Recipe Monday: Tasty Enchilada Breakfast Casserole

 

Hippity, hoppity! Easter is on its way April 21.

What if told you that you don’t have to have traditional fare for Easter and instead have a Mexican brunch? I dare you to prepare this dish and have guacamole and make a key lime pie for dessert.

I love this recipe so much that I sure might follow suit.  If you feel guilty about being non-traditional, then go get the ham but watch everyone love this more!

 

Enchilada Breakfast Casserole

Ingredients

  • 12 oz. chorizo sausage, no casings
  • 10 large eggs
  • 1/4 cup milk
  • 1/4 tsp table salt
  • 1/2 tsp. garlic powder
  • 3 Tb. olive oil
  • 1 cup black beans, rinsed and drained
  • 1/2 tsp. table salt
  • 12 (8-inch) corn tortillas
  • 15 oz. Mexican blend shredded cheese
  • 2 (10 oz.) cans enchilada sauce
  • 1 cup salsa
  • 1 (2.25 oz.) can sliced olives, drained
  • One bunch of cilantro, chopped

 

Instructions

  • Grease a 13×9 glass baking dish; set aside. Preheat oven to 350F.
  • In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Stir in half of the cilantro. Transfer to a bowl and set aside.
  • In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.
  • In same skillet, heat olive oil over medium heat about 1 min. Add beaten eggs and cook, gently pushing and stirring cooked portions to the center and allowing uncooked portions to come underneath until scrambled eggs are set. Transfer to a bowl and set aside.
  • In a bowl, combine enchilada sauce, 1/2 tsp salt, and salsa.
  • Spread a third of the salsa mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, and half of the beans. Sprinkle with half of the cheese. Spread a third of the salsa mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, and beans. Spread the remaining third of salsa mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
  • Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly.
  • Garnish with chopped cilantro.

* Notes: Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required. Regular sausage may be used if you don’t want any heat, but chorizo is highly recommended.

Adapted from www.chewoutloud.com

READ MORE: Arkansas Pie Festival Coming April 20

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