Easy Make-Ahead Mexican Breakfast Casserole - An easy make-ahead casserole recipe that's perfect for weekends and potlucks! Loaded with spicy sausage, eggs, veggies and cheese, you'll love the zesty Mexican flavors in this gluten-free breakfast casserole.
Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish, and set a large skillet on the stovetop.
Place the chorizo in the skillet. Turn the heat on medium-high and break the chorizo apart with a wooden spoon.
Let the chorizo brown for 1-2 minutes. Then mix in the onions and bell peppers. Sauté the chorizo and veggies another 3-4 minutes, until the onions are softened.
Meanwhile, place the tortilla chips in the baking dish. Spread them out in an even layer.
In a mixing bowl, whisk the eggs, Rotel, milk, and salt together.
Once the chorizo and veggies are cooked, sprinkle them over the tortilla chips. Next sprinkle the shredded cheese over the meat mixture. Shake the dish a little to help the topping work down between the chips.
Then pour the egg mixture over the top. Shake the dish again so there is chorizo, veggies and cheese further down in the dish.
Bake on the lowest rack for 25-30 minutes. Then cut into squares and serve!
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Notes
Optional Garnishes: Chopped scallions, pico de gallo, sour cream.You can assemble this casserole the night before baking. Cover and chill until morning. Then bake for 30-35 minutes.