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Meal prep for breakfast with this flavorful and slightly spicy chorizo, poblano pepper and cheese casserole!
The chorizo gives so much flavor to this casserole, along with the other star of the show: poblano peppers, which I roast to give them extra flavor. One thing this dish is not, is bland, I can promise you that!
I cook with them fairly often and if you like them as well, check out my Stuffed Poblano Peppers, Creamy Poblano Chicken, Chorizo & Pepper Cauliflower Rice and Poblano and Cheese Stuffed Meatloaf recipes.
What I love about this casserole, is that you get 8 servings out of it! And every bite is packed with flavor, so you won’t have big pockets of just egg.
I really love how colorful this casserole is too, perfect to serve at a brunch! It also freezes beautifully, so you can freeze your leftovers and have plenty for later.
How to Make Mexican Breakfast Casserole
INGREDIENTS
12 whole eggs
1 pound ground chorizo sausage
2 cups shredded cheddar cheese, divided
1/2 cup roasted poblano peppers, chopped
1/4 cup onions, minced
1/3 cup diced tomatoes
1/3 cup heavy cream
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper (optional)
2 tablespoons fresh cilantro, chopped (plus extra for garnish)
Optional: top with queso fresco and fresh sliced avocado
PREPARATION
Turn the oven on broil. Add the poblano peppers (I used 2 medium) to a sheet pan lined with foil and lightly coat in olive oil.
Roast them in the oven until the skins are charred. Remove and place in a glass bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off.
Then, peel the skins, remove the seeds, and chop. Turn the oven temperature down to 350F.
Cook the chorizo sausage in a skillet until browned.
While the chorizo is browning, add the eggs to a mixing bowl and beat for 2 minutes using a hand mixer, immersion blender or hand whisk.
Drain the chorizo, remove and add to the bowl with the eggs.
Sauté the onions for a few minutes, then add to the egg mixture along with the remains ingredients, reserving 1 cup of the shredded cheese.
Pour into a 9 x 13 casserole baking dish that’s been sprayed with non-stick spray. Top with the remaining shredded cheese.
Bake for 30-35 minutes or until the eggs have set.
Allow to cool slightly before cutting into.
Optional: Top with more chopped fresh cilantro, sliced avocado and crumbled queso fresco before serving.
Tips
Preparing the Casserole
The Poblano Peppers
I roast them first to give them a lot of extra smoky flavor. Alternatively, you can dice and sauté in a skillet instead. Not a fan of poblano peppers? See substitution ideas below…
The Eggs
Personally, I like to whip some air into my eggs to make them fluffier, but you can certainly skip this step if you’d like. You can also whip them up in a blender, if you don’t have a hand mixer or immersion blender.
The Cheese
I used a Mexican four-cheese cheddar mix, but you can use pepper jack, Monterey jack, colby or any other cheese that melts well. I wouldn’t use anything that has too strong of a flavor, because it will be too much combined with the chorizo and peppers.
I also used queso fresco (which means “fresh cheese”), and I crumbled over the top. If you’ve never used queso fresco before, it’s very similar to a feta cheese, in that it’s a semi-soft cheese that crumbles very easily. If you cannot find queso fresco, you can use feta cheese instead.
Substitutions
While I love the combination of the chorizo and roasted poblano peppers, if you don’t like or cannot find chorizo, you can use any ground sausage that you like.
You can also replace the poblano with red, yellow or orange roasted bell peppers. You can even add in some jalapeño peppers, though I would add much less and sauté them first.
Leftovers
With this casserole, because it serves 8, you will have plenty leftover. When doing Keto meal prep, that’s exactly what you want! You can store your leftovers in airtight containers in the fridge for a few days, or freeze.
I like to cut into portions, place in food saver freezer bags, and get all the air out before freezing. I try to do this with most everything that I freeze.
More Keto and Low Carb breakfast recipes…
Eggs Benedict
ITALIAN SAUSAGE AND SPINACH QUICHE
RICOTTA ALMOND PANCAKES
HOMEMADE WAFFLES
COCONUT GRANOLA
BLUEBERRY MUFFINS
BACON CHEDDAR DROP BISCUITS
Mexican Breakfast Casserole - Keto/Low Carb
INGREDIENTS
- 12 whole eggs
- 1 pound ground chorizo sausage
- 2 cups shredded cheddar cheese divided
- 1/2 cup roasted poblano peppers chopped
- 1/4 cup onions minced
- 1/3 cup diced tomatoes
- 1/3 cup heavy cream
- 1 teaspoon garlic salt
- 1/2 teaspoon cayenne pepper optional
- 2 tablespoons fresh cilantro chopped (plus extra for garnish)
- Optional: top with queso fresco and fresh sliced avocado
PREPARATION
- Turn the oven on broil. Add the poblano peppers (I used 2 mediuto a sheet pan lined with foil and lightly coat in olive oil.
- Roast them in the oven until the skins are charred. Remove and place in a glass bowl and cover with plastic wrap for a few minutes. This will make the skins much easier to peel off. Then, peel the skins, remove the seeds, and chop. Turn the oven temperature down to 350F.
- Cook the chorizo sausage in a skillet until browned. While the chorizo is browning, add the eggs to a mixing bowl and mic well using a hand mixer, immersion blender or hand whisk.
- Drain the chorizo, remove and add to the bowl with the eggs. Sauté the onions for a few minutes, then add to the egg mixture along with the remains ingredients, reserving 1 cup of the shredded cheese.
- Pour into a 9 x 13 casserole baking dish that’s been sprayed with non-stick spray. Top with the remaining shredded cheese. Bake for 30-35 minutes or until the eggs have set. Allow to cool slightly before cutting into.
- Optional: Top with more chopped fresh cilantro, sliced avocado and crumbled queso fresco before serving.
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