CAZUELA DE TINA DESAYUNO

 

  • Cooking Time: 30
  • Servings: 16
  • Preparation Time: 30-40

Ingredients

  • 1 lb. Chorizo sausage (I used Boulder Sausage brand)
  • 8 C Shredded/hash brown style frozen potatoes
  • 8 eggs (scrambled)
  • 8 oz. Container Philly Lite soft/whipped cream cheese (1 small tub)**
  • 4 C Cheddar cheese (can add more to taste)
  • 18 Corn tortillas
  • 1 can Red Enchilada Sauce (Old El Paso, mild, 10 oz.)
  • Might want to buy an extra can if you want to ‘smother’
  • ** Make sure cream cheese is very soft, may need to microwave for 30 – 45 seconds. You will need to be able to spread the cream cheese on the tortillas

Directions

  • This recipe is measured for an 9” x 9” x 2.5” pan
  • Cook/brown the chorizo in a large pan. Once done, Drain excess grease
  • Return chorizo to pan and add frozen potatoes
  • Mixed chorizo and potatoes together and cover with lid. Cook on medium heat (Best not to allow the potatoes to get crisp)
  • Once the potatoes are thawed and mixed with the chorizo, Scramble the 8 eggs and pour over chorizo and potatoes.
  • Stir all together over medium heat until well blended and eggs are partially cooked but still very moist.
  • Turn off heat
  • Layer the Casserole - Layer 1
  • Pour some enchilada sauce into bottom of casserole dish, enough to cover the bottom (about ¼ of the can)
  • Layer 6 corn tortillas on the bottom with some lapping up the sides of the dish
  • Add ½ of the chorizo, potato and egg mixture and spread evenly over tortillas and pat down
  • Pour additional enchilada sauce over the mixture (about another ¼ can)
  • Sprinkle ½ of the cheddar cheese over mixture
  • “Butter” 6 tortillas with cream cheese and lay them cheese-side down on the mixture
  • Repeat for Layer 2
  • Add remainder of the chorizo, potato and egg mixture and spread evenly over tortillas and pat down
  • Pour additional enchilada sauce over the mixture (about another ¼ can)
  • Sprinkle remainder of the cheddar cheese over mixture
  • “Butter” 6 tortillas with cream cheese and lay them cheese-side down on the mixture
  • Cover with foil and bake at 350 degrees for 30 minutes
  • Tips/Hints
  • Can also cook in microwave for 20 minutes on power level 6 (you be the judge, it’s your wave)
  • Since everything is basically cooked, the casserole really just needs to finish cooking the eggs, heat through and melt the cheese.
  • Can also prepare the casserole as directed the night before and put in fridge then cook in the morning.

Notes

Translation: "Tina’s breakfast casserole".

I wanted to bring something more substantial to the office potluck so I invented this Mexican breakfast casserole. It feeds many and can be made the night before. You can bake it in the oven or microwave so it is extremely convenient, and of course, delicioso! Excellent choice for any brunch! -Tina

Author Credit: TR Helart

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