Full of flavor and never boring, this hearty Mexican Breakfast Casserole is a make-ahead must for your next brunch or weekend breakfast.
If you’re tired of the same old breakfast casserole with the usual ingredients of eggs, some kind of sausage or ham, and cheese, consider trying this Mexican breakfast casserole. Like most traditional breakfast casseroles, it’s egg-based and can be made ahead (a major plus). However, unlike the usual breakfast casserole, it’s bursting with vibrant flavor and ingredients like tortillas, spicy salsa, green bell pepper, black beans, yellow corn, and avocados. It’s colorful and delicious.
So is this a traditional Mexican recipe? The short answer is not really. While traditional Mexican breakfasts often include eggs, black beans, and tortillas (think dishes like huevos rancheros or chilaquiles), this recipe takes those elements and builds them into a delicious baked casserole.
You will love this Mexican breakfast casserole because it’s a make-ahead one-dish meal that is hearty, zesty, and feeds a crowd. It can be made up to 24 hours ahead and refrigerated until baking time, so you can sleep in a little and still have a hot breakfast on the table when you need it. The ingredients are a mix of fresh and frozen, and it’s easy to make a meatless variation by replacing the chorizo with tofu or tempeh crumbles.
Choose your chorizo
Chorizo is a spiced, flavorful sausage that comes in several varieties. Spanish chorizo, flavored with smoked paprika and garlic, is cured and does not need to be cooked before using. On the other hand, Mexican chorizo, seasoned with chilis, spices, and vinegar, is sold raw and does need to be cooked. Mexican chorizo comes in red varieties (chorizo rojo), made with dried red chilis such as guajillo or ancho, and green varieties (chorizo verde), flavored with green chilis, cilantro, and other herbs. Once cooked, this fairly spicy and juicy sausage crumbles and retains a soft texture. There’s also smoked Portuguese chouriço, which is similar to Spanish chorizo and made with pork, wine, garlic, and paprika. All of these types of chorizo will work well in this casserole.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 or 4 days. Reheat individual portions in the microwave in 30-second bursts until heated through, or in the oven at 350°F for approximately 20 minutes.
Serving suggestions
With its hearty filling and fresh, vibrant toppings, this breakfast casserole is a complete meal on its own. However, at a large gathering, you may want to offer some sides to go along with it. Fresh melon slices or a Citrus Mint Fruit Salad are both great options. You can also serve a platter of assorted baked goods, such as Mexican favorites Conchas and Marranitos. Don’t forget to set out additional condiments like sour cream and a variety of hot sauces for guests to add to their servings of this delicious casserole.
Mexican Breakfast Casserole
Ingredients
- 1 pound chorizo crumbled
- 1/2 large white onion diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 cups salsa
- 1 can black beans (15 ounces) drained and rinsed
- 3/4 cup corn frozen or canned
- 1/2 teaspoon dried oregano
- 3/4 teaspoon ground cumin
- 1 teaspoon sea salt
- 12 large eggs
- 1/3 cup whole milk
- 8 corn tortillas cut in half
- 2 cups shredded Mexican cheese blend
- Chopped cilantro for garnish
- Diced avocado for garnish, optional
- Sour cream for serving, optional
Instructions
- Preheat oven to 400°F and grease a 9×13-inch baking dish.
- In a large skillet, cook the chorizo over medium-high heat until browned. Remove chorizo and set aside, leaving a tablespoon of grease in the skillet.
- Sauté onion and green bell pepper for 5 minutes, then add garlic and cook for 2 more minutes.
- Stir in salsa, black beans, corn, oregano, cumin, salt, and cooked chorizo. Remove from heat.
- In a small separate bowl, whisk together eggs and milk.
- Place half of the tortillas in the baking dish, followed by half of the chorizo mixture, half of the egg mixture, and half of the cheese. Repeat the layers. Cover with foil.
- Bake covered for 45 minutes. Uncover and bake for an additional 5-10 minutes or until the center is set.
- Let the casserole cool for 10 minutes before serving. Sprinkle with chopped cilantro and other preferred toppings.
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