Amazing Mexican Breakfast Casserole

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  Chorizo, Pork(567g)
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  Yellow Onion
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  Bell Pepper
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  Garlic(240g)
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  Salsa, Prepared, Red, Store-Bought(480g)
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  Beans, Black, Canned, Drained
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  Corn, Sweet, Frozen(160g)
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  Cumin, Ground(5g)
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  1 teaspoon fine sea salt
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  Egg, Whole, Large
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  2% Milk(80g)
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  Tortilla, Corn, 6-Inch
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  Mexican Blend Cheese(720g)
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  Optional Toppings: Diced Avocado, Diced Red Onion, Chopped Fresh Cilantro, Diced Green Onion, Sliced Fresh JalapeñOs, And/Or Crumbled Cotija Cheese

Instructions

1. 1Heat oven to 400°F. Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
2. 2Cook the chorizo in a large sauté pan over medium-high heat for 6–8 minutes, crumbling as it cooks, until browned with no pink remaining. Transfer to a clean plate with a slotted spoon, reserving about 1 tablespoon of grease in the pan (add oil if needed).
3. 3Add the onion and bell pepper to the same pan over medium-high heat. Cook 5–7 minutes, stirring occasionally, until softened. Add the garlic and cook 1–2 minutes more, stirring, until fragrant.
4. 4Stir in the salsa, black beans, corn, cumin, and cooked chorizo until completely combined. Remove from heat and set aside.
5. 5In a separate bowl, whisk together the eggs and milk until evenly blended; set aside.
6. 6Layer half of the tortillas evenly in the bottom of the prepared baking dish. Top with half of the chorizo mixture, half of the egg mixture, and half of the cheese. Repeat with remaining tortillas, chorizo mixture, egg mixture, and cheese.
7. 7Cover the baking dish with foil and bake at 400°F for 45–50 minutes, until the center is set and no longer jiggly, or until a toothpick inserted in the center comes out clean.
8. 8Let cool for 10 minutes on a wire rack. Divide the casserole evenly into 12 portions, slice, and serve warm. Divide any remaining portions into airtight containers for storage.