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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.
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!
the Ingredients
It only takes a handful of common ingredients to make this tasty casserole. Here are a few suggestions:
- Hash browns: Use either frozen hash browns (thawed), or make Homemade Hash Browns.
- Taco Seasoning Mix: Use a 1 oz. package, or 3-4 Tbsp of Homemade Taco Seasoning.
- Salsa: Our Homemade Salsa tastes great in this recipe!
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.
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!
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.
Recipe FAQ
Bake it for longer or until the egg in the center is cooked through.
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:
- Cheesy Hashbrown Breakfast Casserole
- Crockpot Breakfast Casserole
- Tater Tot Breakfast Casserole
- Biscuit and Gravy Casserole
- Eggs Benedict Casserole
Mexican Breakfast Casserole
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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!