We are BIG fans of a good breakfast casserole, and this Mexican breakfast casserole recipe brings a bit of spice to the table.
Here in Arizona, we love our Salsa and Chorizo so they’re the perfect ingredients for a Mexican breakfast! The added spices are a great way to mix things up to make a Mexican version of a breakfast staple that is beyond delicious.
Over the years, this breakfast recipe has become a go-to for holiday mornings, when guests are in town or for lazy weekends.
For more Mexican breakfast ideas that are sure to fill you up and hit the spot, try Chilaquiles Recipe, Huevos Rancheros, and Breakfast Enchilada Casserole.
Why we think you’ll love it:
- Fills you up! It is perfectly filling all on its own, but you could also pair this with Fruit Kabobs or a side of Flour Tortillas to round out the spread.
- Have breakfast on the table in no time! It’s prepped in 15 minutes and bakes for 40.
- Just a hint of spice. This is one breakfast casserole full of delicious flavor, sure to hit the spot – it’s packed with hash browns, eggs, and chorizo!
Mexican Breakfast Casserole Ingredients
- Cooked shredded hash brown potatoes, thawed (1, 20-ounce bag): Pressed into the pan, they crisp at the edges and give the casserole a sturdy, potatoey base.
- Old El Paso Taco Seasoning Mix (1 packet): Seasons both the potatoes and eggs for that classic, savory taco flavor from top to bottom – or 3 tablespoons Homemade Taco Seasoning.
- Chorizo, or pork sausage (1 pound): Adds hearty protein and savory, gently spicy drippings that flavor every bite. Use store-bought or homemade Chorizo. If you use pork sausage, season it with a teaspoon each of smoked paprika, garlic powder, cumin, dried oregano, and a half teaspoon of cayenne pepper, black pepper, and salt.
- Large eggs (12): Set into a fluffy, sliceable custard that holds the mix ins together.
- Mexican Cheese, shredded (2 cups): Melts creamy with a little stretch, giving gooey pockets and a golden top. A mixture of Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheese.
- Milk (¼ cup): Loosens the eggs so they bake tender, not rubbery.
- Salt (½ teaspoon): Balances and brightens all the savory flavors.
- Ground pepper (¼ teaspoon): Adds gentle warmth that complements the seasoning.
- Salsa (1½ cups): Brings moisture, freshness, and a pop of tangy tomato chile flavor throughout. Use store-bought or Homemade Salsa.
- optional toppings – Chili’s Salsa, Tomatillo Salsa, Pico de Gallo, diced avocado, chopped fresh cilantro, sliced fresh jalapeños, sour cream, green onions, or diced tomatoes, or scoop the casserole into corn tortillas or Flour Tortillas
How to Make Mexican Breakfast Casserole
PREP. Spray a 9 x 13-inch baking dish with cooking spray and preheat the oven to 350°F.
HASHBROWNS. Use a large mixing bowl to combine thawed hash browns and 1 tablespoon of taco seasoning. Toss until evenly coated, then gently press the mixture into the baking dish.
CHORIZO. Heat a large 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 eggs, milk, salt, pepper, and the rest of the taco seasoning (about 2 tablespoons). Once the eggs have been fully beaten, stir in shredded Mexican cheese blend.
COMBINE. Once the chorizo has been cooked and drained, add it to the egg mixture. Mix and then stir in salsa.
Pour the mixture over the hash browns into the baking pan.
BAKE. 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.
Kristyn’s Recipe Tips
- To use fresh potatoes, peel and shred 20 ounces of russet potatoes. Blanch, drain, and pat dry before adding to the recipe.
- Pat thawed hash browns dry, then press firmly into the pan so the base bakes crisp, not soggy.
- Brown chorizo well and drain, excess grease can keep the center from setting cleanly.
- Let the casserole rest 10 minutes before slicing so the layers set and cut neatly.
- Top each slice with diced avocado, tomatoes, or salsa, or spoon some of the casserole into a flour tortilla.
Mexican Breakfast Casserole Recipe
Video
Ingredients
- 1 (20-ounce) bag cooked shredded hash brown potatoes, thawed
- 1 packet Old El Paso Taco Seasoning Mix
- 1 pound chorizo, or pork sausage
- 12 large eggs
- 2 cups Mexican Cheese, shredded
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 1½ cups salsa
Instructions
- Spray a 9×13-inch baking dish with cooking spray. Preheat the oven to 350°F.
- Use a large mixing bowl to combine the hash browns and 1 tablespoon 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, in a medium mixing bowl, beat the eggs, milk, salt, pepper, and the remaining 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.
Notes
- To use fresh potatoes, peel and shred 20 ounces of russet potatoes. Blanch, drain, and pat dry before adding to the recipe.
- You can use store-bought chorizo or make delicious homemade chorizo.
- Top each slice with diced avocado, tomatoes, or salsa, or spoon some casserole into a flour tortilla.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bring a large pot of water to a rolling boil. You’ll need enough water to fully submerge the shredded potatoes without overcrowding the pot.
Carefully add the shredded potatoes to the boiling water.
Let them blanch for about 2-3 minutes. You’re not looking to fully cook them, just soften them slightly.
Drain, rinse with cold water, and pat dry.
Cover and keep in the fridge for up to 24 hours, or wrap with plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and allow it to come to room temperature before baking.
Divide leftovers into an airtight container(s) and store in the fridge for 2-3 days or in the freezer for up to 3 months. Reheat in the microwave.
Complete The Meal
Sides
Drinks
Horchata
12 hrs 10 mins
Mexican Hot Chocolate Recipe
30 mins
Peach Mango Smoothie
5 mins
Orange Juice Smoothie
5 mins
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This recipe was originally published December 2020.
Making this now. Please explain cooked shredded has brown potatoes, thawed. Can we use them directly from the bag thawed or do they need to be cooked before mixing with taco seasoning?
So sorry to not have responded sooner. I am not sure what you did, but it’s just thawed in the bag, then used. They don’t have to get cooked first.
Could you use sour cream instead of milk?
Great recipe, everybody enjoyed it. It took much longer than 40 minutes to be fully baked though. At 40 it looked rather jiggly so I tested with a knife and it was still pretty wet inside. Baked it another 15-20 minutes. Note: I used oaxaca cheese that I grated myself. Will defintely make this one again.
Delicious! Everyone liked it! Was pretty simple to put together – did it the night before and threw it in the oven in the morning!
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!
The ingredient say cooked hashbrowns. You cook them first?
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.
I have not made this yet, but I am considering adding refried beans Between the potatoes and egg layer. Any thoughts?
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.
Can this recipe be made ahead and put in the fridge overnight to be baked the next morning?
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.
I’ve really followed this recipe to a “t” and if it is a fail, I’ll Be really disappointed
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Hope you enjoyed the finished product!
So tasty. Are you able to freeze this once cooked ?
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!
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.
I LOVE making this recipe. So easy and yummy!
So simple and great tasting make this a favorite casserole dish.
The best! Super easy to put together and taste so good!
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!
What a great way to start my day! Looking forward to enjoying this for breakfast tomorrow; wouldn’t dare skip this dish!
This is such a simple and delicious breakfast recipe!