Mexican Breakfast Casserole
Heat your oven to 350 and heat a large skillet on medium-high heat. Cook 1 lb of chorizo breaking it up until about 3/4 the way cooked
To the chorizo in the skillet, add cumin, diced onion, and diced red bell pepper. Cook another 5 minutes or so until chorizo is golden brown
Stir salsa into the cooked chorizo mixture
In a large bowl whisk 10 eggs, milk, and salt
Place quartered 6-in corn tortillas on the bottom of a greased dish. Spread half of the chorizo mixture on top, then half the eggs, then cheese
Repeat the layers. Cover with foil and bake for 40-45 minutes
At the end of baking, you can remove the foil and cook another 10-15 if the eggs need to set more
Garnish with cilantro and avocado and devour!
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