This Mexican Breakfast Casserole is an amazing make-ahead breakfast recipe. It’s packed with cheesy eggs, spicy chorizo and peppers. Make a hearty, flavorful breakfast even on busy mornings with this easy recipe!
Made with lots of eggs, sausage, and taco seasoning, this Mexican Breakfast Casserole recipe is anything but boring. Savory and hearty with a little bit of spice, it’s everything I love about breakfast tacos baked into a one-dish meal.
Want to know my favorite part? You can prep everything the night before! Assemble everything in your casserole dish and stash it in the fridge. The next morning, all you have to do is pop the dish in the oven for a hot, made-from-scratch breakfast.
SAVE THIS EASY BREAKFAST CASSEROLE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
I love breakfast food; eggs, sausage, biscuits, muffins. . . give me all of it. But I also love sleep, and rolling out of bed early enough to get a hot breakfast on the table is next to impossible.
Unless I plan ahead and make Breakfast Casserole! When I’m in the mood for a sweet breakfast, I’m all about this Almond Berry French Toast Casserole. But for today’s recipe, I was in the mood for something SPICY, so I decided to make a Mexican version of my favorite breakfast dish!
Ingredients for Overnight Breakfast Casserole
- olive oil
- onion
- green bell pepper
- garlic
- chorizo
- homemade taco seasoning
- corn
- black beans
- plum tomatoes
- corn tortillas
- shredded cheese (Mexican style or cheddar cheese)
- eggs
- milk
How to Make Mexican Egg Tortilla Breakfast Casserole
- Heat olive oil in a large skillet over medium-high heat. Sauté garlic, onions, and bell peppers in the skillet for about 2 minutes.
- Add the Mexican chorizo and taco seasoning. Cook another 5 to 7 minutes.
- Stir in the black beans, tomatoes, and corn.
- Place 12 tortilla quarters on the bottom of a 13×9-inch baking dish prepared with nonstick cooking spray. Spoon 1/3 of the sausage mixture on top. Sprinkle with cheese. Repeat the layers twice more, finishing with the cheese layer.
- Beat eggs in a separate medium bowl. Stir in the milk.
- Ladle the egg mixture over the assembled casserole. Cover the whole thing tightly with aluminum foil.
From here, you can bake the casserole right away OR store it in the fridge for the next day.
Cook the Mexican Breakfast Casserole in the preheated oven (375 F) for 25 minutes covered. Remove the foil, sprinkle more cheese on top, 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 is finished cooking when the knife comes out clean.
Serving suggestions
- This casserole is especially tasty 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 makes a delicious topping too.
- Top it with diced green onions for a little crunch.
- Enjoy this casserole with a splash of hot sauce for more kick!
- Serve it with a side of hash browns or cooked bacon!
Can I make this Mexican Egg Casserole Recipe on the same day?
You can absolutely prep and bake the overnight casserole the same day if you like! Get the oven preheating while you prep the other ingredients and pop the casserole right in the oven.
How far ahead of time can I prep this make-ahead breakfast casserole?
I wouldn’t prep this more than 24 hours in advance. Make sure to keep the unbaked casserole chilled in the fridge, well covered with foil, until you’re ready to bake it.
Can I make this recipe without chorizo?
- This recipe is also delicious with other types of spicy sausage!
- If you can’t find chorizo, hot Italian sausage crumbles make a fine substitution.
- For a vegetarian breakfast casserole, feel free to swap the chorizo for another can of black beans or a meatless sausage alternative!
- There are several soy chorizo (“soyrizo”) products available at vegetarian-friendly grocery stores that taste great in this casserole too.
How do I store leftover Mexican Breakfast Casserole
Transfer leftovers to an airtight container or wrap the dish tightly with aluminum foil. Store in the refrigerator for 2-3 days. Reheat individual portions in the microwave, or warm the whole thing up in a 350-degree oven until warm throughout.
Make Ahead Breakfast Recipes
Thanks to the wonderful world of overnight breakfast recipes, you’ll never have to stumble out of bed before sunup to cook a big breakfast again. Try these other breakfast recipes our readers love.
- Easy Almond Banana Overnight Oats
- Easy Chocolate Croissant Baked French Toast Recipe
- Pumpkin Spice Baked French Toast
- Peanut Butter and Jelly French Toast Casserole Recipe
- Easy Chocolate Croissant Baked French Toast Recipe
- Blueberry Bagel Breakfast Bake Recipe
- 2-Ingredient Nutella Cinnamon Rolls
FOLLOW ME
FACEBOOK ~ PINTEREST
INSTAGRAM ~ TWITTER
YOUTUBE
Keep an eye out for more of my easy recipes each week!
Mexican Breakfast Casserole
Equipment
- Mixing bowls
- 9 X 13-inch baking dish
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 1 green pepper cored, seeded and diced
- 3 cloves garlic
- 1 lb. ground chorizo
- 2 tablespoon homemade taco seasoning
- 1 cup frozen corn thawed
- 15 ounces black beans drained and rinsed
- 4 plum tomatoes diced
- 12 corn tortillas cut in quarters
- 2 cups shredded Mexican style cheese
- 12 eggs
- 1 cup milk
Instructions
- Preheat oven to 375*, and prepare a 9 X 13-inch baking dish by spraying it generously, especially the bottom, with cooking spray. Of course, if you're making this the night before, you won't preheat your 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 of the tortilla quarters in the bottom of the prepared baking dish. Evenly distribute 1/3 of the meat mixture on top. Sprinkle with 1/2 cup of cheese. Repeat with tortillas, meat, and cheese for two more layers, and top with remaining tortillas.
- In a large mixing bowl, beat eggs. Add milk and mix. Using a ladle, evenly distribute the egg mixture over the entire baking dish.
- Cover dish with tin foil and either refrigerate overnight or bake for 30 minutes. Remove tin foil, sprinkle remaining cheese over top and bake for an additional 20-25 minutes or until a knife inserted into the middle comes out clean.
- Serve with sliced avocado, salsa, and sour cream.
Nutrition
This post was originally published August 4, 2021. It has been updated on April 17th, 2024.
Comments & Reviews
Made for work potluck. Got seven requests for the recipe. Used 11 oz pork chorizo, half a minced jalapeno, seasoned egg mixture w a little salt and pepper. I measure cheese with love. Topped cooked casserole with chopped green onions and cilantro. It was 100% gone.