any Tex-Mex breakfast casserole recipes out there?
The original recipe I used for the Spanish tortilla (which I can't find at the moment) called for Serrano ham, roasted red peppers, onions, parsley. it was a small step to convert then to chiles, chorizo (mexican) and such. We eat it regularly, with flour or corn tortillas and a variety of hot sauces on the side. Candy's idea of doing it ahead of time can work with this too. Just boiled the potatoes first, peel and cube.
This has the "Tex" part, called "Texas Toast breakfast casserole" I would think if you added the right seasoning you could make it into a TexMex flavor (wish I could remember where I got this). Directions are paraphrased for copyright issues:
1/2 stick (1/4 cup) unsalted butter, softened, plus additional for greasing baking dish
1 (1-lb) package bulk breakfast sausage (not links)
1/2 (15-inch-long) loaf Italian bread (about 4 inches wide)
1 garlic clove, chopped
2 dozen large eggs
1 cup whole milk
2 teaspoons salt
1 teaspoon black pepper
1 large bunch scallions, chopped (1 1/4 cups)
1/4 lb sharp Cheddar, coarsely grated (1 cup)
Cook sausage over moderately high heat. Cool sausage.
Cut bread into 1-inch-thick slices.
Mix butter and garlic.
Spread butter on both sides of slices. Arrange bread in a single layer in bottom of baking dish. Sprinkle sausage on top.
Whisk eggs, milk, salt, and pepper in a large bowl until frothy. Whisk in scallions and half of cheese. Pour egg mixture over sausage. Push down on bread with a spatula so it absorbs the liquid. Sprinkle with remaining cheese.
375°F in a generously buttered 13- by 9-inch baking dish covered with buttered foil, 30 minutes. Remove foil and bake until eggs are cooked through in center, about 20 minutes more.
Can be assembled 12 hours ahead and chilled, covered with buttered foil. Bake as directed above.
I brown up chorizo and put that in a baking dish top with green chilies, sauteed onions and then cheese. Pour baten eggs over all and bake at 325 until set. Usually I do all but the eggs thre night before and crisp top tortilla strips to scatter over the top. In the AM I beat the eggs and add them and pop in the oven while I shower and dress. It is ready when I am. Sprinkle liberally with the crisp tortilla strips and pass the salsa. Sort of a baked Migas instead of scrambled.
Below is recipe from Epicurious. It's not the exact one I was looking for, but essentially this is a Spanish frittata. The recipe isn't that great, but it gives you the essentials for making the tortilla, as it's called. I've made versions of it for years, adding whatever I had at hand, chiles of all sorts, etc. Just watch the moisture content of additional ingredients and adjust. Tastes just as good room temp as hot, and can be reheated with pretty good success.
Two additional things to note (which I noticed as I closed the window of the Epicurious recipe). One, you can always use the frittatta method and run it under the broiler, as opposed to flipping it over, and you don't need the amount of oil suggested. A good cast iron skillet can also be used.
I came up with a breakfast enchilada recipe for my husband's breakfast club at work that was a huge hit. It involves eggs scrambled with chorizo, green peppers, onion, tomato in a tortilla topped with cheese, tomato sauce and cilantro. It can be made the day before and then baked to melt the cheese and warm the tortillas.