This Mexican egg casserole recipe can also be known as “you really can put anything in an egg dish.”
It was a nice and lazy weekend over here. After Saturday’s day of running + teaching, I treated myself to a massage – one of the major perks of working at a resort – and came home to a grilled dinner by the Pilot. We had an amazing family dinner, went to bed early (party animals once again), and had an awesome Sunday together. Park with Livi, a couple errands, flamenco festival and a date night. It was perfect.
And then, there was brunch.
Growing up, Saturday mornings meant one of three things: soccer games, pancakes or waffles at dad’s house, or chorizo and beans at mom’s house. When I was 7, I decided I didn’t want to eat beef or pork anymore -something that’s stuck with me over time – but, I ate chorizo. In my brain that didn’t count. Beef and pork were gross, but not chorizo…it’s delicious. I’ve never been able to find one that rivaled the selection at our local carneceria, and since I really stopped eating red meat (about 8 years ago), it’s not something that’s been on the radar.
Until I saw this:
Whole Foods, you got me.
Fiesta Egg Casserole
I’ve seen quite a few breakfast casseroles floating around Pinterest, and thought it would be an awesome base for a Mexican-inspired treat.
Chorizo on the bottom:
then tomatoes, avocado,
sweet potato tots (just for funsies)
I wasn’t sure how the sweet potato tots would turn out, but they were a wise idea indeed 🙂
All that was missing was the fresh, homemade beans and tortillas….
Here’s the recipe if you’d like to try it!
Fiesta Egg Casserole
A hearty, healthy breakfast option that can be frozen in individual servings to heat throughout the week!
- Prep Time: 15
- Total Time: 60
- Yield: 8 1x
- 1 lb chorizo, turkey/soy chorizo, or your favorite breakfast sausage
- 2 sliced tomatoes
- 1 sliced avocado
- 1 1/2 cups of frozen hash browns or tater tots (optional), thawed
- 8 eggs
- splash of milk of choice
- salt, pepper and smoked paprika
- Preheat the oven to 350 and spray a 9×13-inch baking dish with nonstick spray
- In a medium saucepan, brown the chorizo or sausage on medium-low for about 10 minutes
- Add the chorizo or sausage to the baking dish, then top with tomato slices, avocado slices and the hash browns or tater tots
- In a bowl, whisk your eggs with a splash of milk, some salt and pepper, and pour the egg mixture on top
- Add some smoked paprika
- Bake for 35-45 minutes until set, bubbly and delicious
- Serving Size: 8
The best part about egg casseroles: they freeze extremely well! Eat what you want to enjoy, then freeze the rest in single servings to heat and eat throughout the week.
What was your childhood weekend breakfast? What’s your favorite breakfast casserole? My all-time favorite is my nana’s egg dish– the BEST.