CHORIZO-AVOCADO-TOMATO MEXICAN BREAKFAST CASSEROLE

Though this casserole carries the “breakfast” qualifier, it’s a delicious and filling dinner as verified by our guests last night (picture does not do it justice). Even the browned bits on the bottom of the dish were claimed–making for easy clean up 🙂

Chorizo-Avocado-Tomato Breakfast Casserole2

olive oil cooking spray

4 cups diced bread (I used ciabatta, but a hearty white or sourdough would work well too)

1 lb lean ground beef

6 oz chorizo sausage, casing removed (or 8 oz if really spicy is your thing)

1/2 medium onion, diced

1/2 red bell pepper, diced

1 cup baby spinach

6 eggs

1 cup milk

1 tsp salt

1/2 tsp ground mustard

1 cup grated cheddar cheese, divided

1 cup Monterey Jack cheese with jalapenos (or pepper jack cheese), divided

1-1/2 cups tortilla chips

3 Roma tomatoes, halved and sliced thin thin thin

1 avocado (ripe but on the firm side–mine was a bit too ripe), diced

3 scallions, sliced thin

2 tbsp fresh-squeezed lime juice

1) Preheat oven to 350 degrees; oil a large casserole dish (I used an oval 10×13″) and spread bread cubes over bottom; set aside

2)Heat a large skillet over medium-heat heat; add ground beef and chorizo (don’t forget to remove casing); cook about 5 minutes until meat browns; reduce heat to medium and drain off excess fat; add onion and red bell pepper to meat and cook 5 minutes until veggies soften; remove from heat, stir in spinach, and spoon mixture over bread cubes

3) In large bowl, beat eggs, milk, salt, and mustard; pour egg mixture over bread and meat mixture; scatter 1/2 cup each of cheddar and Monterey Jack cheeses (reserving 1/2 cup each for topping) over top; scatter tortilla chips over cheeses; cover casserole with aluminum foil and bake 40-45 minutes

4) Meanwhile, in medium bowl gently mix tomatoes, avocado, scallions, and lime juice; refrigerate until ready to use

5) When toothpick inserted in center of casserole comes out clean, scatter reserved cheeses over tortilla chips and bake an additional 5 minutes (uncovered) until cheeses melt; remove from oven and spoon tomato-avocado mixture over top of casserole; serve immediately to the delight of your hungry ones

Servings: 6-8

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6 thoughts on “CHORIZO-AVOCADO-TOMATO MEXICAN BREAKFAST CASSEROLE

  1. Becky Doughty says:

    Anything with chorizo in it has to be delicious. Except dessert. Can’t imagine it combined with chocolate.

    The beautiful avocado and tomato on top? Perfect finishing touch. Yum!

  2. Teresa says:

    Tamara, I think you need to repin your picture (featured image) because it doesn’t come up to look at (and I would have to pin it without a picture which I’d rather not do).

  3. Jenny says:

    sounds and looks super good.. I will give it a try this week for sure. Thanks for sharing it.

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