Mexican Breakfast Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
4 100 calorie Chorizo links0.5 medium (2-1/2" dia) Onions, raw 0.5 serving 1 Med. Bell Pepper 5 clove Garlic 3 oz Cheese, Kraft Pepper Jack 3 oz Cheddar Cheese 4 Green Onions1/2 cup Cilantro, raw 1 pepper Jalapeno Peppers 10 large Egg6 large Egg white, fresh 1 cup Milk, nonfat (skim milk) 0.5 tsp Sriracha Hot Sauce (Rooster sauce) 0.5 tsp Pepper, black 9 White Corn Tortillas
In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.
Butter a 9"x13" baking dish.
Spread a third (1/3) of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon 1/3 of the chorizo mixture and 1/3 of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.
In a separate large mixing bowl, whisk together eggs, egg whites, milk, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.
Pour egg mixture on top.
Cover and refrigerate for at least 6 hours or overnight.
Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it’s ready.
Let set for 10 minutes before serving. Serve with fresh pico de gallo, sour cream, and avocado.
Serving Size: 10 squares, divided
Number of Servings: 10
Recipe submitted by SparkPeople user NICODARKELF.
Number of Servings: 10
Recipe submitted by SparkPeople user NICODARKELF.
Nutritional Info Amount Per Serving
- Calories: 260.0
- Total Fat: 14.5 g
- Cholesterol: 212.2 mg
- Sodium: 336.1 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 1.9 g
- Protein: 17.3 g
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