Mexican Breakfast Casserole

This Mexican breakfast casserole recipe is beyond anything you've had before. The casserole has a mix of Mexican chorizo, flavorful veggies, fluffy eggs, and crunchy tortilla chips. It's covered in melted shredded cheese and gets better and better with each bite!

The Best Mexican Breakfast Casserole

This Mexican breakfast casserole is truly a step above other breakfast casseroles you might have tried before. It's so hearty, savory, flavorful, and filled with so many delicious elements.

The casserole has a blend of veggies, spicy chorizo, and perfectly fluffy eggs with a perfect crunch from the tortilla chips and a decadent finish from the ooey gooey cheese. I mean, you just can't get all of that in any other breakfast recipe!

This Mexican breakfast casserole recipe is one that'll impress guests if you're hosting a Sunday brunch or Christmas morning breakfast. It's even simple enough to make for a weekend breakfast for the family. Trust me, you'll be finding any excuse you can to make it!  

This chorizo breakfast casserole really has everything you need, but it goes really well with this flapjack recipe or these grit cakes if you're looking for something to serve on the side. 

Why This Recipe Works

5-minute prep. All you have to do is cook the chorizo and veggies, then layer everything in a casserole dish and let the oven take care of the rest.

Easy to make ahead. This is the perfect overnight breakfast casserole. You can prepare it, refrigerate it overnight, and bake it the next day right before serving! 

A guaranteed family favorite breakfast. Anyone who loves Mexican food is obsessed with this casserole, and it always seems to be a hit with kids and adults!

Ingredients

The ingredients used in this Mexican egg casserole are one of the reasons I love making it. All of them are fresh, wholesome, and mostly kitchen staples you already have at home.

Check out what you need for this Mexican breakfast casserole:

• 0.75lb. Mexican chorizo, casing removed
• ½ cup diced onion
• ½ cup chopped red bell pepper
• 6oz. corn tortilla chips, roughly crushed
• 10 eggs
• ¼ cup milk
• 8oz. can Rotel tomatoes
• Salt and pepper, to taste
• 1 cup shredded Mexican cheese blend
• Sour cream for serving

By the way, you can use many of these same ingredients to make this chicken taco casserole, so give that a try sometime for dinner! Or, if you want to change it up a little bit, you can use a few to make this Tex Mex casserole or Mexican tater tot casserole.

How To Make Mexican Breakfast Casserole

1. Prep work: Preheat the oven to 400°F (200°C) and grease a 9-inch baking dish with some cooking oil. 

2. Cook the chorizo: Heat a skillet over medium-high heat and spray it with cooking spray. Cook the chorizo in the skillet for 2 minutes, breaking apart any lumps as it cooks. Add the diced onions and bell pepper and continue to cook for 3-4 minutes until the veggies are soft. 

3. Build the casserole: Layer the crushed tortilla chips on the bottom of the baking dish. Top the chips with the cooked chorizo mixture and all of the shredded cheese, and set it aside.

4. Make the egg mixture: Add the eggs with the milk of your choice to a mixing bowl along with the Rotel tomatoes and salt and pepper. Give everything a good whisk until the ingredients fully combine. 

5. Finish the casserole: Pour egg mixture over the meat mixture and shake the casserole dish so the eggs move down toward the chips. Bake the casserole for 30 minutes until the center is set. 

6. Serve: Remove the casserole from the oven and let it cool on a wire rack for about 10 minutes or until it firms up a bit. Cut your Mexican breakfast casserole into squares and serve with some sour cream. Enjoy!

Tips To Make The Best Recipe

• Use vegan sausage to make this a vegetarian breakfast casserole.
• Use turkey sausage, Italian sausage, or breakfast sausage instead of the chorizo.
• Save prep time by cooking the meat and veggies the night before.
• Replace the crunchy chips with soft flour tortillas, corn tortillas, or frozen shredded hash browns.
• Add pico de gallo, sliced fresh jalapeños, or taco seasoning mix to the casserole mix for some added flavor.
• You'll know the casserole is done when the edges are set, and the center isn't soupy.

How To Store Mexican Breakfast Casserole

In the fridge: You can store any leftover Mexican breakfast casserole in the baking dish with a sealed lid or in an airtight container for 3-4 days.

In the freezer: Wrap the cooled casserole slices in plastic wrap, store them in a freezer-safe bag or container, and freeze Mexican breakfast casserole for up to 3 months.

Reheating: Transfer the casserole to a baking dish and warm it in the oven at 350°F for about 10 minutes. You can also reheat it in 10-second increments in the microwave. Add more reheating time for the frozen casserole or let it thaw in the fridge overnight first.

More Breakfast Casserole Recipes

• Overnight egg casserole
• Bisquick breakfast casserole
• Tater tot breakfast casserole
• Breakfast casserole with ham
• Breakfast casserole with bacon
• Christmas breakfast casserole