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.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Breakfast
Servings: 6- 8 servings
Author: Barbara Schieving
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Ingredients
1tablespoonvegetable oil
1poundground chorizo*
1can10 ounces tomatoes and diced mild green chilies (Rotel Mild), undrained
1can15 ounce black beans, drained
1cupfrozen corn
6green onionswhite and green parts, chopped
65 inch corn tortillas, torn into bite-size pieces
8large eggs
1⁄4 cup milk
½teaspoonsalt
¼teaspoonfreshly ground black pepper
1cupshredded 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.