Mexican Fiesta Breakfast Casserole

We ate this Mexican-inspired breakfast casserole once at a buffet brunch when we were on an organizing group for the church fiestas, and we both liked it so much that I came home and worked on recreating the recipe for our family.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 352 Calories

Ingredients

• 1 cup warm water
• 4 green onions, chopped
• nonstick cooking spray
• ½ green bell pepper, chopped
• ½ cup shredded pepper Jack cheese
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
• 1 cup frozen whole kernel corn
• ¼ pound chorizo sausage
• ¾ cup instant dry milk
• 3 (6 inch) corn tortillas, cut into bite-size pieces
• 2 cups beaten eggs
• 1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
• ½ cup chopped green chile pepper
• 2 tablespoons light sour cream, or to taste
• ½ cup grated Mexican cheese blend

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray an 8-inch square glass baking dish with cooking spray.

Step 2

Heat a medium skillet over medium-high heat. Add chorizo; cook and stir until browned and crumbly, 3 to 5 minutes. Remove from the skillet and drain on paper towels.

Step 3

Mix water and dry milk together in a large bowl. Add chorizo, tortillas, eggs, pinto beans, diced tomatoes with green chiles, corn, green chile, pepper Jack cheese, bell pepper, and green onions. Mix well. Pour into the prepared dish.

Step 4

Bake in the preheated oven until golden brown and the middle is set, 55 to 60 minutes. Remove from the oven; spread sour cream on top and sprinkle with Mexican cheese. Return to the oven to melt cheese, about 1 minute. Let cool slightly before serving.