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Mexican Breakfast Casserole 1

Mexican Breakfast Casserole

This Mexican Breakfast Casserole transforms your morning routine with minimal effort and maximum satisfaction, combining the bold flavors of a southwest egg casserole with the convenience of make-ahead preparation. With layers of tortillas, seasoned chorizo, eggs, and cheese, it's perfect for feeding a crowd or meal prepping for busy weekdays.
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Prep Time 25 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Brunch
Cuisine Mexican, Tex-Mex
Servings 8 servings
Calories 385 kcal

Equipment

  • 9x13-inch Baking Dish
  • Large Skillet
  • Mixing Bowls

Ingredients
  

Main Ingredients

  • 1 pound Mexican chorizo casings removed (450g)
  • 1 medium onion diced (about 1 cup)
  • 1 red bell pepper diced
  • 1 green bell pepper diced
  • 2 jalapeños seeded and finely diced
  • 4 cloves garlic minced
  • 1 tablespoon olive oil
  • 8 large eggs
  • 1/2 cup whole milk or almond milk for dairy-free option
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon taco seasoning
  • 6 corn tortillas quartered
  • 2 cups shredded Mexican cheese blend divided
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1/4 cup fresh cilantro chopped, plus more for garnish

For Serving

  • 1 avocado sliced
  • sour cream for serving
  • pico de gallo or salsa for serving

Instructions
 

  • Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish. Having everything organized before you begin cooking will ensure a smoother preparation process.
  • Heat olive oil in a large skillet over medium heat. Add chorizo and cook for about 5 minutes, breaking it up with a wooden spoon as it cooks.
  • Add the diced onions, bell peppers, and jalapeños, cooking until vegetables soften, about 4-5 minutes. Stir in minced garlic and cook for 30 seconds until fragrant. The chorizo should be fully cooked with no pink remaining.
  • In a large bowl, whisk together eggs, milk, salt, pepper, and taco seasoning until well combined.
  • Layer half of the tortilla quarters in the bottom of the prepared baking dish. Top with half of the chorizo mixture, then sprinkle with 1/2 cup of cheese, half of the black beans, and half of the corn.
  • Pour half of the egg mixture over the layers. Repeat with remaining tortillas, chorizo mixture, 1/2 cup cheese, beans, corn, and egg mixture. Finish with the remaining 1 cup of cheese and sprinkle with chopped cilantro.
  • Bake uncovered in the preheated oven for 40-45 minutes, or until the eggs are set and the top is golden brown. You'll know it's done when a knife inserted in the center comes out clean.
  • Allow the casserole to rest for 10 minutes before cutting. Garnish with additional cilantro, avocado slices, sour cream, and pico de gallo or salsa before serving.

Notes

Substitution Tips: For a lighter version, use turkey chorizo or seasoned ground turkey. Vegetarians can replace chorizo with an additional can of black beans seasoned with smoked paprika and cumin. Dairy-free cheese works well for those avoiding lactose.
Make-Ahead Option: Prepare up to 24 hours in advance and refrigerate unbaked. Add 5-10 minutes to the baking time if cooking directly from the refrigerator.
Storage: Store leftovers in an airtight container for up to 3 days. Individual portions can be frozen for up to 2 months.

Nutrition

Calories: 385kcalCarbohydrates: 24gProtein: 23gFat: 22gSaturated Fat: 9gCholesterol: 235mgSodium: 680mgPotassium: 480mgFiber: 6gVitamin A: 25IUVitamin C: 45mgCalcium: 30mgIron: 15mg
Keyword Breakfast Casserole, Southwest Egg Casserole, Fiesta Breakfast, Tex Mex Breakfast, Spicy Brunch Bake
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