Breakfast in a casserole form in one dish sounds delicious for a family. Views on the Road oven-baked breakfast casserole recipe on YouTube has chorizo, potatoes, beans, and eggs. This is a Tex Mex breakfast casserole with sausage and beans, but you can substitute for bacon and leave out the beans for a classic breakfast. The flavors in this recipe look plentiful, and I think with all of the carbs in this casserole, it should be a hearty breakfast meal. There are so many different variations to go about this breakfast casserole. I’ve never thought about making a breakfast casserole, but it’s so easy to have everything all together and serve a family. Plus, if you have leftovers, casseroles are easy to reheat.
- 1 1/2 Tbs butter
- 8 eggs + 1/2 cup heavy whipping cream (salt pepper to taste)
- 8 oz of chorizo of choice + 2 medium potatoes
- 11 Corn tortillas
- 1/2 8oz can tomato sauce
- 3/4 cup water
- 2 tomatoes
- 2 medium Anaheim pepper or can of Hatch green chili
- 1/2 chopped white onion
- 2 garlic cloves
- 1 tsp chicken bouillon (salt pepper to taste)
- 1 can pinto beans
- 3 cups of cheese (mozzarella + Mexican cheese blend)
First, cook the chorizo and eggs in separate pans with cooking oil. Also, you can use whatever choice of meat too. Continue to watch Views on the Road tutorial on YouTube for full instructions and details.
Next, once all of the breakfast casserole components are ready, start to layer and assemble them in a casserole baking dish. Top off the casserole with cheese and bake at 350F for 30 minutes with foil. Remove the foil and bake for another 15-20 minutes until the cheese is melted.
This oven-baked casserole recipe is something I need to try out because it has the flavors of Tex Mex cuisine. The cheesiness with layers of chorizo, potatoes, and eggs looks like a perfect meal.