Gluten-Free Tex-Mex Breakfast Casserole

Ingredients

• 1 pound fresh Mexican chorizo, casings removed
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 1 poblano pepper, seeded and diced
• 3 cloves garlic, minced
• 6 corn tortillas, torn into pieces
• 10 large eggs
• 1 cup whole milk
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup pico de gallo
• 1/2 cup sour cream

Method

1. 1

   Preheat the oven to 350°F and grease a 9x13-inch baking dish.

2. 2

   In a 9-inch skillet over medium heat, cook the chorizo, breaking it up with a spoon, until browned and cooked through, about 8 minutes.

   8:00 · Brown chorizo
3. 3

   Add the onion, bell pepper, and poblano to the skillet and cook until softened, about 5 minutes.

   5:00 · Cook vegetables
4. 4

   Stir in the garlic and cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

   1:00 · Cook garlic
5. 5

   Scatter the torn corn tortilla pieces evenly across the bottom of the prepared baking dish.

6. 6

   Spoon the chorizo and vegetable mixture evenly over the tortillas.

7. 7

   In a large bowl, whisk together the eggs, milk, cumin, chili powder, salt, and black pepper until well combined.

8. 8

   Pour the egg mixture evenly over the chorizo and tortillas in the baking dish.

9. 9

   Sprinkle the Monterey Jack and cheddar cheeses evenly over the top.

10. 10

    Bake until the eggs are set in the center and the top is golden, 35 to 40 minutes.

    35:00 · Bake casserole
11. 11

    Let the casserole rest for 10 minutes before slicing.

    10:00 · Rest casserole
12. 12

    Sprinkle with cilantro and serve topped with pico de gallo and sour cream.