Mexican Egg Bake Recipe for 8 Servings
This Mexican Egg Bake Recipe is a savory Mexican Breakfast Casserole. Use our budget swap table to customize proteins. Hearty and ready in 60 minutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at arorasrecipe.com.
Cooking tools:
- Cast iron skillet
- Grater
- Baking dish
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Colander
- Spatula
- Stove
- Oven
- Aluminum foil
- Paper towel
Ingredients
- 1 lb (450g) ground Mexican chorizo or breakfast sausage
- 1 cup (150g) diced white onion
- 1 bell pepper, diced (approx. 150g)
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 1 cup (240ml) chunky salsa
- 10 large eggs
- 1/2 cup (120ml) whole milk
- 1 tsp (5g) smoked paprika
- 1 tsp (5g) garlic powder
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
- 8 corn tortillas, cut into 2-inch pieces
- 2 cups (225g) shredded Monterey Jack cheese
- 1/4 cup (15g) chopped fresh cilantro
- 1 avocado, sliced
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