo mixture, add 1 cup of cheese, and sprinkle the tortilla strips on top. Pour the egg mixture on top, and gently toss so everything is covered. Top with the other cup of the cheese.
2 cups shredded cheddar cheese, 4-5 taco size tortillas
Bake in the oven for 35-45 minutes, or until the center is set and cooked through. Let cool for 15 minutes before serving. Top with cilantro, green onions, sour cream, and/or hot sauce.

Notes

Let the casserole cool and come to room temperature, then store it in an airtight container in the fridge for up to 5 days.

reheat slices of the casserole in the microwave, toaster oven, or oven until warmed throughout.

To freeze, place in a freezer-safe airtight container for up to 2 months. Let thaw in the fridge overnight before reheating and enjoying.

Nutrition