Mexican Breakfast Casserole

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.

This spicy version of a breakfast casserole is utterly tasty. It has a good bit of spice without being too much. It is perfectly filling all on it’s 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 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 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 casserole is sure to fill you up and hit the spot. Did I mention that it comes together quickly? You can 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.

  • Hash browns: You can either use a package of frozen hash browns (but thaw them first!), or make homemade hash browns.
  • Taco Seasoning Mix: Use a 1 oz. package, or 3-4 Tbsp of homemade taco seasoning.
  • Chorizo OR pork sausage
  • Eggs
  • Mexican Cheese, shredded
  • Milk
  • Salt
  • Ground pepper
  • Salsa: Our homemade salsa tastes great in this recipe!

Add any other items you may want in there like chopped peppers, onions, etc.

Chorizo in a skillet

How to Make a mexican breakfast casserole

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

SEASON. 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.

COOK. 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.

COMBINE. 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. Once the choirzo 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 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 a bout 10 minutes before serving.

Mexican breakfast casserole before being baked

Change it up!

This Mexican 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
  • Add corn
  • Top with red or green salsa, diced avocado, chopped fresh cilantro, sliced fresh jalapeños
  • Serve with tortillas: just add a scoop of casserole to the center and wrap

The options are endless with this easy casserole!

Close up of spicy breakfast casserole in a casserole dish

Making Ahead and Storing

Make ahead: Breakfast casseroles are often used because you can make them ahead of time. This is helpful because you can sleep in a bit and still provide a delicious and hardy breakfast. Complete steps 1-6 and then either store the casserole in the fridge or the freezer. Note: since you will be storing the casserole, you will not need to 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. Then wrap the entire pan with aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge, then allow it to come to room temperature before baking. 

Leftovers: 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

For more Breakfast Casseroles, try:

Mexican Breakfast Casserole Reicpe

5 from 11 votes
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.
Course Breakfast
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 16
Calories 231 kcal
Author Lil’ Luna

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 c Mexican Cheese shredded
  • 1/4 c milk
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 1 1/2 c 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.
  • Once the choirzo has been cooked and drained, add it to the egg mixture. Mix and then stir in the salsa.
  • 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 a bout 10 minutes before serving.

Video

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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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Comments:

  1. 5 stars
    What a great way to start my day! Looking forward to enjoying this for breakfast tomorrow; wouldn’t dare skip this dish!

  2. 5 stars
    Mexican food is my favorite. We could seriously eat it everyday! Now, we have a yummy breakfast to add to our menu! This is full of flavor!

  3. 5 stars
    I’m not a fan of breakfast casseroles, but this one was so good. My daughter keeps asking me when we can have it again. Winning recipe here at my house.

    1. You could certainly give it a try. If you do, you’ll have to let us know how it turns out. Also, it works great to freeze before cooking!

  4. 5 stars
    I have not made this yet, but I am considering adding refried beans Between the potatoes and egg layer. Any thoughts?

    1. I haven’t tried that before! You’ll have to let us know how it turns out if you do add the beans. We’d love to hear.

      1. Absolutely!! Just cover and keep in the fridge for up to 24 hours. Allow the casserole to come to room temperature (about 30 minutes) before baking.

    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.