This Breakfast Enchilada Bake is easy, delicious, and like a traditional quiche with a twist adding green enchilada sauce, corn tortillas, and chorizo.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 8
Calories 354kcal
Author Sandra
Ingredients
2tablespoonsolive oil
12eggs
8-10soft corn tortillas
15ouncesgreen enchilada sauce
3/4cupMonterrey Jack cheese
1yellow onionchopped
1red pepperchopped
10ounceground pork chorizoyou may substitute breakfast sausage or bacon if you don’t like the spiciness of chorizo
salt and pepperto taste
Additional Add-in Ideas
mushrooms
jalapenos
green pepper
green chiles
Instructions
Preheat oven to 350 degrees.
Heat a 10 inch cast iron skillet over medium heat. If you don't have cast iron, you can use a regular skillet for this step and a deep dish pan for baking.
Heat 1 tablespoon of olive oil in skillet. Cook chorizo all the way through. Remove from heat and drain grease. Let it cool while you prepare the veggies. Wipe the skillet clean.
Add another tablespoon of olive oil to clean skillet. Add onion and peppers and salt and pepper to taste. Saute until slightly tender. Remove skillet from heat and place veggies in a bowl to set aside.
Spread 1/4-1/2 cup of green enchilada sauce to the skillet. Lay down 5-6 tortillas, covering the entire bottom and sides of the skillet.
Beat the eggs in a mixing bowl until foamy. Add onion, red pepper, and chorizo. Pour 1/2 of the mixture into the skillet or deep dish pan if using. Top with 1/2 cup of enchilada sauce.
Add another layer or 3-5 tortillas to cover the mixture, then another 1/2-1 cup sauce. Mix cheese into the remaining egg mixture and pour on top. If you'd like you can top this with green onions or tomatoes.
Place skillet or pan in the oven and bake for 45-50 minutes. Insert a knife in the middle to check if it is done, the mixture should be set and the knife should come out completely clean.
Serve remaining enchilada sauce heated on the side for those who would like more. Enjoy!