Amazing Mexican Breakfast Casserole

Yum. This is delicious. You can leave out the chorizo or sausage if you want it vegetarian. I used almond milk in place of the regular milk. I also left out the salt because the chorizo is salty enough. This is naturally gluten-free and can be made ahead the day before. Recipe courtesy of Gimme Some Oven.

• Ready In: 1 hr 15 mins
• Serves: 12

Ingredients

• 1 1⁄4 lbs ground sausage or 1 1⁄4 lbs  mexican chorizo sausage
• 1  small  white onion, peeled and diced
• 1  poblano peppers or 1  green bell pepper, cored and diced
• 4  garlic cloves, minced
• 15  ounces salsa or 15  ounces green chili salsa
• 15  ounces black beans or 15  ounces pinto beans, rinsed and drained
• 2⁄3 cup whole kernel corn, frozen or 2⁄3 cup  canned corn
• 1  teaspoon ground cumin
• 1  teaspoon fine sea salt
• 12  large eggs
• 1⁄3 cup milk
• 8  corn tortillas, halved
• 3  cups  shredded  Mexican blend cheese
•  diced avocados, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapenos, and or   crumbled Cotija cheese, to taste

Directions

1. Heat oven to 400. Lightly mist a 9x 13 inch baking dish with cooking spray and set aside. (I use butter or oil instead because I do not use cooking spray).
2. Cook the sausage in a large pan over medium-high heat until browned, crumbling the sausage as it cooks. Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in a saute pan. If there is no grease remaining, add a tablespoon of oil to the pan.
3. Add the onion and pepper and saute for 5 minutes, stirring occasionally, until softened. Add the garlic and saute for 1 to 2 minutes more, stirring frequently, until fragrant.
4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
5. In a separate bowl, whisk together the eggs and milk until evenly combined and set aside.
6. Alright,time to layer up all of the ingredients. Layer half of the tortillas in an even layer in the bottom of the baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture, and cheese.
7. Cover the dish with foil and bake for 45 to 50 minutes, or until the center of the casserole is cooked through and no longer jiggly (when a toothpick inserted in the center of the casserole comes out clean).
8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes. Sprinkle with your desired toppings, slice, and serve warm.
9. If you want the cheese on top of the casserole to be a bit crispier, just uncover the casserole during the final 10 minutes of cooking.