Oh, what a delightful start to my morning! This unique and flavorsome Mexican breakfast casserole has truly amazed me with its spiciness and sauciness. I never imagined I could create something so fantastic, but here it is—wow!
I must share the story of how this delightful dish came to be. It all began after a restless night’s sleep due to my neighbor’s incessantly barking dog. Determined not to let it ruin my morning, I decided to rise early and settle on the couch with my laptop. I posted about my sleepless night on Twitter, and to my surprise, my friend Marco responded with a cooking challenge.
Initially, I took it as a joke, but when Marco shared his recipe and I discovered that all the ingredients were conveniently waiting in my fridge, I decided to give it a try. I embarked on this culinary adventure, dedicating just one hour of my time.
After the hour had passed, I eagerly opened the oven and was greeted by the enticing aroma of the Mexican breakfast casserole. My body awakened, and with fork in hand, I couldn’t help but exclaim, “Wow!” With such simple ingredients listed below, I had managed to create a perfect dish. Thanks, Marco!
Mexican Breakfast Casserole
- 4 cans of mild green chilies whole (drained and seeded)
- 6 oz. Mexican farmer's cheese finely chopped
- 8 large eggs beaten
- 1/2 onion finely chopped
- 1/4 tsp. black pepper
- 6 oz. chorizo
- 1/4 tsp. salt
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a square glass baking dish with vegetable spray.
- In a skillet, cook the chorizo. When nearly done, add the onions and sauté until cooked through.
- Slice the chilies lengthwise, open them up, and remove any seeds and membranes.
- Create a layer at the bottom of the baking dish using half of the chilies.
- In a mixing bowl, whisk together the beaten eggs, salt, and black pepper.
- Sprinkle half of the chorizo mixture over the layered chilies, followed by half of the finely chopped cheese.
- Pour half of the beaten eggs over the top as the next layer.
- Create another layer using the remaining chilies.
- Repeat the layering process with the remaining chorizo and cheese, just as before.
- Pour the remaining beaten eggs over the top layer.
- Bake the casserole for approximately 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, allow the casserole to cool for about 5 minutes.
- Cut it into sections and serve with salsa poured over the top, alongside warm flour tortillas.