Tex-Mex Breakfast Casserole
 
Prep time
Cook time
Total time
 
Serves: 6 servings
Ingredients
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 big red skinned potato (or 2-3 smaller ones), peeled and cut into bite sized cubes
  • 1 pound package of chorizo or your favorite breakfast sausage
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeno, seeded and diced
  • 1 400g/14oz can black beans, rinsed and drained
  • 4 large corn tortillas (use more or less to fit your taste and flour tortillas work too)
  • 6 large eggs
  • ½ cup milk
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • ½ teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ cup shredded sharp cheddar cheese.
  • salt and pepper, to taste
Instructions
  1. Preheat the oven to 350°F/180°C.
  2. Heat the oil in a large skillet over medium heat. Once the oil is hot add the onion and cook for 3-5 minutes, or until the onion starts to soften.
  3. Add the potatoes to the onion. Cook until the potatoes are browned on each side and softer on the exterior, 5-10 minutes. Don't worry though, you're not cooking them all the way through at this step.
  4. Put the onions and potatoes into a large bowl and set aside.
  5. Wipe out the skillet and put it back on the stove.
  6. Remove the sausage meat from the casings. Add the meat to the skillet. Cook over medium to medium-high heat until the sausage is cooked through. Use a wooden spoon to break up the meat as you go. This should take 5-10 minutes.
  7. Once the sausage is cooked, pat it with a paper towel to remove excess oil. Transfer the cooked sausage to the bowl with the potatoes and onions. If you have it, use a slotted spoon to make the transfer so you aren't getting so much grease in the bowl.
  8. Add the red and green bell peppers, jalapeno, and black beans to the bowl with the potato and sausage. Stir until everything is all mixed up together.
  9. Cut up your tortillas into thumb sized strips. Sprinkle about half of them on the bottom of a 9x13" pan.
  10. Pour the sausage-potato filling on top of the tortillas. Use your hands or a spoon to spread the filling out and make sure it's evenly coating the pan.
  11. In a medium bowl whisk together the eggs, milk, paprika, red pepper flakes, garlic, and cumin. Add salt and pepper if your desire.
  12. Pour the egg mixture over the filling. Feel free to tilt your pan back and forth a bit to make sure everything is evenly covered by the egg mixture.
  13. Sprinkle cheddar cheese over the top of the egg mixture.
  14. Sprinkle the remainder of the tortilla slices over the top of the cheese.
  15. Bake in the preheated oven for 30-35 minutes. The eggs should be just set and the tortialls will be crispy.
Recipe by Cooking is Messy at https://www.cookingismessy.com/2015/07/10/tex-mex-breakfast-casserole/