An easy-to-make breakfast casserole loaded with Mexican sausage, corn, black beans, tomatoes and chilies, and bite-size pieces of corn tortillas. This Chorizo Corn Black Bean Mexican Breakfast Casserole is a hearty meal that would also make a great lunch or dinner.
This post is sponsored by Iowa Corn. Last week I shared my adventures at the #IACornQuest. I’ve always loved eating fresh corn. Now, after spending time in Iowa, I understand the importance of corn not just as a food source, but also as livestock feed and ethanol fuel.
Iowa farmers select their own seeds and sometimes choose GMO seeds that allow them to use less pesticides and weed killers. There’s a lot of misunderstanding about about GMOs. I learned a lot about them on this trip, and am excited about the difference they can make to solve the world food and environmental problems.
Mexican Breakfast Casserole
This week I’m sharing a new recipe that uses corn in two ways; frozen sweet corn, which is always in my freezer, as well as corn tortillas. The corn tortillas swell up and absorb the milk and eggs and give the casserole a great sliceable texture.
This Mexican Breakfast Casserole is sort of like a crustless quiche. It slices well, and you can serve it in wedges. It also reheats well the next day.
I baked it in my new Dutch Oven, but you could also bake it in a cast iron skillet, or a 9 x 9 baking pan.
I served my Mexican Breakfast Casserole with Mexican Crema, avocado slices, salsa, and additional sliced green onions.
If you prefer a less spicy or meatless option, you could omit the chorizo. If you like things a little extra spicy, use the Rotel Original instead of the Mild. Either way, I think you’re going to like this fun Mexican Breakfast Casserole as much as my family did.
Chorizo Corn Black Bean Mexican Breakfast Casserole
This Chorizo Corn Black Bean Mexican Breakfast Casserole is a hearty meal that would also make a great lunch or dinner.
- 1 tablespoon vegetable oil
- 1 pound ground chorizo*
- 1 can (10 ounces) tomatoes and diced mild green chilies (Rotel Mild), undrained
- 1 can (15 ounce) black beans, drained
- 1 cup frozen corn
- 6 green onions, white and green parts, chopped
- 6 (5 inch) corn tortillas, torn into bite-size pieces
- 8 large eggs
- 1⁄4 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup shredded Mexican cheese blend
Preheat oven to 350°.
In a large cast iron skillet or Dutch oven, add oil and chorizo. Cook the chorizo, stirring frequently, until crumbled about 5 minutes. Stir in the tomatoes, black beans, corn, and green onions. Stir in the tortillas.
In a large bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture into the pan and gently stir to combine. Cover pan with foil or lid.
Bake for 35 – 40 minutes until the center is set. Then remove the foil, sprinkle the cheese evenly on top, and bake an additional 5 to 10 minutes until the cheese is melted and lightly browned.
Serve garnished with avocado, Mexican crema, salsa, and additional green onions as desired.
Disclosure: This post is sponsored by Iowa Corn. I traveled to Iowa as a guest of Iowa Corn, but all opinions expressed are always my own.
More corn recipes you might like:
Pressure Cooker Creamed Corn, Kleinworth & Co.
Old-Fashioned Creamed Corn Casserole, Wishes and Dishes
Corn and Tomato Salad with Blue Cheese and Balsamic Vinegar, Mama Love Food
Mexican Chicken & Corn Chowder, Love Bakes Good Cakes
Creamy Cornbread Casserole, Yellow Bliss Road
Black Bean Cakes with Corn-Mango Salsa, Bread Booze Bacon
Favorite Corn Recipes, Barbara Bakes