Looking for a hearty way to start your morning? This Mexican breakfast casserole is the kind of recipe that checks every box: savory, cheesy, filling, and easy to prep ahead. Whether you’re feeding a crowd or planning make-ahead meals for busy weekdays, this casserole delivers bold flavors with minimal fuss. We’re talking spiced sausage, fluffy eggs, roasted peppers, and plenty of gooey cheese layered together into one warming dish. In this article, you’ll get my family story, a full step-by-step recipe, storage tips, creative variations—and answers to your top questions about making the perfect Mexican breakfast casserole.
Table of Contents
Table of Contents
Why This Mexican Breakfast Casserole is Close to My Heart
Every Sunday morning, before the chaos of school prep and grocery lists, our kitchen smells like comfort. My grandma—who came from a small pueblo in Michoacán—always said, “If the house smells like roasted chiles and onions, you’re doing something right.” This Mexican breakfast casserole brings those smells, and memories, rushing back.
It started when I was a kid. Grandma would layer corn tortillas, sautéed peppers, and scrambled eggs into a dish, then smother it in cheese. She never called it a casserole—but it was, in all the best ways: filling, frugal, and full of flavor. Over time, I’ve turned that memory into this recipe.
Now, with my own daughter underfoot and my husband hungry after his weekend run, I reach for that same tradition. Only now, I add some new touches—green chilies for brightness, cumin for warmth, and sometimes chorizo for a kick. It’s a dish that brings our three generations together, right at the table.
And if there’s one thing I’ve learned from my grandma? Great meals aren’t just eaten—they’re shared. This Mexican breakfast casserole is my way of sharing a little Michoacán love with women like me: busy, hungry, and always craving a moment of comfort in the morning.
Make-Ahead Magic for Busy Mornings
One of the reasons I love this casserole is because it makes mornings easy. You can assemble it the night before, store it in the fridge, and bake it fresh in the morning. I’ve even frozen it for hectic holidays when I know cooking from scratch won’t happen. Whether it’s a brunch with friends or a quick weekday breakfast, this dish holds up.
If you’re planning a big family breakfast, need something filling before a road trip, or just want leftovers for the week—you’re going to want this recipe in your rotation. It’s satisfying, freezer-friendly, and it tastes even better the next day.
What You’ll Need for the Best Mexican Breakfast Casserole
Classic Ingredients, Big Flavor
This Mexican breakfast casserole is all about layers of flavor—from the spicy sausage to the creamy eggs and melted cheese. What I love is how adaptable it is: you can make it meaty, vegetarian, mild, or fiery-hot depending on your family’s taste.
Below is the version my family loves most. It includes bold spices, sautéed vegetables, and the kind of comforting richness that fills up your kitchen and your heart.
Whether you’re making it for brunch or meal prepping for the week, start with these base ingredients and adjust as needed.
Ingredients List (Serves 8)
- 1 pound ground chorizo or breakfast sausage
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 (4 oz) can diced green chilies, drained
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 8 large eggs
- 1/2 cup milk (whole or 2%)
- Salt and black pepper, to taste
- 2 cups shredded Mexican blend cheese
- 6 small corn or flour tortillas, cut into quarters (or use frozen hash browns as a swap)
- Optional toppings: chopped cilantro, sliced avocado, salsa, sour cream
This version gives you the smoky heat of chorizo, a touch of creaminess from the eggs and milk, and a golden cheesy crust on top. It’s a great base to build on.
If you’re leaning vegetarian, skip the sausage and bulk it up with black beans, sweet potatoes, or mushrooms. I often serve this alongside a refreshing Oatzempic Drink to balance the richness—it’s a combo that always gets compliments.
How to Make Mexican Breakfast Casserole Step-by-Step
Easy Steps, Big Payoff
This Mexican breakfast casserole takes about 20 minutes to prep and just under an hour to bake. It’s the kind of recipe that makes your morning feel effortless, especially if you assemble it the night before. You don’t need fancy tools—just one skillet, one mixing bowl, and a casserole dish.
Below are the steps I follow, exactly how my grandma taught me: with intention, layers, and a sprinkle of love. Let’s get cooking.
Step-by-Step Method
Step 1: Preheat and grease
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with oil or cooking spray.
Step 2: Cook the sausage
In a large skillet over medium heat, cook 1 pound of chorizo or breakfast sausage until browned and cooked through. Transfer to a paper towel-lined plate and set aside.
Step 3: Sauté the veggies
Using the same skillet, add 1 tablespoon olive oil. Sauté the diced onion and bell peppers for about 5–7 minutes, until soft. Stir in green chilies, cumin, and chili powder. Cook for another minute, then remove from heat.
Step 4: Whisk the eggs
In a large bowl, whisk together 8 eggs, 1/2 cup of milk, a pinch of salt, and pepper. Set aside.
Step 5: Layer the casserole
Place half the tortilla pieces on the bottom of the dish. Top with half the sausage, half the veggie mixture, and a generous sprinkle of cheese. Repeat layers with remaining ingredients.
Step 6: Pour egg mixture
Slowly pour the egg mixture evenly over the layered casserole. Use a spatula to gently press the top layer so it soaks up the egg.
Step 7: Bake until golden
Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes, or until the center is set and the top is golden.
Step 8: Rest and serve
Let it rest for 10 minutes before slicing. This helps the layers set beautifully. Garnish with chopped cilantro, avocado slices, salsa, or a dollop of sour cream.
This recipe is always a hit with my family, especially when paired with our favorite conchas recipe on a cozy weekend morning.
Serving, Variations & Storing Your Mexican Breakfast Casserole
The Best Way to Serve It
Once baked and rested, this Mexican breakfast casserole is ready to slice and serve—no fancy plating required. I usually cut it into squares and pair it with warm tortillas or a quick side salad of tomatoes, avocado, and lime.
For brunch guests or weekend mornings, set up a topping bar with:
- Fresh pico de gallo
- Sour cream
- Crumbled queso fresco
- Sliced jalapeños
- Cilantro-lime crema
The beauty of this dish is how well it complements other breakfast staples. Try serving it with a warm mug of café de olla for that perfect sweet-savory balance.
Variations for Every Taste
One thing I love about this casserole? It adapts to your fridge. Here are some fun spins to keep it exciting:
- Vegetarian: Swap sausage for black beans, roasted zucchini, or mushrooms.
- Low-carb: Skip tortillas and use roasted cauliflower or sautéed spinach layers instead.
- Spicy version: Add diced jalapeños or chipotle peppers in adobo for heat.
- Southwest twist: Mix in corn, black beans, and use pepper jack cheese.
Want to meal prep for the week? I sometimes bake it in muffin tins for individual mini casseroles. My daughter loves them in her lunchbox, and Grandma always says they reheat beautifully.
Storing & Freezing Tips
This dish stores like a dream:
Refrigerator:
Let leftovers cool completely, then cover tightly or store in an airtight container. Keeps well for up to 4 days. Reheat in the microwave or oven.
Freezer:
Wrap baked (and cooled) casserole tightly in foil, then freeze for up to 2 months. For best results, thaw overnight and reheat at 350°F until warmed through.
Make-ahead:
You can assemble the entire casserole the night before. Cover and refrigerate, then bake the next morning.
FAQs About Mexican Breakfast Casserole
Can I make Mexican breakfast casserole the night before?
Yes! This casserole is perfect for make-ahead. Just assemble it fully, cover, and refrigerate overnight. Bake in the morning as directed.
What ingredients go in a Mexican breakfast casserole?
It usually includes eggs, cheese, chorizo or sausage, tortillas or hash browns, peppers, onions, and southwest spices like cumin and chili powder.
How do you keep egg casserole from being soggy?
Make sure to drain any excess grease from sausage and avoid too much milk. Also, press down the layers slightly so everything absorbs the egg mixture evenly.
Can you freeze Mexican breakfast casserole?
Absolutely. Once baked and cooled, wrap tightly and freeze for up to 2 months. Thaw overnight before reheating for best texture and flavor.
Conclusion
This Mexican breakfast casserole isn’t just a recipe—it’s a tradition. It’s the warmth of family mornings, the ease of a make-ahead meal, and the joy of sharing food made with love. Whether you’re serving a crowd or stocking your fridge for busy weekdays, this dish delivers bold flavor with every bite.
From our multigenerational kitchen to yours—may your mornings be full of flavor, your fridge full of leftovers, and your heart full of connection.
Looking for something sweet to pair with it? Don’t miss my Mexican flan recipe—Grandma’s favorite!
Print
Mexican Breakfast Casserole: Easy Make-Ahead Family Favorite
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: Mexican
Description
A cheesy, make-ahead Mexican breakfast casserole with sausage, peppers, and eggs. Perfect for brunch or busy mornings.
Ingredients
1 pound ground chorizo or breakfast sausage 1 tablespoon olive oil 1 medium onion, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 (4 oz) can diced green chilies, drained 1 teaspoon ground cumin 1/2 teaspoon chili powder 8 large eggs 1/2 cup milk Salt and black pepper, to taste 2 cups shredded Mexican blend cheese 6 small corn or flour tortillas, cut into quarters Optional toppings: cilantro, avocado, salsa, sour cream
Instructions
1. Preheat oven to 375°F and grease a 9×13-inch dish. 2. Cook sausage until browned; set aside. 3. Sauté onion and peppers until soft, then add chilies and spices. 4. In a bowl, whisk eggs, milk, salt, and pepper. 5. Layer half the tortillas, sausage, veggies, and cheese in the dish. Repeat with remaining ingredients. 6. Pour egg mixture over everything. Press gently to soak layers. 7. Cover with foil and bake 30 minutes. Remove foil and bake an additional 15–20 minutes until set and golden. 8. Let cool 10 minutes before slicing. Serve with toppings.
Notes
You can assemble this casserole the night before and refrigerate overnight. Freezes well for up to 2 months. Thaw overnight before reheating at 350°F until warmed through.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 185mg