Mexican Breakfast Casserole

Wake up your taste buds with a fiesta in a dish, featuring spicy chorizo, sweet cornbread, and zesty peppers, all baked into one glorious Mexican breakfast casserole!

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Breakfast Casserole and Overnight French Toast are two of my favorites to make when we have visitors. Being able to prepare them the night before and just pop them in the oven the next morning is the primary reason. The second reason is that they are both delicious. As we prepare for a lot of visitors over the next couple of months I was inspired to try a variation of one of those two favorites.

This Mexican breakfast casserole is very similar to the original, but I used chorizo instead of breakfast sausage, cornbread stuffing mix and pepperjack cheese, and substituted half of the bell peppers for a drain can of tomatoes with green chilies. Serve it topped with fresh minced green onions and you’re ready to party.

Of course since our visitors are not here just yet, that means Bob and I are enjoying this Mexican breakfast casserole all week because it makes 12 servings! Fine by me as I love leftovers and it makes my mornings much easier having something I can just reheat. My point being, you don’t need to have company staying the night to make this.

If you don’t like eating the same thing every day, you could also wrap it up tight and store it in the freezer until you are ready to dive back in. Just make sure you thaw it in the fridge first before reheating.

MEXICAN BREAKFAST CASSEROLE

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Yield: 12 Servings Prep Time: 15 Minutes Cooking Time: 1 Hours 10 Minutes 1 Hours 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups cornbread stuffing mix
• 1 lb. chorizo sausage
• 2 cup shredded pepperjack cheese
• 1 red bell pepper, chopped
• 1 (10 oz.) can died tomatoes with green chilies, drained
• 1 (10 oz.) can cream of mushroom soup
• 2 cups milk
• 8 eggs
• 3/4 tsp dry mustard

Directions

1. The night before: Spread dry cornbread stuffing evenly in the bottom of a lightly greased 9×13-inch baking dish.
2. In a large skillet, crumble the sausage and cook until browned. Drain and sprinkle evenly over the croutons, followed by the cheese, chopped bell pepper, and drained tomatoes.
3. In a large bowl, whisk together the soup, milk, eggs, and dry mustard. Pour over casserole mixture. Cover and refrigerate overnight.
4. In the morning, preheat oven to 325 degrees. Uncover and bake for 1 hour or until set*. Allow too cool slightly before serving.

Notes

*To be extra safe, use an instant read thermometer to ensure it reaches at least 165F.

Source: Adapted from my Sausage and Egg Breakfast Casserole.