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Mexican Breakfast Casserole

Nov 14, 2021 · 60 Comments

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Mexican Breakfast Casserole is an overnight breakfast casserole, packed with flavor from salty, juicy chorizo, creamy eggs, tortillas, and gooey cheese! Like your favorite breakfast burrito in one tasty make ahead recipe! Vegetarian option included too! #breakfast #breakfastcasserole

Mexican Breakfast Casserole is an overnight breakfast casserole, packed with flavor from salty, juicy chorizo, creamy eggs, and gooey cheese!

Mexican Breakfast Casserole topped with pico de gallo, red onion, avocado, and a drizzle of sour cream in a glass baking dish on a white marble background with a blue and white linen

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.

Overhead view of a piece of Mexican Breakfast Casserole on a small white plate topped with avocado, the full casserole with a gray spatula sitting in the glass baking dish sitting on a marble counter with blue and white linen.

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.

Mexican breakfast casserole on a small white and blue plate, topped with avocado next to blue and white linen and full casserole in the background.

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Mexican Breakfast Casserole Video

A serving of Mexican breakfast casserole on a small plate topped with fresh chopped red onions, avocado, and cilantro with a drizzle of sour cream.

Mexican Breakfast Casserole

Mexican Breakfast Casserole is an overnight breakfast casserole, packed with flavor from salty, juicy chorizo, creamy eggs, and gooey cheese!

5 from 22 votes
Print Pin Rate
Course: Breakfast
Cuisine: American, Mexican, Tex-Mex
Keyword: Mexican Breakfast Casserole, Overnight Mexican Breakfast Casserole
Prep Time: 1 hour hour
Cook Time: 1 hour hour 30 minutes minutes
Resting Time: 6 hours hours
Total Time: 2 hours hours 30 minutes minutes
Servings: 10 servings
Calories: 612kcal
Author: Michelle
Prevent your screen from going dark

Ingredients

  • 1 pound chorizo sausage
  • ½ large onion finely chopped
  • ½ 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
  • ¼ cup cilantro finely chopped
  • 2 jalapeno peppers seeded, deveined, and finely chopped
  • 12 large eggs
  • 3 cups half-and-half
  • ½ teaspoon hot sauce
  • ½ teaspoon ground black pepper
  • 9 corn tortillas quartered
  • Toppings: Pico de gallo, sour cream, and avocado or guacamole

Instructions

  • 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 (⅓) of the tortilla pieces into the bottom of the dish (12 pieces). Then spoon ⅓ of the chorizo mixture and ⅓ 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. Pour egg mixture on top of tortilla layers.
  • 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.

Notes

Nutrition facts do not include toppings.
  • 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.

Nutrition

Serving: 1serving | Calories: 612kcal | Carbohydrates: 17g | Protein: 33g | Fat: 46g | Saturated Fat: 23g | Cholesterol: 307mg | Sodium: 945mg | Potassium: 479mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1235IU | Vitamin C: 14mg | Calcium: 469mg | Iron: 2mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!

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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Reader Interactions

Comments

  1. Cheri says

    October 10, 2014 at 9:59 am

    oh my gosh, this looks fantastic!!!! And I am not crazy about eggs! But I think I could like them with this! Thanks for the recipe! followed you from Tidy Mom linky!

    Reply
  2. Rebekah says

    October 11, 2014 at 11:52 am

    Looks delicious! My husband loves Mexican food; this looks like a fun recipe to try 🙂 #SerenitySaturday

    Reply
  3. Beth crowdus says

    October 11, 2014 at 7:36 pm

    Looks delicious...must give this a try when my boys come home to visit! #SerenitySaturday

    Reply
  4. Michelle (The Ribbon Retreat) says

    October 13, 2014 at 1:38 pm

    This looks delicious! Thank you for sharing! PINNED!

    Reply
  5. Audrey says

    October 15, 2014 at 1:13 pm

    I'd love to wake up and have this for breakfast!

    Thanks for sharing on Tasty Tuesdays.

    Reply
  6. Courtney at A Life From Scratch says

    October 16, 2014 at 3:53 pm

    Looks TASTY! Gotta try this one weekend morning 🙂 Found you through the Wednesday Whatsits link party. If you get a chance to stop by my blog sometime, I'd love it!

    Reply
    • Jacklyn says

      July 29, 2024 at 8:09 pm

      Has anyone made this?

      Reply
      • Michelle says

        August 05, 2024 at 2:57 pm

        Yes, lots of people have made it and left ratings.

        Reply
  7. Monique says

    October 17, 2014 at 5:37 pm

    Looks delicious. Thanks for linking up at the Bloggers Brags Pinterest Party.

    Reply
  8. Karen says

    February 02, 2016 at 4:17 pm

    Looks awesome. My husband is Mexican (and I'm not) so I try to get some Mexican meals in when I can. This looks like he'll enjoy it. I know he's a fan of chorizo. Can't wait to try it. Thanks!

    Reply
    • Michelle says

      February 03, 2016 at 11:34 am

      I hope he loves it! Let me know how it goes!

      Reply
      • Barbara Murillo says

        October 09, 2017 at 3:07 pm

        Hi Michelle,

        you say Chorizo sausage, is this the hard already cooked chorizo, or do you use the soft crumbly chorizo? I will be making this weekend, but need to know which chorizo you are referring to. Thanks

        Reply
        • Michelle says

          October 11, 2017 at 7:35 pm

          This is uncooked sausage. It usually comes in a tube and is pretty mushy when you take it out of the package.

          Reply
  9. Tasha Lamoureux says

    July 16, 2017 at 5:11 am

    This looks amazing! We do a lot of breakfast for dinner in our house, so I'm going to prep this first thing tomorrow morning! I was just curious, does the size of the tortillas matter? I have large, burrito sized tortillas in my fridge already. TIA and thank you for this great new recipe to try!

    Reply
    • Michelle says

      July 16, 2017 at 2:59 pm

      I don't think it would matter. I might just cut them down to make them easier to work with though.

      Reply
      • Dara says

        October 30, 2018 at 10:20 am

        Hello! Has anyone made this without the tortillas? Do they make a huge difference?

        Reply
  10. Nancy Bauman says

    March 03, 2018 at 11:08 pm

    I can not wait to make this. Do u bake it covered or not?

    Reply
  11. Annissa says

    September 26, 2019 at 3:42 pm

    Mexican for breakfast? I'm in! Your step by step photos make it so easy to follow this recipe.

    Reply
  12. Sally @ Savory With Soul says

    September 26, 2019 at 3:44 pm

    I love a good breakfast casserole, and chorizo is one of my favorite sausages. This would be perfect to try during the upcoming holidays due to the ease of being able to make it ahead of time. YUM!

    Reply
  13. Krissy Allori says

    September 26, 2019 at 5:50 pm

    I've made a lot of breakfast casseroles but I had never tried one like this. I loved the heat from the chorizo and peppers.

    Reply
  14. Emily says

    September 26, 2019 at 6:12 pm

    I love everything about this delicious breakfast casserole! It is so full of flavor!

    Reply
  15. Lisa Huff says

    September 26, 2019 at 6:33 pm

    Although this looks great for breakfast, it looks so delish I think I want it for dinner too!

    Reply
  16. Cookilicious says

    September 26, 2019 at 6:54 pm

    Oh my..this looks yum.. I can totally see myself making it.

    Reply
  17. rebecca says

    October 07, 2019 at 1:06 pm

    love the idea of a breakfast casserole! this one looks like it's got so many delicious flavors going on! YUM!

    Reply
  18. Dannii says

    October 14, 2019 at 10:15 am

    This is my kind of breakfast. All my favourite flavours.

    Reply
  19. Josi says

    October 14, 2019 at 10:23 am

    This breakfast casserole looks perfect for a weekend with company! I love that you can freeze it in advance!

    Reply
  20. Heidy L. McCallum says

    October 14, 2019 at 10:40 am

    I made this for breakfast and it was DELISH!!! No kidding the entire gang loved it and I will be making it again next week.

    Reply
  21. Toni says

    October 14, 2019 at 10:41 am

    This quickly became a favorite breakfast at my house!

    Reply
  22. Tawnie Kroll says

    October 14, 2019 at 10:56 am

    My family loves and requests this recipe!! Thank you for making it easy and nutritious!

    Reply
  23. Dee says

    November 28, 2019 at 5:25 pm

    Huge thumbs up from myself and brunch guests! Very savory with so many levels of flavor. Definitely a keeper recipe.

    Reply
  24. Erika says

    December 01, 2019 at 1:50 pm

    Mexican food is my favorite and this breakfast casserole is perfection, yum!

    Reply
  25. Kim says

    April 05, 2020 at 12:36 pm

    Can you use tortilla chips instead of tortillas? I have a ton to use leftover

    Reply
    • Michelle says

      April 06, 2020 at 9:41 am

      I haven't tried it, but it may work. My only concern is that they may get a little soggy. If you try it, let us know how it turns out!

      Reply
  26. Rylie says

    May 18, 2020 at 1:55 pm

    Hi, do you think I could make this on a Thursday night and bake it on Saturday morning? Would that be too much time in the fridge? Would it ruin it at all?

    Reply
    • Michelle says

      May 18, 2020 at 3:00 pm

      You can prep all of the ingredients except the egg mixture and assemble it. Then whip the egg mixture up really quick Friday night or Saturday before you bake it.

      Reply
  27. Jalene says

    June 28, 2020 at 1:32 pm

    Made this for my nieces graduation brunch and everyone loved it. I plan on making it again for my sister, who was unable to be at her baby’s graduation. I did have one question can this be frozen?

    Reply
    • Michelle says

      June 29, 2020 at 9:39 am

      I would not recommend freezing this particular casserole. What you can do is prep all the ingredients ahead of time, and even layer it up without the eggs a couple days before. Then just whip up the eggs and add them before baking.

      Reply
  28. TJ says

    July 19, 2020 at 1:38 pm

    Made this recipe for breakfast today. Off the chain lady!!! So good. Pretty positive this will become a part of our weekend breakfast rotation. Excellent!!!

    Reply
    • Michelle says

      July 22, 2020 at 8:50 am

      Yes! So yummy for weekend breakfast! Glad you liked it!

      Reply
  29. Lisa | Garlic & Zest says

    November 16, 2020 at 2:06 pm

    An easy breakfast casserole like this is perfect for our family holiday gatherings -- in fact, I'm thinking it's great for Thanksgiving morning. Thanks for sharing your recipe.

    Reply
  30. Beth says

    November 16, 2020 at 2:34 pm

    This looks so delicious and tasty! My family is going to love this!

    Reply
  31. Katie says

    November 16, 2020 at 3:27 pm

    Looks delicious. I know my family would go crazy for this!

    Reply
  32. Mahy says

    November 16, 2020 at 3:31 pm

    Now that is the combination that can get anyone go crazy about their breakfast - chorizo, cheese and eggs. What else to wish for? 🙂

    Reply
  33. Noelle Simpson says

    November 16, 2020 at 3:41 pm

    Yum! This is the perfect weekend breakfast casserole! Loved it, thanks for sharing 🙂

    Reply
  34. Jen Marion says

    December 07, 2020 at 11:27 am

    Made this for a brunch the day after our son’s wedding and it was so good! Would add black beans if making it just for my family.

    Reply
  35. Mary Campbell says

    December 25, 2020 at 1:19 pm

    Can this be refrigerated overnight or 6 hours only?

    Reply
  36. Brenda Thomas says

    February 14, 2021 at 10:35 am

    Should it be covered when baked? I thought I saw this question asked previously but didn’t see a response.

    Reply
    • Michelle says

      February 15, 2021 at 2:45 pm

      Nope, you don't need to cover when baking. I just cover it while it's chilling in the refrigerator.

      Reply
  37. JP Buttercup says

    December 25, 2021 at 11:21 am

    I made this the first time for my nieces’s graduation brunch last year and everyone loved it! Got one in the oven now for Christmas brunch. We love Mexican food…especially chorizo!!!!!

    Reply
  38. Jessica says

    December 26, 2021 at 2:32 pm

    This was great! My family really enjoyed it and it made my Christmas morning so much easier. Thank you for sharing it!

    Reply
    • Michelle says

      December 30, 2021 at 5:31 pm

      Glad you guys enjoyed it and made your day better 🙂

      Reply
  39. sue says

    December 20, 2022 at 8:48 am

    can you make this without tortillas?

    Reply
    • Michelle says

      December 22, 2022 at 12:27 pm

      Maybe but I've never tried it, so I'm not sure about cook times. You can use this ham breakfast casserole with no bread or tortillas for cook time references, and hopefully that will work! Let us know how it goes!
      https://www.thegraciouswife.com/denver-omelet-casserole/

      Reply
  40. Kara Robinson says

    May 25, 2023 at 8:33 am

    When freezing, it says to do steps 1-4. That doesnt include adding the eggs. Should I add them the night before so the tortillas can absorb them?

    Reply
    • Michelle says

      May 25, 2023 at 9:10 am

      Yes, that's correct!

      Reply
  41. Becky Baudouin says

    October 12, 2023 at 6:52 pm

    This recipe is the BOMB!! The corn tortillas make this so delicate and delicious. It’s a tradition now at our girls’ weekend!

    Reply
  42. Joanne says

    December 17, 2023 at 12:21 pm

    Just made this casserole.
    It came out beautifully. It was a hit with my friends. This will definitely be a go to recipe. I love how you can take each ingredient. I put mine in the refrigerator overnight.
    Thank you!!!

    Reply
  43. Jill says

    September 03, 2024 at 10:49 am

    This was a hit at last year’s Football Fiesta brunch. Requests are already coming in for me to repeat this recipe!

    Reply
  44. Karilea says

    October 19, 2024 at 10:15 am

    What size are the tortillas?

    Reply
    • Michelle says

      October 19, 2024 at 11:15 am

      They're corn tortillas which pretty much come in the same size. If you're using flour tortillas, you'll want the smaller ones. They'll say small or fajita.

      Reply

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