I just want to clear up one thing first. I have no idea if there is really such a thing as Mexican Egg Casserole. That’s just the best name I could come up with for what this is.
It is not a quiche. Not even a crustless one. Quiche implies a lightness this thing does not possess. No…this boy is hearty! He’s also not necessarily breakfast, in my opinion. This guy could stand up against any other good dinner choice, alongside a nice salad and (for the fam) a roll.
Nik’s Mexican Egg Casserole
1 small onion, finely diced
1 small green pepper, finely diced
1 can tomatoes & chiles (get mild if you don’t like spicy food)
1 log of chorizo sausage (get mild if you don’t like spicy food)
1 can of beans (I used the kidneys I had left from my red beans & rice, but black beans are nice also), drained and rinsed
1 c. + 1/4 c. shredded Mexican blend cheese
1/2 c. milk
6 eggs (or the equivalent amount of liquid egg substitute)
A dash each: salt, pepper, cajun seasoning blend
For those who do like spicy food:
2 serrano peppers, finely diced, seeds included
A dash of cayenne pepper
Spray a skillet with nonstick and toss in your onions, green peppers and serranos. Let them cook until tender.
Cut your chorizo out of the casing and add to pan. Brown it as you would ground beef. Add tomatoes and chiles and warm through.
In a large bowl, beat your six eggs with your milk and add any seasonings you like. Add 1 cup of cheese and beat again.
Spread meat/veggie mixture out in a casserole dish.
Pour egg mixture on top and gently fold.
Bake at 350 for about 30 minutes or until completely set. Sprinkle additional cheese on top and allow it to melt as the casserole cools.
This is one I get all to myself. The divas share their father’s complete and total hatred of eggs. I don’t get that but whatever. It’s rare I get ANYTHING to myself, so I’m not complaining! But this dish did get two enthusiastic thumbs up from the guests at Dr. Singh’s Mexican Pouch Party who got to sample it!
Want more fun with eggs? Check out these BF recipes: