huevos rancheros breakfast casserole (Edit recipe)

ericatangeman

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a delicious mexican inspired breakfast casserole.

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PREP TIME

30 minutes

COOK TIME

30 minutes

INGREDIENTS

24

Serves: 6

Ingredients

chorizo meat

1 lb Ground Turkey
10 oz Diced Tomatoes & Green Chilies - Rotel
1 Tbsp Apple Cider Vinegar
2 tsp Smoked Paprika
2 tsp Chili Powder
1 tsp Cumin, Ground
1 tsp Oregano, Dried
1 tsp Coriander, Ground
0.5 tsp Garlic Powder
0.5 tsp Onion Powder
0.25 tsp Cinnamon, Ground
1/2 tsp Salt and Pepper, to taste

casserole

12 oz Bell Pepper and Onion Blend, Frozen
12 oz Cauliflower Rice, Frozen
8 whole Cassava Flour Tortillas - Siete Foods
15 oz Refried Pinto Beans - Siete Foods
0.5-1 cup Pepper Jack Cheese, shredded
6 whole Eggs

for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 400.
add ground meat to a skillet & brown.
once meat is cooked, add diced tomatoes & green chiles, vinegar & remaining chorizo seasonings to make “chorizo” meat.
once meat is finished cooking, add peppers, onions, & cauliflower rice to a skillet; cook for 6-8 minutes to sauté.
first grease a casserole dish, then add 4 tortillas (8 halves) to bottom of the pan, ½ can refried beans, ½ pepper jack cheese, ½ veggie mixture, & ½ of chorizo meat.
add a second layer of tortilla, refried beans, cheese, veggies, & meat.
create 6 “wells” in the mixture & crack an egg into each well.
bake casserole for ~25 minutes or until egg whites are set.
serve & top with avocado, cotija cheese, & cilantro.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	283
Fat:	9 g
Carbohydrates:	18 g
Protein:	25 g
Cholesterol:	74 g
Sodium:	753 mg
Fiber:	5 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.