Spicy Chorizo and Egg Breakfast Casserole
This hearty breakfast casserole combines the bold heat of Mexican chorizo with a rich egg and black bean base that delivers serious protein to fuel your entire morning. It bakes up beautifully in one dish making it ideal for meal prepping several days of breakfasts at once.
A bold baked breakfast casserole loaded with chorizo, eggs, and black beans for a high protein meal prep staple.
Nutrition per serving
Ingredients
main
base
topping
seasoning
flavoring
Instructions
Cook the Chorizo
Preheat your oven to 375 degrees Fahrenheit. Place a large oven-safe skillet over medium-high heat and add the chorizo, breaking it apart with a wooden spoon as it cooks. Cook for 5 to 6 minutes until fully browned and cooked through. Drain off any excess fat by tilting the pan and spooning it away, leaving just a thin film to grease the pan.
Add Beans and Seasoning
Reduce heat to medium and add the black beans and pickled jalapenos to the chorizo in the skillet. Sprinkle in the smoked paprika and stir everything together. Cook for 2 minutes until the beans are warmed through and coated in all the flavorful chorizo drippings.
Add Eggs and Cheese
Crack the 6 eggs into a bowl and whisk well with a pinch of salt. Pour the beaten eggs evenly over the chorizo and bean mixture in the skillet. Do not stir. Scatter the shredded pepper jack cheese over the top of the uncooked egg layer.
Bake and Rest
Transfer the skillet to the preheated oven and bake uncovered for 20 to 22 minutes until the eggs are fully set in the center and the cheese is melted and beginning to bubble at the edges. Remove from the oven and let the casserole rest for 5 minutes before slicing into wedges and serving.
Substitutions
Common mistakes
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