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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.
Servings: 6 - 8 servings
Ingredients
- 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
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded Mexican cheese blend
Instructions
- 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.