Fiesta Breakfast Casserole

3 of 5
(12 ratings)
Total Time
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A colorful egg bake filled with chorizo, black beans, tomatoes and corn

  • PAM® Original No-Stick Cooking Spray
  • 1/4 pound fresh chorizo sausage
  • 3 corn tortillas (6 inch), cut up
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1 can (15 oz each) Ranch Style® Black Beans, drained, rinsed
  • 1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
  • 1 cup fat free evaporated milk
  • 1 cup frozen whole kernel corn
  • 1/2 cup shredded Pepper Jack cheese (1/2 cup = 2 oz)
  • 1/4 cup chopped green onions
  • Light sour cream, optional

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  1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
  2. Heat medium skillet over medium-high heat; when hot, add chorizo and cook 3 to 5 minutes or until cooked through and crumbly. Remove from skillet and drain on paper towels.
  3. Stir together cooked chorizo, corn tortillas, Egg Beaters, black beans, drained tomatoes, milk, corn, cheese and green onions in large bowl.
  4. Pour into prepared dish. Bake 55 to 60 minutes or until casserole is golden brown and middle is set. Remove from oven; cool slightly.
  5. Serve with sour cream, if desired.
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Nutrition Information
Calories: 193 View complete nutrition information
Reviews (1)

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Overall Rating

Anonymous May 15, 2012

We really enjoyed this breakfast casserole for Mother's Day brunch. It's filling and nutritious. And for all you Weight Watcher members out there, it's 6 PPV per serving. Add some fruit, and voila!