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.
Servings 12 people
Calories 477kcal
Ingredients
- To Prepare The Corn Tortillas
- ¼ cup canola oil
- 12 yellow corn tortillas
- For The Casserole
- 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
- About Chorizo: I'm not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling and grease that cooks away and you're left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you'll need to buy 2 tubes as that product renders down to less meat.
- Pull it before it looks “fully done”. The carry over, resting period finishes it, and makes it easy to slice.
- Fried Tortillas: Don't skip frying or toasting the corn tortillas. It gives this casserole structure. Using soft corn tortillas right out of the package will result in a mushy texture.
- Chorizo: If the cooked chorizo has created a lot of grease, drain it before adding to the casserole to avoid a greasy texture.
Nutrition
Calories: 477kcal | Carbohydrates: 19g | Protein: 26g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 282mg | Sodium: 1454mg | Potassium: 406mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1243IU | Vitamin C: 1mg | Calcium: 390mg | Iron: 2mg
