Mexican Fiesta Breakfast Casserole - Recipook

Ingredients

• nonstick cooking spray
• 1/4 pound chorizo sausage
• 1 cup warm water
• 3/4 cup instant dry milk
• 3 (6 inch) corn tortillas, cut into bite-size pieces
• 2 cups beaten eggs
• 1 (15 ounce) can pinto beans (such as Bush's®), rinsed and drained
• 1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
• 1 cup frozen whole kernel corn
• 1/2 cup chopped green chile pepper
• 1/2 cup shredded pepper Jack cheese
• 1/2 green bell pepper, chopped
• 4 green onions, chopped
• 2 tablespoons light sour cream, or to taste
• 1/2 cup grated Mexican cheese blend