Mexican Breakfast Casserole is an overnight breakfast casserole, packed with flavor from salty, juicy chorizo, creamy eggs, and gooey cheese!
Mexican Breakfast Casserole
I’m a savory kind of girl. I almost always opt for savory over sweet, especially for breakfast. And this Mexican Breakfast Casserole hits that savory, spicy, cheesy spot.
It’s flavorful and unique, and best of all, it’s an overnight casserole, so you throw it together the night before, then pop it in the oven in the morning. Nothing better than waking up to a warm, tasty breakfast!
This Mexican Breakfast Casserole is packed with bold flavors like salty chorizo, creamy scrambled eggs, and gooey cheese. Topped with fresh pico de gallo and avocado, it makes an amazing breakfast.
How to Make a Vegetarian Mexican Breakfast Casserole
To make your casserole vegetarian, simple substitute a can of black beans. Black beans are probably my favorite way to make any meal meatless.
Use a can (15 ounce) can of black beans, drained and rinsed, and a can of corn, drained, instead of the chorizo. Saute with the onion and bell pepper, then add a tablespoon of chili powder. Continue with the recipe, as written.
How to Freeze Mexican Breakfast Casserole
To freeze your Mexican Breakfast Casserole, simply follow steps 1-4 of the recipe. Then cover and freeze in a freezer-safe dish for up to 3 months.
When ready to use, allow to thaw in the refrigerator overnight. Then finish the recipe as instructed.
More Recipes You’ll Love
- Homemade Pico de Gallo – your casserole definitely needs this topping. So amazing!
- Restaurant Style Salsa – the BEST salsa. Ever.
- Crockpot Breakfast Casserole – perfect for holidays! You get to sleep while your Crock Pot does all the cooking.
- Denver Omelet Casserole – an overnight breakfast casserole that tastes just like your favorite omelet!
- Breakfast Quesadillas – a breakfast twist on a Mexican favorite.
- Strawberry Cream Cheese French Toast Bake – if you’re a sweets lover, this amazing overnight breakfast casserole is for you!
Mexican Breakfast Casserole
- 1 pound chorizo sausage
- 1/2 large onion finely chopped
- 1/2 red bell pepper finely chopped
- 5 cloves garlic minced
- 8 ounces Pepper Jack cheese shredded
- 8 ounces cheddar cheese shredded
- 4 green onions finely sliced
- 1/4 cup cilantro finely chopped
- 2 jalapeno peppers seeded, deveined, and finely chopped
- 12 large eggs
- 3 cups half-and-half
- 1/2 teaspoon hot sauce
- 1/2 teaspoon ground black pepper
- 9 corn tortillas quartered
- Toppings: Pico de gallo, sour cream, and avocado or guacamole
- In a large skillet, brown chorizo with onions, bell peppers, and garlic until chorizo is cooked through. Remove from heat, and set aside.
- In a medium mixing bowl, combine cheeses, cilantro, green onions, and jalapenos. Stir until combined. Set aside.
- Butter a 9"x13" baking dish.
- Spread a third (1/3) of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon 1/3 of the chorizo mixture and 1/3 of the cheese mixture on top. Repeat layers twice more, ending with the cheese layer.
- In a separate large mixing bowl, whisk together eggs, half & half, hot sauce, and black pepper until fully combined and a little bit bubbly. Set aside.
- Pour egg mixture on top.
- Cover and refrigerate for at least 6 hours or overnight.
- Bake at 350° for 60-90 minutes, until golden brown. You can test done-ness the same way you would with a cake. Simply insert a fork, and if it comes out clean it’s ready.
- Let set for 10 minutes before serving. Serve with fresh pico de gallo, sour cream, and avocado.
- Serve this casserole with all your favorite taco toppings, like pico de gallo, sour cream, guacamole, fresh avocado, salsa, cilantro, hot sauce, you name it! I highly HIGHLY recommend serving it with this fresh pico de gallo as the acidity from the tomato and lime juice goes with the earthy saltiness of the chorizo and makes this dish truly amazing!
- Mexican Breakfast Casserole is naturally gluten free (double check your sausage. Some chorizo has gluten additives in it!).
- Can you use milk instead of half-and-half? Yes, but use whole milk if you can. The fat in the half-and-half adds to the silky texture, which won’t really be found in milk with less fat than whole milk.
- Can I use flour tortillas? Absolutely. We use the exact same technique and don’t really notice a flavor difference at all.
- Do you really have to let it chill for 6 hours?! You can cook it right away or after only a couple of hours. However the extra chill time allows the eggs to get into the tortillas, making them moist and almost flaky when you bake it. It will bake fine if you don’t let it chill all night, but it’s better if you do!
- Salt. You might notice there isn’t any added in this recipe! That’s because chorizo is naturally pretty salty, so I don’t find it necessary to add any more.
- To store: Cover and refrigerate for up to 4-5 days. Reheat leftovers in the microwave.
UPDATE INFO: This post was originally published in October 2014. It was then re-published in September 2019 with new pictures, video, and updated instructions.
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