This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #SauceIntoSummer #CheckOutOurBackSide #GreenMountainGringo
Got a fun recipe for ya, Mexican Breakfast Casserole! It’s loaded with chorizo, cheese and vegetables cooked with salsa, but the secret ingredient is tortilla chips. They give the casserole a little crunch and bursts of that corn chip flavor. I’m proud to partner with Green Mountain Gringo® to share this recipe. Their Medium Salsa added great flavor to the casserole without needing a bunch of spices. I appreciate that Green Mountain Gringo® lives up to their mission of providing high quality products for ingredient conscious people. The company has a long history of using truly clean ingredients. Their slogan is “Check Out Our Backside” meaning you can always expect healthy and clean ingredients on their nutrition labels. Green Mountain Gringo® products are available from multiple retailers and on their website. I ordered everything I needed for this recipe from Whole Foods with Amazon Prime Delivery.
This casserole is made with chorizo, but you could use any breakfast meat you have on hand, or no meat at all. If you choose to go without meat, just cook your vegetables in a little olive oil. Feel free to substitute other vegetables – cherry tomatoes, mushrooms or spinach would work well too.
Mexican Breakfast Casserole, serves 8-10
Ingredients
- 12 eggs
- 1 cup milk
- 2 cups shredded cheddar cheese
- 1 pound chorizo
- 1 small zucchini, sliced into half moons
- 1 bell pepper, diced
- 1/2 medium onion, diced
- 1/3 cup Green Mountain Gringo® Medium Salsa
- 2 cups Green Mountain Gringo® Original Tortilla Strips, crushed
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Preheat oven to 350. Spray an 11×7 casserole dish with nonstick cooking spray.
- Brown chorizo in a large skillet over medium-high heat.
- While chorizo is cooking, add eggs, milk, 1/2 tsp salt and 1/4 tsp pepper in a large bowl and whisk to combine.
- When chorizo is cooked through, remove from pan to a paper-towel lined plate to drain. Leave about a tsp of the grease in the pan, just enough to coat the pan.
- Return pan to heat and add zucchini, bell pepper and onion. Season with 1/2 tsp salt and 1/4 tsp pepper.
- Cook vegetables for 7-10 minutes until softened, stirring every few minutes.
- Add 1/3 cup salsa to vegetables and stir to combine. Cook for 2 more minutes then remove from heat.
- Start to assemble your casserole by spreading half of the chorizo in the bottom of the casserole dish. Top with the cooked vegetables, then 1 cup of the shredded cheese, then the crushed tortilla chips, then the remaining chorizo. Pour the egg mixture over the ingredients and then sprinkle with the remaining cup of cheese.
- Bake for 35-40 minutes, until eggs are set.
Who’s ready for breakfast?! This Mexican Breakfast Casserole is a fun way to mix up your traditional breakfast casserole. Find Green Mountain Gringo® products near you here.
Biscuits & blessings,
Leels
It has been a long time since I have made a breakfast casserole. This one looks delicious, and my husband would like the kick of Green Mountain Gringo® salsa! #client
Thanks Melanie!