Mexican Brunch Casserole
If you’re looking for a recipe that's quick and easy to prep to add to your brunch menu, try our Mexican Brunch Casserole that can be cooked in the oven or slow cooker. Luscious layers of corn tortilla, chorizo, veggies and a creamy egg mixture quickly come together for a brunch dish sure to please.
Ingredients
8 egg
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
0.5 cup reduced fat (2%) milk
2 tablespoons chopped cilantro
1 tablespoon chili powder
1 small jalapeño pepper, seeded and chopped (about 2 tablespoons) (optional)
6 corn tortilla (6-inch)
3 ounces dried chorizo sausage, chopped (about 3/4 cup)
1 medium green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cups shredded reduced fat Cheddar cheese (about 8 ounces)
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
0.5 cup reduced fat (2%) milk
2 tablespoons chopped cilantro
1 tablespoon chili powder
1 small jalapeño pepper, seeded and chopped (about 2 tablespoons) (optional)
6 corn tortilla (6-inch)
3 ounces dried chorizo sausage, chopped (about 3/4 cup)
1 medium green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cups shredded reduced fat Cheddar cheese (about 8 ounces)
Instructions
Heat the oven to 375°F. While the oven is heating, beat the eggs, soup, milk, cilantro, chili powder and jalapeno pepper in a medium bowl with a fork or whisk. Season the mixture as desired.
Spray the inside of a an 8x8x2-inch baking dish with vegetable cooking spray. Layer 2 tortillas, half the sausage, pepper, onion and cheese in the dish. Repeat the layers. Tear the remaining 2 tortillas into pieces and arrange over the top. Pour the egg mixture over the layers.
Bake for 35 minutes or until set. Serve topped with salsa, sliced avocado and chopped tomatoes, if desired.
Spray the inside of a an 8x8x2-inch baking dish with vegetable cooking spray. Layer 2 tortillas, half the sausage, pepper, onion and cheese in the dish. Repeat the layers. Tear the remaining 2 tortillas into pieces and arrange over the top. Pour the egg mixture over the layers.
Bake for 35 minutes or until set. Serve topped with salsa, sliced avocado and chopped tomatoes, if desired.
Mexican Brunch Casserole
If you’re looking for a recipe that's quick and easy to prep to add to your brunch menu, try our Mexican Brunch Casserole that can be cooked in the oven or slow cooker. Luscious lay...
Directions
Print
Heat the oven to 375°F. While the oven is heating, beat the eggs, soup, milk, cilantro, chili powder and jalapeno pepper in a medium bowl with a fork or whisk. Season the mixture as desired.
Spray the inside of a an 8x8x2-inch baking dish with vegetable cooking spray. Layer 2 tortillas, half the sausage, pepper, onion and cheese in the dish. Repeat the layers. Tear the remaining 2 tortillas into pieces and arrange over the top. Pour the egg mixture over the layers.
Bake for 35 minutes or until set. Serve topped with salsa, sliced avocado and chopped tomatoes, if desired.
Ingredients
8 egg
1 can (10 1/2 ounces) Campbell's® Condensed Cream of Sweet Corn Soup
0.5 cup reduced fat (2%) milk
2 tablespoons chopped cilantro
1 tablespoon chili powder
1 small jalapeño pepper, seeded and chopped (about 2 tablespoons) (optional)
6 corn tortilla (6-inch)
3 ounces dried chorizo sausage, chopped (about 3/4 cup)
1 medium green pepper, chopped (about 1 cup)
1 medium onion, chopped (about 1/2 cup)
2 cups shredded reduced fat Cheddar cheese (about 8 ounces)
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