Southwestern Sunrise Breakfast Casserole

A delightful twist on the classic breakfast casserole, featuring bold Southwestern flavors with spicy chorizo, creamy avocado, and crispy corn tortillas. Perfect for brunch gatherings or an energized start to your day.

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 8

Ingredients

1 lb chorizo

4 large eggs

1 cup milk

1 cup shredded cheddar cheese

1/2 cup diced bell peppers

1/2 cup diced onions

1 cup corn kernels

1 avocado, sliced

6 corn tortillas, cut into strips

1 tsp cumin

1/2 tsp paprika

Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C).

2. In a skillet over medium heat, cook the chorizo until browned; drain excess fat.

3. In a large bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper.

4. Grease a 9x13 inch baking dish and layer the bottom with tortilla strips.

5. Evenly distribute the cooked chorizo, bell peppers, onions, and corn over the tortillas.

6. Pour the egg mixture over the layered ingredients, ensuring even coverage.

7. Sprinkle shredded cheddar cheese on top.

8. Bake in preheated oven for 35-40 minutes or until the eggs are set and top is golden brown.

9. Let cool slightly before garnishing with avocado slices. Serve warm.

Storage

Allow the casserole to cool completely before covering with plastic wrap or placing in an airtight container. Refrigerate for up to 3 days.

Reheating

Preheat oven to 325°F (160°C) and warm the casserole for 15-20 minutes or until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.