Enchilada Breakfast Casserole
Try this Enchilada Breakfast Casserole recipe, or contribute your own.
Try this Enchilada Breakfast Casserole recipe, or contribute your own.
- 1/2 tsp garlic powder
- 3 tb olive oil
- 10 large eggs
- 12 oz chorizo sausage no casings
- 1/4 cup milk (i use whole)
- 1/4 tsp table salt
- 1 cup black beans rinsed and drained
- 1/2 tsp table salt
- 12 (8-inch) corn tortillas
- 15 oz mexican blend shredded cheese (cheddar jack works too)
- 2 (10 oz each) cans enchilada sauce
- 1 cup chunky salsa (i use mild)
- 1 (2.25 oz) can sliced olives drained
- 3 tb fresh cilantro chopped for garnish
- Carbohydrate 7.57594206675743 g
- Cholesterol 503.263440437333 mg
- Fat 26.7712766544227 g
- Fiber 2.18306662039221 g
- Protein 25.3204884246641 g
- Saturated Fat 9.06903911802475 g
- Serving Size 1 1 Serving (223g)
- Sodium 816.517869269109 mg
- Sugar 5.39287544636522 g
- Trans Fat 2.68114459194561 g
- Calories 374 calories
Step-by-step
- Grease a 13x9 glass baking dish; set aside. Preheat oven to 350F.
- In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.
- In a bowl, beat eggs together with milk, ¼ tsp salt, and garlic powder.
- In same skillet, heat olive oil over medium heat about 1 min. Add beaten eggs and cook, gently pushing and stirring cooked portions to the center and allowing uncooked portions to come underneath until scrambled eggs are set. Transfer to a bowl and set aside.
- In a bowl, combine enchilada sauce, ½ tsp salt, and salsa.
- Spread a third of the salsa mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, and half of the beans. Sprinkle with half of the cheese. Spread a third of the salsa mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, and beans. Spread the remaining third of salsa mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
- Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly.
- Garnish with chopped cilantro.
- * Notes: Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required. Regular sausage may be used if you don't want any heat, but Chorizo is highly recommended.
Operating within a single 13x9-inch glass baking dish requires arranging ingredients to manage moisture release, particularly when combining salsa-laced sauces with egg proteins. Tex-Mex breakfast casseroles emerged from the practical necessity of adapting folded or rolled antojitos into scaled-up portions for feeding crowds without individual frying steps. Ground pork chorizo introduces rendered fats that demand careful draining to prevent the tortilla layers from turning soggy during the initial covered bake at 350 degrees Fahrenheit. Corn tortillas absorb surrounding liquids faster than flour alternatives, making them structurally sound for structural integrity but sensitive to prolonged saturation. Baking the assembly under aluminum foil for twenty minutes traps steam to soften the maize before removing the cover for another twenty minutes to brown the melted cheese topping. Swapping chorizo for standard breakfast sausage alters the fat-to-spice ratio, requiring adjustments to added salt levels since commercial chorizo typically carries higher sodium concentrations. Resting the unbaked pan overnight in the refrigerator compresses the starch matrix, though chilled baking requires extending total oven time until internal bubbles appear.
