Chingalingas Breakfast Casserole

Chingalingas Breakfast Casserole
Chingalingas Breakfast Casserole

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

60

minutes

SERVINGS

8

servings

Ingredients

  • 3

    oz chorizo

  • 1/2

    lb bacon, diced

  • 1

    medium onion, chopped

  • 1

    tbs minced garlic

  • 4

    corn tortillas, cut into strips

  • 4

    eggs

  • 2/3

    cup milk

  • 1/2

    tsp ground mustard

  • 1/2

    tsp salt

  • Freshly ground black pepper, to taste

  • 3/4

    cup grated cheddar cheese

  • 3/4

    cup grated pepper jack cheese

  • Garnish:

  • sour cream

  • sliced green onions

Directions

Preheat oven to 350 degrees. Spray a 9” by 13” baking pan with nonstick cooking spray. Place the tortillas in a single layer in the bottom of the pan. Whisk the eggs, milk, ground mustard, salt, and black pepper together, set aside. In a skillet, brown the chorizo until cooked through. Remove to a paper towel lined plate to drain. Add the bacon, frying until crispy. Remove to a paper towel lined plate to draing. Add onion and garlic, saute until tender. Return chorizo and bacon to skillet, stirring to combine. Layer half of the meat and veggie mixture over the tortillas, then half of the egg mixture, then half of the cheeses. Repeat the layers once more until all ingredients have been used. Cover and bake at 350 degrees for 35-45 minutes or until cooked through, uncovering for the last 5-10 minutes so the cheese will brown slightly on top. Serve with sour cream and sliced green onions to garnish as desired.

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