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Mexican Breakfast Casserole is hearty and filling with a bit of spice! It comes together quickly and is ready to eat in under an hour.

Mexican Breakfast Casserole is a tasty, spicy version of a breakfast casserole. It is perfectly filling all on its own, but you could also pair this with Fruit Kabobs and French Toast Bake to round out the spread.

A slice of Mexican breakfast casserole served on a white plate.


Spice Up Your Life!

I am a big fan of a good Breakfast Casserole. Breakfast is my favorite meal of the day! A good brunch is also acceptable of course. 😉

I love that this Mexican Breakfast Casserole brings a bit of spice to the table. This Arizona girl loves her salsa and chorizo. The added spices are a great way to mix things up to make a Mexican version that is beyond delicious.

It adds some tasty variety to a breakfast or brunch spread.

This hearty Mexican Egg Bake is sure to fill you up and hit the spot. Did I mention that it comes together quickly? Have breakfast on the table in no time!

Hash browns with taco seasoning for mexican breakfast casserole recipe.

the Ingredients

It only takes a handful of common ingredients to make this tasty casserole. Here are a few suggestions:

Chorizo in a skillet for Mexican breakfast casserole.

How to Make Chorizo Breakfast Casserole

PREP. Spray a 13x9x2 inch baking dish with cooking spray and preheat the oven to 350°F.

HASHBROWNS. Use a large mixing bowl to combine the hash browns and 1 tbsp of the Taco seasoning. Toss until evenly coated, then gently press the mixture into the baking dish.

CHORIZO. Heat a 10-inch skillet over medium-high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.

EGGS. While the chorizo is cooking, grab a mixing bowl and beat the eggs, milk, salt, pepper, and the rest of the taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.

COMBINE. Once the chorizo has been cooked and drained, add it to the egg mixture. Mix and then stir in the salsa.

BAKE. Pour the chorizo/egg mixture over the hash browns into the baking pan. Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.

Allow the casserole to cool and set for about 10 minutes before serving.

Mexican breakfast casserole before being baked.

Recipe Tips

Mexican chorizo is pork sausage seasoned with mouthwatering flavors like chile peppers, oregano, coriander, cloves, cinnamon, garlic, cumin, paprika, and vinegar.

Mexican cheese blend found at many grocery stores is made up of shredded Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese. Buy a package of this blend or shred your own cheeses.

Variations. This Mexican Egg Casserole was hit with my family. We loved how the recipe turned out. However, you can easily customize it to your preference. Some ideas include: 

  • Make your own Chorizo using vegan sausage.
  • Add chopped sautéed bell peppers, green chiles, or corn.
  • Top with Red or Green salsa, diced avocado, chopped fresh cilantro, sliced fresh jalapeños, sour cream, green onions, or diced tomatoes.
  • Serve with corn or flour tortillas: just add a scoop of Chorizo Egg Bake to the center and wrap.
  • Spice it up with chili powder, jalapeños, or green chile peppers.

The options are endless with this easy casserole!

Close up of spicy Mexican breakfast casserole in a casserole dish.

Storing Info

Make ahead of time. Breakfast casseroles are often used because they can be made ahead of time. Sleep in and still provide a delicious and hardy breakfast!

Complete steps 1-6 and then either store the casserole in the fridge or the freezer. Since the casserole will be stored, do not thaw frozen hash browns first.

  • Fridge: Cover and keep in the fridge for up to 24 hours. Allow the casserole to come to room temperature (about 30 minutes) before baking.
  • Freezer: Place a piece of plastic wrap directly onto the casserole. Wrap the entire pan with aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge and allow it to come to room temperature before baking. 

STORE. Divide leftover Mexican Breakfast Casserole into individual-sized servings. Store in airtight containers in the fridge for 2-3 days or in the freezer for up to 3 months. Reheat in the microwave.

A slice of easy Mexican breakfast casserole served on a white plate.

Recipe FAQ

What do I do if my casserole is runny?

Bake it for longer or until the egg in the center is cooked through.

Can this be made the night before?

Once assembled, cover and place in the fridge. Let the dish sit out for about 30 minutes before baking and you’re all set!

For more Breakfast Casseroles, try:

5 from 54 votes

Mexican Breakfast Casserole Reicpe

By: Lil’ Luna
Mexican Breakfast Casserole is hearty and filling with a bit of spice! It comes together quickly and is ready to eat in under an hour.
Servings: 16
Prep: 15 minutes
Cook: 40 minutes
Total: 55 minutes

Ingredients 

  • (1 bag) 20 oz cooked shredded hash brown potatoes thawed
  • (1 package) 1 oz Old El Paso Taco Seasoning Mix
  • 1 lb chorizo or pork sausage
  • 12 large eggs
  • 2 cups Mexican Cheese shredded
  • 1/4 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups salsa

Instructions 

  • Spray a 13x9x2 inch baking dish with cooking spray and Preheat the oven to 350°F.
  • Use a large mixing bowl to combine the hash browns, 1 tbsp of the Taco seasoning, toss until evenly coated, then gently press the mixture into the baking dish.
  • Heat a 10-inch skillet over medium-high heat. Spray with cooking spray and add the chorizo (sausage). Cook for 5-7 minutes or until cooked through, drain.
  • While the chorizo is cooking you grab a mixing bowl and beat the eggs, milk, salt, pepper, and the rest of the taco seasoning. Once the eggs have been fully beaten stir in the shredded cheese.
  • Stir in the salsa. Once the chorizo has been cooked and drained, add it to the egg mixture.
  • Pour the chorizo/egg mixture over the hash browns in the baking pan.
  • Bake, uncovered, for about 40 minutes, or until the egg center has cooked through.
  • Allow the casserole to cool and set for about 10 minutes before serving.

Video

Nutrition

Calories: 231kcal, Carbohydrates: 11g, Protein: 14g, Fat: 15g, Saturated Fat: 6g, Cholesterol: 171mg, Sodium: 1030mg, Potassium: 244mg, Fiber: 2g, Sugar: 2g, Vitamin A: 852IU, Vitamin C: 5mg, Calcium: 129mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American, Mexican
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




18 Comments

  1. We love this recipe! I make it ahead the night before and it cooks up perfectly! 10/10 for everyone in my house. I added red bell pepper for some veggies cooked in with the chorizo!

    1. You just want to make sure the potatoes aren’t raw. They can be the frozen hash browns too, just make sure they are thawed before putting the casserole together.