Tex-Mex Breakfast Casserole Recipe
Cook Time 30 mins
Prep Time 15 min
Servings 6
INGREDIENTS

2 tablespoons olive oil

300g raw ground chorizo

½ cup yellow onion, peeled and diced (about 1 small onion)

½ cup green capsicum, diced

½ cup red capsicum, diced

3 garlic cloves, peeled and minced

1 can (440g) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen or canned)

1 teaspoon ground cumin

1 teaspoon taco seasoning

½ teaspoon salt

10 eggs

½ cup thickened cream

2 tablespoon TRUFF Jalapeño Lime Hot Sauce

10 corn tortillas, cut into quarters

1 ½ cups cheddar cheese, grated

1 ½ cups mozzarella cheese, grated

Chopped spring onions, tomatoes, red onion, and jalapeños, for topping

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Tex-Mex Breakfast Casserole Recipe

This isn’t your average breakfast casserole! We’ve pulled out all the Tex-Mex stops, layering this dish with corn tortillas, chorizo, capsicums, black beans, corn kernels, cheddar cheese, and melty mozzarella cheese. Our egg mixture is spiked with Jalapeño Lime Hot Sauce. This vibrant hot sauce is a unique blend combining the exotic umami of black winter truffles, the fiery warmth of green jalapeño peppers, and the refreshing zing of lime. We definitely recommend serving extra hot sauce on the side for an added flavour boost. Absolutely delicious!
Instructions:
  1. Preheat the oven to 200°C (fan-forced).
  2. Heat olive oil in a large, ovenproof frying pan over medium-high heat. Once hot, add the chorizo and cook for 3 minutes. Add the onion, capsicums, and garlic to the pan and stir to combine with the chorizo. Sauté for 5 minutes, then add the beans, corn, cumin, taco seasoning, and salt. Stir to combine and cook for 1 minute more. Remove the mixture from the pan and set aside.

  3. In a large bowl, whisk together the eggs, cream, and jalapeno hot sauce.

  4. Place a single layer of tortilla quarters on the bottom of the pan. Spoon half of the sausage and vegetable mixture over the tortillas and sprinkle with half of the cheeses. Pour or spoon half of the egg mixture over the layer. Repeat with the remaining tortillas, sausage-vegetable mixture, cheeses, and egg mix.

  5. Place the frying pan in the oven and bake for 20 minutes, or until the casserole is hot throughout and bubbly.

  6. Remove from the oven and allow to rest for 10 minutes. Top the casserole with spring onions, tomatoes, red onion, and jalapeños before slicing and serving.
    Enjoy your Tex-Mex breakfast feast!

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