Preheat the oven to 350 degrees. Lightly grease a 9-by-13-inch or 11 x 7-inch baking dish with nonstick cooking spray.
Wash and dry the produce. Finely mince the garlic. Dice the scallions, separating the whites from the greens. Discard the whites or set them aside for later use. Then dice the red onion; chop the cilantro leaves; and slice, seed, and chop the jalapeño and red bell pepper. Drain the corn and beans. Set aside.
Remove the chorizo from the packaging and carefully chop the sausage link into bite-size pieces. Next, quarter the corn tortillas. Set both aside.
In a large skillet over medium-high heat, heat one tablespoon of olive oil. Add the chorizo, red onion, corn, beans, and bell pepper. Cook until onions are translucent. Add the garlic and cook until fragrant. Remove from heat. Set aside.
In a medium bowl, combine the shredded cheese, cilantro, scallions, and jalapenos (if using). Stir to combine.
In a large bowl, beat the eggs with a whisk until the yolks and whites are thoroughly combined. Add the half-and-half, hot sauce, salt, and pepper, to taste. Stir until well blended.
Layer the bottom of the baking dish with 1/3 of the quartered corn tortillas. Next, layer the corn tortillas with 1/3 of the chorizo vegetable mixture, followed by 1/3 of the shredded cheese blend. Repeat the steps twice more, similar to a lasagna-style.
Next, slowly pour the egg mixture on top of the casserole. Sprinkle with additional cheese, if desired. Bake for 60-70 minutes or until the eggs are set and thoroughly cooked. Serve immediately, topped with your favorite taco-style toppings. Enjoy!
Pairing your favorite taco toppings easily takes this cheesy breakfast casserole to another level. Prepare a killer taco topping bar to create a delicious choose-your-own-hearty-adventure. We guarantee that Mexican breakfast casserole will be beloved (perhaps even more than Taco Tuesdays!).
Top your spicy, warm eggs with some of our favorites: sour cream, freshly sliced avocado, pico de gallo, salsa, black olives, shredded lettuce, and red or green onions.
When used in cooking, corn tortillas tend to hold their shape and texture far better than flour tortillas. However, flour tortillas may be substituted for corn tortillas when needed.
Corn tortillas also make this Mexican breakfast casserole gluten-free.
Yes, milk can be used in place of half and half. Although half and half provides a fluffy, airiness to the eggs, it is not necessary to make a Mexican breakfast casserole.