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Mexican Breakfast Casserole

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This Mexican breakfast casserole It’s a great make-ahead breakfast recipe. It’s packed with cheesy eggs, spicy chorizo ​​and peppers. Prepare a hearty and tasty breakfast even on busy mornings with this simple recipe!

Breakfast casserole with tortillas, eggs, cheese and chorizo.Breakfast casserole with tortillas, eggs, cheese and chorizo.

Made with lots of eggs, sausage, and taco seasoning, this Mexican breakfast casserole recipe is anything but boring. Flavorful and hearty with a little spice, it’s everything I love about breakfast tacos made into one dish.

Do you want to know my favorite part? You can prepare everything the night before! Assemble everything in your saucepan and place it in the refrigerator. The next morning, all you have to do is pop the dish in the oven for a hot, made-from-scratch breakfast.

A slice of Mexican breakfast casserole.A slice of Mexican breakfast casserole.

I love breakfast food; eggs, sausage, biscuits, muffins. . . give me everything. But I also love sleeping, and getting out of bed early enough to have a hot breakfast on the table is nearly impossible.

Unless you plan ahead and execute Breakfast Casserole! When I’m craving a sweet breakfast, I turn to this Almond Berry French Toast Casserole. But for today’s recipe I was craving something SPICY, so I decided to make a Mexican version of my favorite breakfast dish!

Prepare the ingredients for the breakfast casserole in advance.Prepare the ingredients for the breakfast casserole in advance.

Ingredients for Overnight Breakfast Casserole

  • olive oil
  • onion
  • green pepper
  • garlic
  • chorizo
  • Homemade Taco Seasoning
  • corn
  • black beans
  • cherry tomatoes
  • Corn Tortillas
  • grated cheese (Mexican style or cheddar)
  • egg
  • milk
Process photos of a Mexican breakfast casserole.Process photos of a Mexican breakfast casserole.

How to Make a Mexican Egg Tortilla Breakfast Casserole

  1. Heat the olive oil in a large skillet over medium-high heat. Sauté garlic, onion and peppers in the pan for about 2 minutes.
  2. Add Mexican chorizo ​​and taco seasoning. Cook another 5-7 minutes.
  3. Stir in the black beans, tomatoes and corn.
  4. Place 12 tortilla quarters in the bottom of a 13×9-inch baking dish prepared with nonstick cooking spray. Pour 1/3 of the sausage mixture over the top. Sprinkle with cheese. Repeat the layers two more times, ending with the cheese layer.
  5. Beat eggs in a separate medium bowl. Mix the milk.
  6. Pour the egg mixture into the assembled casserole dish. Cover everything well with aluminum foil.

From here you can cook the casserole right away OR store it in the fridge for the next day.

Bake the Mexican Breakfast Casserole in the preheated oven (180°C) for 25 minutes covered. Remove foil, sprinkle more cheese and bake for another 25-30 minutes.

Not sure how to tell when your breakfast casserole is fully cooked?

Insert a clean knife into the center. The casserole will be finished cooking when the knife comes out clean.

Add cheese to your Mexican flavor breakfast casserole.Add cheese to your Mexican flavor breakfast casserole.

Serving Tips

  • This casserole is especially tasty when served with your favorite taco toppings. I suggest avocado slices, a dollop of sour cream, and your favorite salsa or pico de gallo! Homemade guacamole is also a delicious condiment.
  • Top it with diced green onions for a little crunch.
  • Enjoy this casserole with a splash of hot sauce for an added kick!
  • Serve it with a side of fried potatoes or cooked bacon!
Layers of chorizo, cheese, tortillas and eggs make up this simple make-ahead breakfast.Layers of chorizo, cheese, tortillas and eggs make up this easy make-ahead breakfast.

Can I make this Mexican Egg Casserole Recipe? the same day?

If you want, you can absolutely make and cook the casserole overnight on the same day! Preheat the oven while you prepare the other ingredients and place the casserole directly into the oven.

How far in advance can I make this make-ahead breakfast casserole?

I wouldn’t prepare it more than 24 hours in advance. Be sure to store the uncooked casserole in the refrigerator, tightly covered with plastic wrap, until you’re ready to cook it.

A delicious breakfast casserole with a Mexican twist.A delicious breakfast casserole with a Mexican twist.

Can I make this recipe without chorizo?

  • This recipe is delicious with other types of spicy sausage too!
  • If you can’t find chorizo, hot Italian sausage crumbs make a great substitution.
  • For a vegetarian breakfast casserole, feel free to replace the chorizo ​​with another can of black beans or a meatless sausage alternative!
  • There are several soy chorizo ​​(“soyrizo”) products available at vegetarian grocery stores that taste great in this casserole, too.

How I Store Leftovers from My Mexican Breakfast Casserole

Transfer leftovers to an airtight container or wrap dish tightly with aluminum foil. Store in the refrigerator for 2-3 days. Reheat individual portions in the microwave or heat the whole thing in a 350-degree oven until hot.

Avocado and salsa complement a slice of Mexican chorizo ​​breakfast casserole.Avocado and salsa complement a slice of Mexican chorizo ​​breakfast casserole.

Prepare breakfast recipes in advance

Thanks to the wonderful world of nighttime breakfast recipes, you will never have to get out of bed before dawn to prepare a hearty breakfast again. Try these other breakfast recipes our readers love.

Mexican breakfast casseroleMexican breakfast casserole

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A slice of Mexican breakfast casserole.A slice of Mexican breakfast casserole.

Created by: Lynne Feifer

Mexican breakfast casserole

Preparation time 30 minutes
Time to cook 55 minutes
Total time 1 Now 25 minutes

Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. Packed with cheesy eggs, spicy chorizo ​​and peppers, it’s a hearty, flavorful breakfast that’s an easy meal for busy mornings!

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Instructions

  • Preheat oven to 375* and prepare a 9 X 13-inch baking pan by spraying it generously, especially the bottom, with cooking spray. Of course, if you make it the night before, you won’t preheat the oven until you’re ready to bake it the next morning.

  • Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper and garlic and sauté for about two minutes.

  • Add chorizo ​​and taco seasoning. Cook for about 5-7 minutes. Add corn, black beans, and tomatoes and cook until heated through.

  • Place 12 tortilla quarters in the bottom of the prepared baking dish. Spread 1/3 of the meat mixture evenly over the top. Sprinkle with 1/2 cup cheese. Repeat with tortillas, meat and cheese for two more layers and top with remaining tortillas.

  • In a large bowl, whisk the eggs. Add the milk and mix. Using a ladle, spread the egg mixture evenly over the entire baking sheet.

  • Cover the dish with foil and refrigerate overnight or bake in the oven for 30 minutes. Remove the foil, sprinkle the remaining cheese on top and bake for another 20 to 25 minutes or until a knife inserted into the center comes out clean.

  • Serve with sliced ​​avocado, salsa and sour cream.

Nutrition

Serving: 1G | Calories: 457kcal | Carbohydrates: 35G | Protein: 26G | Fat: 24G | Saturated fats: 9G | Trans fats: 1G | Cholesterol: 241mg | Sodium: 641mg | Potassium: 483mg | Fiber: 7G | Sugar: 3G | Vitamin A: 1001UI | C vitamin: 15mg | Soccer: 359mg | Iron: 3mg

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This post was originally published on August 4, 2021. It was updated on April 17, 2024.

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