Emeril's Mexican Breakfast Casserole

Start your morning with a spicy, satisfying twist by whipping up Emeril's Mexican Breakfast Casserole—a hearty, flavorful dish that’s perfect for feeding a crowd or indulging in leftovers. Packed with bold ingredients like savory chorizo sausage, crunchy bell peppers, and a hint of jalapeño heat, this casserole layers soft corn tortillas with a rich blend of cheddar and Pepper Jack cheeses. A mixture of eggs and milk ties everything together, creating a creamy, golden finish after baking. The addition of black beans, zesty diced tomatoes, and aromatic spices like cumin and smoked paprika brings a true Mexican flair to every bite. Ready in just over an hour, this easy-to-make casserole is a one-dish breakfast that can be garnished with fresh cilantro and served alongside salsa, sour cream, or avocado for an unforgettable meal. Perfect for brunch gatherings, meal prep, or any time you’re craving a comforting yet vibrant dish!

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 8

Ingredients

• 1 pound chorizo sausage
• 8 medium corn tortillas
• 8 large eggs
• 1.5 cups milk
• 2 cups cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 jalapeño pepper, minced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 15-ounce can canned diced tomatoes, drained
• 1 15-ounce can black beans, rinsed and drained
• 0.25 cup cilantro, chopped
• 1 teaspoon ground cumin
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons vegetable oil

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or oil.

Step 2

Heat a large skillet over medium heat and add the vegetable oil. Once hot, add the diced onion, red and green bell peppers, and jalapeño. Sauté for 4-5 minutes until softened.

Step 3

Add the minced garlic to the skillet and cook for an additional minute until fragrant.

Step 4

Add the chorizo sausage to the skillet and cook, breaking it apart with a wooden spoon, until browned and fully cooked through, about 6-8 minutes. Drain any excess grease if needed.

Step 5

Stir in the drained diced tomatoes, black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for 2-3 minutes to combine the flavors, then remove from heat.

Step 6

Cut the corn tortillas into quarters and layer half of them on the bottom of the prepared baking dish.

Step 7

Spread half of the chorizo mixture over the layer of tortillas, followed by 1 cup of shredded cheddar cheese and 1/2 cup of shredded Pepper Jack cheese.

Step 8

Repeat the layering process with the remaining tortillas, chorizo mixture, and cheeses.

Step 9

In a large mixing bowl, whisk together the eggs and milk until well combined. Pour the egg mixture evenly over the casserole, ensuring it soaks into all the layers.

Step 10

Cover the casserole with aluminum foil and bake in the preheated oven for 30 minutes.

Step 11

Remove the foil and bake uncovered for an additional 15 minutes, or until the eggs are set, and the top is golden and bubbly.

Step 12

Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with chopped cilantro before serving.

Step 13

Slice into portions and serve warm. Optionally, pair with salsa, sour cream, or avocado for added flavor.

Nutrition Facts

Serving size	(2882.3g)

Amount per serving	% Daily Value*
Calories	5673.2

Total Fat 384.9g	0%
Saturated Fat 171.8g	0%
Polyunsaturated Fat 17.1g
Cholesterol 2264.3mg	0%
Sodium 14112.3mg	0%
Total Carbohydrate 262.0g	0%
Dietary Fiber 43.1g	0%
Total Sugars 50.6g
Protein 291.0g	0%

Vitamin D 561.0IU	0%
Calcium 3546.8mg	0%
Iron 31.5mg	0%
Potassium 3895.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 20.5%

Carbs: 18.5%