Mexican Breakfast Casserole

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Nutritional Info
  • Servings Per Recipe: 10
  • 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

View full nutritional breakdown of Mexican Breakfast Casserole calories by ingredient


Introduction

Original calls for 2 cups each of cheese, no egg whites, & half and half. I reduced the cheese & eggs, added egg whites & switched to skim milk to cut down on the calories Original calls for 2 cups each of cheese, no egg whites, & half and half. I reduced the cheese & eggs, added egg whites & switched to skim milk to cut down on the calories
Number of Servings: 10

Ingredients

    4 100 calorie Chorizo links
    0.5 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 Onions
    1/2 cup Cilantro, raw
    1 pepper Jalapeno Peppers
    10 large Egg
    6 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

Directions

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.