Mexican Chorizo Egg Tortilla Bake

Serves 6 · 15 min prep · 35 min cook

Ingredients

• 12 oz fresh Mexican chorizo, casings removed
• 8 corn tortillas
• 8 large eggs
• 1/2 cup whole milk
• 2 cups shredded Monterey Jack cheese
• 1 can (4 oz) canned diced green chiles
• 1/2 red onion, diced
• 1/3 cup fresh cilantro, chopped
• 1 tsp ground cumin
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 avocado, sliced
• for serving salsa or hot sauce
• as needed cooking spray or oil

Instructions

1. 1Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. 2In a large skillet over medium heat, cook the chorizo, breaking it into crumbles, until browned and cooked through, about 6 to 8 minutes. Drain excess fat if needed and stir in the diced onion and cumin for the last 2 minutes.
3. 3Tear or cut the corn tortillas into rough strips and scatter half of them across the bottom of the prepared dish.
4. 4Spoon the cooked chorizo mixture evenly over the tortillas, then sprinkle with half the cheese and the green chiles.
5. 5Layer the remaining tortilla strips on top and finish with the rest of the cheese.
6. 6In a bowl, whisk the eggs with the milk, salt, and pepper until smooth and slightly frothy. Pour the egg mixture evenly over the layered dish so it soaks into the tortillas.
7. 7Bake uncovered for 28 to 32 minutes until the center is set, the edges are golden, and a knife inserted in the middle comes out clean.
8. 8Let the bake rest 5 minutes so it firms up for cleaner slices, then cut into six portions.
9. 9Top each serving with sliced avocado, chopped cilantro, and a spoonful of salsa or hot sauce.
10. 10Serve warm for a make-ahead brunch casserole that eats like a chorizo breakfast taco in sliceable form.