Gluten-Free Chorizo Enchilada Breakfast Casserole

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It all started with a weekend breakfast that was good…but not great. My husband didn’t even clean his plate, and he LOVES breakfast. On the other hand, I hate to throw away food, and there were a couple more servings leftover from this throwaway breakfast. What did I do? Oh, just layer it up in a pan, cover it in Local Folks Foods Enchilada Sauce, and smother it in cheese.

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I had sliced the entire roll of pre-cooked polenta (like this one) and fried it in a little olive oil. I thought the crispy fried polenta rounds would make a good base for the casserole. Bonus, this polenta is gluten-free.

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Over the polenta rounds, I layered local eggs that I scrambled with Smoking Goose chorizo. And you may have noticed that I will roast just about any vegetable that stays put long enough. This blend includes tomatoes, bell peppers, and mushrooms. I added these over the top of the egg/chorizo blend.

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Over the top went the enchilada sauce and a lot of shredded Mexican-blend cheese. I popped it into the oven and minutes later enjoyed my yummy, new breakfast favorite. Even better, the casserole improved after being refrigerated, re-heated, and served for brinner (breakfast for dinner) the next day alongside some avocado slices.

So, this isn’t really a recipe per se, but I will do my best to write down what I did. Feel free to make substitutions: leave out the eggs, switch up the veggies, etc. My leftovers made an 8×8″ pan, but using all the ingredients should easily fill a 9×13″ baking dish.

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Gluten-Free Chorizo Enchilada Breakfast Casserole

1 pint grape tomatoes
2 bell peppers, chopped
2 c. mushrooms, sliced
2 T. olive oil, divided
1 lb. roll pre-cooked gluten-free polenta
6 large eggs
1 lb. chorizo
12 oz. enchilada sauce
2 c. shredded Mexican-blend cheese (or more to taste)

Preheat oven to 350º Fahrenheit. Place tomatoes, bell peppers, mushrooms in a shallow roasting pan. Drizzle with 1 T. olive oil and season with salt and pepper to taste. Stir vegetables to completely coat/season. Place in oven for 25-30 minutes, or until the vegetables begin to brown. Remove from oven and set aside.

Slice polenta into 1/2-inch slices. Heat 1 T. olive oil in skillet over medium-high heat; add polenta slices. Brown polenta on each side, about 3-4 minutes per side. Remove from pan and allow to cool. Set aside.

Place chorizo in skillet and saute over medium-high until cooked completely. Reduce heat to medium-low. Whisk together eggs in a medium bowl and pour over cooked chorizo. Stir until eggs are cooked completely, adding salt and pepper to taste.

Place polenta slices in a 9×12-inch baking dish. Top first with egg mixture and then with vegetables. Pour enchilada sauce over the layers, then top with cheese. Place in oven and bake for 25-30 minutes, or until cheese is completely melted and begins to bubble. Remove from oven and allow to cool for 5-10 minutes before cutting.

Makes 6-8 servings.