Eggs Ole Mexican Breakfast Casserole

Mexican Breakfast Casserole with eggs, cheese and tortillas

Eggs Ole Mexican Breakfast Casserole

This recipe has everything you've been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, all topped with a cheesy sauce, they'll be asking for seconds.

Course Breakfast Recipes

Cuisine Mexican, Southwestern

Diet Gluten Free

Prep Time 30

Cook Time 35

Resting time 10

Total Time 55

Servings

Calories 477kcal

Author Lea Ann Brown

Ingredients

1/4 cup canola oil
12 yellow corn tortillas
1 pound bulk chorizo browned
1 cup cheddar cheese shredded
1 cup Monterey jack cheese shredded
16 large eggs
12 ounces of your favorite salsa thick and chunky works best
1 cup sour cream full or reduced fat
For the queso topping sauce:
12 ounces Velveeta cut in cubes
8 ounces Salsa thick and chunky works best
6 Tablespoons milk

Instructions

Preheat oven to 350 degrees.
Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
Brown chorizo in a the same pan, remove to paper towels and set aside.
Spray a 9x13 casserole dish with Pam.
Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
Bake uncovered at 350 for 30 - 40 minutes or until set.
Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.

Notes

Use fresh cheese as opposed to packages of pre-shredded cheese. 1/4 pound of cheese will produce 1 cup shredded.

Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier.

You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and then foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.

Most of the time I've made this recipe, I've halved this ingredients. All ingredients are easily divided by two. Then bake in a 10" x 6 1/2" or an 8" by 8" casserole dish instead of the 9 x 13" dish.

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