South of the Border Egg Casserole
Wake up your taste buds with this bold and flavorful South of the Border Egg Casserole! This Tex-Mex-inspired breakfast dish features layers of fluffy eggs, zesty chorizo, vibrant bell peppers, and gooey melted cheddar and Monterey Jack cheeses, all infused with smoky spices like cumin and paprika. Tender corn tortillas and a hint of green chilies add authentic southwestern flair, while a sprinkle of fresh cilantro finishes it off with a burst of freshness. Perfect for brunch gatherings or meal prep, this easy-to-make casserole is baked to golden perfection and pairs beautifully with toppings like avocado, salsa, or sour cream. Ready in under an hour, it’s a crowd-pleasing recipe you’ll turn to time and time again! Keywords: South of the Border Egg Casserole, Tex-Mex breakfast casserole, chorizo egg bake, Southwestern egg casserole recipe.
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Recipe Information
Ingredients
- 12 large eggs
- 1.5 cups milk
- 1 pound ground chorizo
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 4-ounce can diced green chilies
- 6 small corn tortillas
- 1 medium red bell pepper, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 tablespoons fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coating of olive oil or non-stick spray.
In a large skillet over medium heat, add olive oil and cook the diced onion and red bell pepper until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
Add the ground chorizo to the skillet and cook until browned and fully cooked through, about 7-10 minutes, breaking it apart with a wooden spoon as it cooks. Drain excess grease if necessary and set aside.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, cumin, and paprika until well combined.
Layer 3 corn tortillas on the bottom of the prepared baking dish. Tear them as needed to cover the bottom evenly.
Spread half of the cooked chorizo mixture over the tortillas. Then, sprinkle with half of the cheddar cheese, half of the Monterey Jack cheese, and half of the diced green chilies.
Repeat with a second layer: layer the remaining 3 tortillas, followed by the rest of the chorizo, cheeses, and green chilies.
Pour the egg mixture evenly over the layered ingredients in the baking dish. Gently press down with a spatula to ensure everything is soaked in the egg mixture.
Bake the casserole in the preheated oven for 30-35 minutes, or until the eggs are fully set and the top is golden and slightly bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Sprinkle the chopped fresh cilantro on top for garnish before serving.
Slice into squares and serve warm. Enjoy with your favorite toppings, such as salsa, avocado, or sour cream, if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 1162 mg | 51% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.9 g | 72% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 433 mg | 33% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 485 mg | 10% | |
*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.
