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Mexican Breakfast Casserole Reicpe

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.
5 from 25 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Breakfast
Cuisine American, Mexican
Servings 16
Calories 231 kcal


  • (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


  • 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.



Calories: 231kcalCarbohydrates: 11gProtein: 14gFat: 15gSaturated Fat: 6gCholesterol: 171mgSodium: 1030mgPotassium: 244mgFiber: 2gSugar: 2gVitamin A: 852IUVitamin C: 5mgCalcium: 129mgIron: 2mg
Keyword Chorizo Breakfast Casserole, Mexican Breakfast Casserole, Mexican Egg Bake, Mexican Egg Casserole
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