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5 from 56 votes

Mexican Breakfast Casserole Reicpe

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American, Mexican
Servings: 16
Author: Lil' Luna


  • (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: 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