Tex Mex Breakfast Casserole

Tex Mex Breakfast Casserole: A Crowd-Pleasing Morning Delight

As a busy mom, I'm always on the lookout for breakfast recipes that are both delicious and easy to make. This Tex Mex Breakfast Casserole has become a weekend staple in my house, and for good reason. It's incredibly flavorful, satisfying, and best of all, it can be mostly prepped the night before, saving me precious time in the morning. The combination of fluffy potatoes, spicy chorizo, and melty cheese is a winner every time. The salsa and avocado topping adds a fresh, vibrant touch that elevates this dish from ordinary to extraordinary. It's the kind of breakfast that makes everyone happy, from my picky eaters to my husband who always appreciates a hearty start to his day.

The beauty of this casserole lies in its adaptability. Feel free to experiment with different types of cheese – pepper jack or cheddar would be delicious additions or substitutes. If you're not a fan of chorizo, you could easily swap it for crumbled bacon or sausage. The green chilies provide a nice kick, but if you prefer a milder flavor, you can reduce the amount or omit them altogether. The key is to have fun with it and customize it to your family's preferences. This recipe is incredibly versatile and forgiving, making it a perfect choice for both experienced and novice cooks.

I often make a double batch on the weekends, allowing us to enjoy leftovers for breakfast or brunch throughout the week. It reheats beautifully, making it a convenient and satisfying meal on busy weekdays. The casserole is also a great option for potlucks or brunch gatherings. It's always a crowd-pleaser and a surefire way to impress your guests. The colorful presentation, with the vibrant salsa and avocado, adds a festive touch to any occasion. So, next time you're looking for a quick, easy, and delicious breakfast casserole, give this Tex Mex version a try. You won't be disappointed!

Ingredients you'll need:

• 2 cups shredded colby-monterey jack cheese
• 12 large eggs
• 1/2 cup chopped scallions
• 14.5 ounce can diced potatoes (or 1 3/4 cups diced cooked potatoes)
• 2 links cooked chorizo sausage diced (3 1/2 ounces)
• 2 cans (4.5 ounces) chopped green chiles undrained
• 1/2 teaspoon seasoned salt
• 1 jalapeno sliced thin
• 4 ounces (1 small haas) avocado sliced
• 1 cup chunky mild salsa

Beyond the Recipe:

This Tex-Mex Breakfast Casserole is more than just a recipe; it's a testament to the simple joys of cooking and sharing a delicious meal with loved ones. It’s about creating memories around the breakfast table, a place where stories are shared, laughter is abundant, and the aroma of warm, comforting food fills the air. The process of making this casserole is just as rewarding as enjoying the final product. It allows for a moment of mindfulness, a chance to connect with your creativity and nurture those around you with a home-cooked meal. Beyond the deliciousness, it’s a reminder to cherish those simple moments that make life richer and more fulfilling. The time spent preparing this casserole becomes an investment in creating memories and strengthening bonds, proving that sometimes, the simplest recipes lead to the most meaningful experiences.

Step-by-step

• Spray a 3-qt (9 x 13) oblong glass Pyrex baking dish with cooking spray.
• Place the potatoes in the baking dish.
• Top with chorizo, green chiles and 1 cup of the cheese.
• In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended.
• Pour over potato mixture.
• Cover with lid and refrigerate overnight, if preparing the night before.
• When ready to bake, remove from the refrigerator and let it come to room temperature.
• Pre-heat the oven to 325°F.
• Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
• Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
• Bake 2 more minutes, until the cheese melts.
• To serve, cut into 10 squares and serve with salsa and avocado.