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Flavorful Black Bean Chorizo Breakfast Casserole Easy Recipe with Roasted Salsa Verde

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A hearty and flavorful breakfast casserole combining smoky Mexican chorizo, creamy black beans, eggs, and a bright roasted salsa verde. Perfect for busy mornings or brunch gatherings, this dish balances spice, creaminess, and freshness.

Ingredients

Scale
  • 8 ounces Mexican chorizo, casing removed
  • 1 can (15 oz) black beans, drained and rinsed
  • 8 large eggs, beaten, room temperature
  • 1/2 cup whole milk or half-and-half (120 ml), or almond milk for dairy-free option
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup shredded sharp cheddar or pepper jack cheese (about 100 g), plus extra for topping
  • 4 small corn tortillas, cut into strips or small squares (optional)
  • Roasted Salsa Verde: 6 tomatillos, 1 jalapeño, 1/2 cup fresh cilantro (about 15 g), 1/2 small white onion, 1 clove garlic, all roasted and blended
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Olive oil for cooking and roasting
  • Fresh cilantro for garnish (optional)

Instructions

  1. Prepare the Roasted Salsa Verde: Preheat oven to 425°F (220°C). Halve tomatillos and jalapeño, peel and quarter onion, and peel garlic clove. Spread on a baking sheet, drizzle with olive oil, and roast for 10-12 minutes until slightly charred and softened. Let cool slightly, then blend with fresh cilantro until smooth. Set aside.
  2. Cook the Chorizo and Aromatics: Heat a skillet over medium heat. Add chorizo, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes. Remove excess fat if desired. Add chopped onion and garlic, sauté 3-4 minutes until softened and fragrant. Stir in cumin and smoked paprika. Remove from heat.
  3. Mix the Casserole Base: In a large bowl, whisk eggs and milk together. Season with salt and pepper. Add black beans, cooked chorizo mixture, shredded cheese, and tortilla pieces. Gently fold until combined but not overmixed.
  4. Assemble the Casserole: Lightly grease baking dish or skillet. Pour egg and chorizo mixture evenly into dish. Spread roasted salsa verde over the top, swirling gently for a marbled effect. Add extra cheese on top if desired.
  5. Bake: Place casserole in oven and bake at 375°F (190°C) for 25-30 minutes until eggs are set and top is golden. A toothpick inserted in center should come out clean. Let rest for 5 minutes before serving.
  6. Garnish and Serve: Sprinkle with fresh cilantro and optionally add sour cream or avocado slices. Serve warm.

Notes

[‘Do not overmix eggs to keep casserole light and fluffy.’, ‘Roasting the salsa verde adds depth and smoky flavor.’, ‘Use raw Mexican chorizo, not pre-cooked Spanish chorizo.’, ‘Start checking casserole at 25 minutes to avoid drying out; edges should be set with a slight jiggle in center.’, ‘Make salsa verde a day ahead for better flavor.’, ‘Cover casserole loosely with foil if edges brown too fast.’, ‘Vegetarian option: substitute chorizo with sautéed mushrooms or smoked tempeh.’, ‘Adjust spice by swapping jalapeño or adding chipotle powder.’, ‘Gluten-free if using corn tortillas or omitting tortillas.’, ‘Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.’]

Nutrition

Keywords: black bean casserole, chorizo breakfast casserole, roasted salsa verde, Mexican breakfast, brunch casserole, easy breakfast recipe, gluten-free breakfast

Find it online: https://magnetmeal.com/flavorful-black-bean-chorizo-breakfast-casserole-easy-recipe-with-roasted-salsa-verde/