This Mexican Breakfast Casserole is layers of tortillas, sausage, cheese and chilies all smothered in an egg, milk and cream custard! You can make the night before for an easy breezy brunch!
If your looking for a delicious and easy to make Breakfast Casserole this is the one! Tons of flavor! You can adjust the ingredients easily to suit your tastes.
Ingredients for Mexican Breakfast Casserole –
- corn tortillas – a softer variety works best for this casserole
- canned chilies – mild or spicy
- sausage – mild or hot. Chorizo works as well.
- onion – white, yellow or sweet
- eggs – yes 10!
- half and half – a mixture of half cream and half milk
- chili powder
- grated mexican style cheese
We serve this easy Breakfast Casserole for breakfast, lunch, dinner, buffets, potlucks and holidays…it fits in everywhere it goes!
Make it the night before or early on the day you serve it. It needs at least 3-4 hours to sit in the custard mixture to soak into the tortillas.
First cook up the filling. Sausage, chilies, onion and spices.
Layer meat mixture, tortillas and cheese 3 times, finishing with cheese.
NOTE: This is a good time to add black beans or smear on some refried beans if you like! You can’t hurt this easy breakfast casserole! It’s hearty and cooks up so soft and delicious after soaking in the egg custard!
PRO TIP: Like it spicy? Try Hot Sausage, add diced jalapeño and a big pinch of chili flakes to the meat mixture!
Mix up your eggs, cream, hot sauce and a bit of salt. Pour over your layers of tortillas, cheese and sausage.
Now cover and into the fridge it goes!
How long do I let Mexican Breakfast Casserole sit before baking?
- This casserole needs at least 4 hours but we find it best if made the day before, letting it soak in all that custard over night.
How do I serve and store this breakfast casserole?
- we like to top it with a bit of salsa, sour cream and even guacamole !
- store in the refrigerator for up to 3 days. Freeze any remaining for up to 3 months.
More Breakfast Casseroles we think you will love!
- Eggs Benedict Casserole
- Healthy Breakfast Casserole
- Croissant Breakfast Casserole
- Blueberry French Toast Breakfast Casserole
LET’S EAT!
Kathi and Rachel
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Mexican Breakfast Cassserole
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Ingredients
- 1 pound italian sausage or chorizo
- 1 7 oz can roasted chilies
- 1 cup chopped yellow onions
- 1/2 cup chopped poblano pepper bell pepper will work as well, any color
- 1/2 teaspoon salt
- 4 teaspoons chili powder
- 5-6 corn tortillas halved
- 10 large eggs
- 3 cups half-and-half
- 3/4 teaspoon salt
- 3 cups grated mexican style cheese
- 1/2 teaspoon hot red pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Condiments such as sour cream, salsa and avocado
Instructions
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Cover a 9 by 13-inch baking dish with non stick spray, set aside.
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In a large skillet, cook the sausage, onion and chopped pepper over medium-high heat, stirring to break up the meat, until browned. Add chilies, chili powder, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Taste for seasoning. Remove from the heat and sert aside.
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In a large bowl, whisk the eggs and half-and-half. Add hot sauce and 3/4 teaspoon salt.
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Layer 1/3 of the sausage mixture on the bottom of the baking pan.
Top with a layer of halved corn tortillas.
Sprinkle 1/3 of cheese on top of tortillas.
Repeat two more times ending with cheese.
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Pour egg custard mixture over casserole. Shimmy the pan to make sure the egg gets into each and every corner. Cover and refrigerate for 4 hours or overnight.
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Preheat oven to 350 degrees. Remove the casserlole from the refrigerator and allow to warm up for 20-30 minutes on the counter.
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Bake uncovered for 1 hour and 15 minutes or until a knife inserted in the center comes out clean
NOTE: If your casserole is getting a bit too brown on top, tent with a piece of foil and continue to cook until done.
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Serve with all your favorite Mexican condiments such as salsa, sour gream and avocado!
Notes
Nutrition
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