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
Print

Mexican Breakfast Casserole

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

Course Breakfast
Cuisine American, Mexican, Tex-Mex
Keyword Mexican Breakfast Casserole, Overnight Mexican Breakfast Casserole
Prep Time 1 hour
Cook Time 1 hour 30 minutes
Resting Time 6 hours
Total Time 2 hours 30 minutes
Servings 10 servings
Calories 612kcal
Author Michelle

Ingredients

  • 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

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 (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.

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