Wake Up and Smell the ChorizoPosted: January 15, 2013
With a little planning, but very minimal effort, you can wake up to a spicy, satisfying breakfast. Really. The night before, all you have to do is cook some chorizo and veggies, layer up your baking dish with soft corn tortillas and cheese, pour eggs and milk over the top, and then pop it in the fridge. Then in the morning when you’re all sleepy-eyed and shuffling around the kitchen in the your slippers, just toss it in a warm oven and you’re free to do what you like. Leisurely sip your coffee. Check your email. Catch up on Portlandia. Hit the gym (haha). The morning is yours. And after an hour, there’s a nice, hot casserole waiting to be eaten. Ole!
Mexican Breakfast Casserole
– 1 ½ lbs of chorizo, casings removed (or hot Italian sausage)
– 1 onion, chopped
– 1 red pepper bell, diced
– 1 large jalapeno, diced
– 1 teaspoon of minced garlic
– 2 teaspoons of chili powder
– 1 cup (8 oz) shredded Colby Jack cheese
– 8 eggs
– 2 cups of milk
– Jalapeno hot sauce
– 10 to 12 corn tortillas, quartered
– Salt and pepper
– Cooking spray
– Salsa, for garnish
In a large skillet over medium-high heat, cook the chorizo until brown, breaking it up into small pieces as you cook. Add the onion, pepper and jalapeno, and cook for 5 minutes, or until soft. Add the garlic and chili powder and cook 1 more minute. Set aside.
In a large bowl, whisk together the eggs and milk, and then season with jalapeno hot sauce (a few good dashes should do it), salt and pepper.
Lightly coat a 9×12 inch baking dish with cooking spray. Add ⅓ of the chorizo mixture to the bottom of the dish. Place a layer of quartered tortillas on top, overlapping them slightly. Top with ⅓ of the cheese. Repeat the layers two more time, ending with a layer of tortillas on top. Pour the egg mixture over all of the layers. Cover and refrigerate overnight, or for at least 6 hours.
In the morning, heat your oven to 350º.
Bake the casserole uncovered for 1 hour, or until a knife inserted in the center comes out clean. Let cool for about 10 minutes, then slice into squares, plate and garnish with salsa.