Mexican Breakfast Casserole Cooking Guide

• Preheat your oven to 350°F (175°C). This will give your casserole the perfect baking environment.
• In a large skillet over medium heat, add the Mexican chorizo. Cook until browned and crumbly, about 5-7 minutes. Add the chopped onion and bell pepper to the skillet, and sauté until the vegetables are soft, approximately 3-4 minutes. Stir occasionally to ensure even cooking.
• While the chorizo and vegetables are cooking, crush the corn tortilla chips slightly and spread them evenly on the bottom of your 9x13-inch baking dish. This will create a delicious base for your casserole.
• In a mixing bowl, whisk together the eggs, milk, salt, and the can of Rotel (including the juice). This mixture will add moisture and flavor to your casserole.
• Layer the cooked chorizo and vegetable mixture evenly over the tortilla chips in the baking dish. Pour the egg mixture over the top, ensuring everything is well combined. Sprinkle the shredded Mexican blend cheese evenly over the top.
• Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden.
• Once baked, remove the casserole from the oven and let it cool for a few minutes. Cut into squares and serve warm. Enjoy your delicious Mexican Breakfast Casserole with additional salsa or avocado on the side for an extra touch!