Mexican Egg Casserole
Elevate your breakfast game with this savory and satisfying Mexican Egg Casserole, a vibrant dish brimming with bold flavors and wholesome ingredients. Packed with protein-rich eggs, spicy chorizo, colorful bell peppers, and creamy layers of cheddar and Monterey Jack cheese, this casserole is perfectly seasoned with cumin, chili powder, and a hint of green chilies for a zesty Southwest-inspired kick. A hearty meal that bakes to golden perfection in just 35 minutes, it’s ideal for feeding a crowd or prepping ahead for easy weekday mornings. Serve warm with flour tortillas, salsa, and a dollop of sour cream to create a customizable, family-friendly feast that’s as inviting as it is delicious. Perfect for breakfast, brunch, or even dinner, this one-pan wonder will make any meal feel like a fiesta!
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Recipe Information
Ingredients
- 10 eggs
- 1 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup cooked chorizo (or ground sausage)
- 1 medium diced green bell pepper
- 1 medium diced red bell pepper
- 1 medium diced onion
- 0.5 cup corn kernels (frozen or canned, drained)
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 1 4-ounce can diced green chilies (canned)
- 0.25 cup fresh cilantro, chopped
- 8 small flour tortillas (optional, for serving)
- 0.5 cup salsa (optional, for serving)
- 0.5 cup sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, ground cumin, and chili powder until thoroughly combined.
In a large skillet over medium heat, cook the chorizo (or sausage) until browned and fully cooked. Drain any excess grease, if necessary, and set aside.
In the same skillet, sauté the diced bell peppers and onion until softened, about 5 minutes. Add the corn kernels and cook for an additional 2 minutes. Remove from heat.
Spread the cooked chorizo evenly across the bottom of the prepared casserole dish.
Layer the sautéed vegetable mixture on top of the chorizo.
Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the vegetable layer.
Evenly distribute the diced green chilies on top of the cheese.
Pour the egg mixture evenly over the entire casserole, ensuring it covers the ingredients completely.
Top with the remaining shredded cheddar and Monterey Jack cheeses.
Bake in the preheated oven for 30–35 minutes, or until the eggs are fully set and the top is golden and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before garnishing with chopped cilantro.
Slice into portions and serve warm. Optionally, serve with warm flour tortillas, salsa, and sour cream on the side.
Nutrition Facts
Calories |
4705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 289.7 g | 371% | |
| Saturated Fat | 134.5 g | 672% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 2399 mg | 800% | |
| Sodium | 11030 mg | 480% | |
| Total Carbohydrate | 294.7 g | 107% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 51.2 g | ||
| Protein | 235.3 g | 471% | |
| Vitamin D | 13.8 mcg | 69% | |
| Calcium | 3704 mg | 285% | |
| Iron | 29.4 mg | 163% | |
| Potassium | 3416 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
