Mexican Breakfast Casserole is the kind of savory breakfast that makes mornings feel extra special. Packed with bold flavor from juicy chorizo, creamy eggs, and gooey melted cheese, it is rich, hearty, and perfect when you want something warm and satisfying on the table.
This casserole really delivers that savory, spicy, cheesy combination that breakfast lovers crave. The chorizo brings deep, smoky flavor, while the eggs and cheese make every bite soft, rich, and comforting.
One of the best things about this recipe is that it is an overnight casserole. You can assemble everything the night before, let it rest, and then simply bake it in the morning for an easy breakfast with almost no stress.
That make ahead convenience makes it especially great for holidays, brunch gatherings, or busy mornings when you still want something homemade. Waking up and popping a flavorful casserole into the oven is hard to beat.
The toppings take it even further. Fresh pico de gallo adds brightness and freshness, while creamy avocado gives it that perfect cool and creamy finish that pairs beautifully with the bold chorizo.
The final result is a warm, flavorful breakfast casserole that feels hearty, comforting, and full of personality. Mexican Breakfast Casserole is the kind of overnight breakfast recipe that makes mornings easier and a whole lot more delicious.
Mexican Breakfast Casserole
Mexican Breakfast Casserole is the kind of savory breakfast that makes mornings feel extra special. Packed with bold flavor from juicy chorizo, creamy eggs, and gooey melted cheese, it is rich, hearty, and perfect when you want something warm and satisfying on the table.
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, cook the chorizo with the onions, bell peppers, and garlic over medium heat until the chorizo is fully cooked. Remove from the heat and set aside.
- In a medium mixing bowl, combine the cheeses, cilantro, green onions, and jalapeños. Stir until evenly mixed, then set aside.
- Butter a 9x13-inch baking dish.
- Arrange one-third of the tortilla pieces in the bottom of the dish (about 12 pieces). Top with one-third of the chorizo mixture, followed by one-third of the cheese mixture. Repeat the layers two more times, finishing with the cheese layer on top.
- In a separate large bowl, whisk together the eggs, half-and-half, hot sauce, and black pepper until fully combined and slightly frothy.
- Pour the egg mixture evenly over the layered casserole.
- Cover and refrigerate for at least 6 hours or overnight.
- When ready to bake, preheat the oven to 350°F. Bake for 60 to 90 minutes, or until the casserole is golden brown and set in the center. To test for doneness, insert a fork into the middle—if it comes out clean, it’s ready.
- Let the casserole rest for 10 minutes before serving.
- Serve with fresh pico de gallo, sour cream, and avocado if desired.
Notes
- Serve this casserole with all your favorite taco-style toppings like pico de gallo, sour cream, guacamole, fresh avocado, salsa, cilantro, and hot sauce. Fresh pico de gallo is especially recommended because the bright acidity from the tomato and lime pairs perfectly with the rich, savory chorizo.
- This Mexican Breakfast Casserole is naturally gluten free, but be sure to double-check your chorizo, as some brands may contain gluten additives.
- Can you use milk instead of half-and-half? Yes, but whole milk works best. Half-and-half gives the casserole a richer, silkier texture that lower-fat milk won’t quite replicate.
- Can you use flour tortillas instead of corn tortillas? Absolutely. The same layering method works well, and the flavor difference is minimal.
- Do you really need to chill it for 6 hours? Not necessarily. You can bake it right away or after just a couple of hours. However, the longer chill time helps the egg mixture soak into the tortillas, giving them a softer, more tender, almost flaky texture once baked.
- No added salt is needed in this recipe because chorizo is already naturally salty enough on its own.
- Storage: Cover leftovers and refrigerate for up to 4 to 5 days. Reheat individual portions in the microwave until warmed through.
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