Mexican Eggs Casserole

Mexican Eggs Casserole

Mexican Eggs Casserole with Chorizo

The days are approaching when we get together to vacation or celebrate a special occasion with our families; we love to share this very economical and pleasant dish for a morning breakfast with many diners, delicious and energetic. It is made up of ubiquitous ingredients on our tables, such as eggs and chorizo, but with some particular peculiarities such as how the bread is included and the addition of sour cream, coriander, and sauce. I can add that with this sauce, and you have the possibility of preparing it with ingredients to your personal or family’s taste.

I only recommend assembling it the night before so that the bread absorbs the egg mixture. It is an easy and traditional homemade recipe; in my family, it has passed through the hands of several generations, and now that it has fallen into mine, I want to share it with you. We hope you like the recipe a lot and it is helpful for the Menu of your homes, in these days of holidays and family gatherings that we look forward to and want to share at the breakfast table. And why not, for those who are also distant, that they remember the home and the seasoning of their mother or grandmother. This is the first, and I hope there will be more and invite you to follow this delight step by step and have a good meal.

Mexican Eggs Casserole with Chorizo

This ration is designed for 16 PEOPLE
Preparation Time: 25 minutes
Cooking period: 2 hours.
Total period: 2 hours, 25 minutes, plus all night.

Spray to cook.

Mexican Eggs Casserole Ingredients:

12 slices of stale white bread, equally proportioned.
2 large onions, cut into small cubes.
4 cups grated sharp Cheddar cheese
10 large eggs
4 cups of milk
2 teaspoons mustard powder
1 teaspoon chili powder.
2 pounds of peeled chorizo.
2 green bell peppers, diced
1 teaspoon salt.
1 teaspoon of black pepper powder.


1/2 cup finely chopped fresh coriander
Sour cream


1.- Spray a 9-by-13-inch baking pan with cooking spray. Spread with bread.
2.- In a large frying pan over low heat, brown the chorizo, cutting it into small pieces. After 6 minutes, add the green bell pepper and onion while continuing to cook, occasionally stirring, until the vegetables have softened, about 7 more minutes. Drain, let cool, and cover the bread on the baking sheet with the chorizo ​​mixture. Cover all the chorizo ​​with cheese.
3.- In a large container, mix the eggs, milk, mustard powder, chili powder, salt, and pepper, and evenly dilute the contents of the baking tray. Cover with foil and chill overnight.
4.- Turn on the oven to 350°F.
5.- Take the pan to the oven and cook it for 45 minutes. Remove foil, lower temperature to 325°F, and continue to bake for another 30 minutes until golden brown and melted.
6.- Remove from the oven and let cool for 5 minutes. Garnish the top layer with coriander. Dice and serve with sauce and sour cream.

This recipe is an excellent option for a morning on vacation. I am sure that at this point, you will almost be with a terrible desire to start cooking it, summer is approaching, and the family gets together; it is time to share it. As breakfast has several preparations, I recommend making the cuts in advance to prepare the plating with more care and faster, just as I invite you to have plenty of sauce, which you can use in other preparations.

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