Have a morning fiesta with this easy and flavorful Mexican Breakfast Casserole. A perfectly spiced, satisfying, and delicious breakfast!
If you’re a fan of Taco Tuesday, then this breakfast is going to be your new favorite way to start the day. At my house, Mr. FFF and I love us some good Mexican food. It’s hearty, it’s always busting at the seams with flavor, it’s comforting, and it’s just SO GOOD! We love cooking up some tacos or enchiladas for dinner on a Friday night, but who says Mexican food is only allowed at dinnertime?
Today’s recipe is one of the BEST Mexican breakfast casserole recipes you will ever taste! It’s really easy to put together, it’s great to serve a crowd, and it’s loaded with all that Mexican flavor and flair you love! Layers of soft tortillas, a little spice, a little chorizo, and a little salsa make this easy dish perfect for a satisfying and comforting breakfast. I guarantee that it will make getting out of bed so much easier!
Is This Mexican Breakfast Casserole Healthy?
I have to be honest. It isn’t all that healthy. Made with eggs, cheese, and chorizo, it’s high in saturated fat and not really modest when it comes to calories. Your best bet is to eat it in moderation. You can, of course, tweak it to make it less heavy. If you want to reduce the fat content, feel free to use ground turkey or chicken instead of chorizo. You can also use half eggs and half egg whites to increase the protein content of your egg casserole and cut down on saturated fat. For a vegetarian version, you can use mock ground “beef,” shredded and sautéed oyster mushrooms, or crumbled and sautéed tofu.
Delicious Variations
The great thing about this dish is its versatility. Have some leftover vegetables from a stir-fry waiting patiently in your fridge to be used in something delicious? Add them in! For a more colorful and nutritious casserole, chop up some sautéed baby spinach, a medley of bell peppers, different types of mushrooms, leeks, red onions, or asparagus tips. If you have some jarred roasted red peppers or sun-dried tomatoes, they would also be a delicious addition.
Want some heat? Shake on a few dashes of hot sauce or add in some red pepper flakes. Chipotle peppers or hot smoked paprika powder would add both heat and smokiness to the casserole. For a finer, more aromatic version, chop up some fresh herbs. And why not try other cheeses? Cheddar, Gouda, Gruyère, Emmental, and even softer cheeses like goat cheese or mascarpone would work well, too.
How To Make Ahead and Store
If you want to make the casserole the night before, just prepare it as directed, leave it to cool, cover it tightly with aluminum foil, and pop it in the fridge. The next morning, take it out of the fridge while preheating the oven to 350°F and then bake for 15-20 minutes. If stored in an airtight container, the casserole will stay good in the fridge for up to 3 days. To freeze, slice into portion-sized squares, wrap in cling film, and store in a Ziploc bag for up to 3 months.
Serving Suggestions
A great idea would be to serve this Mexican breakfast casserole as part of a Sunday brunch buffet with friends and family. In that case, other great dishes to serve alongside it would be some flaky biscuits, crispy bacon, a side of golden hash browns, a basket of blueberry waffles, and a refreshing fruit salad.
Recipe
Ingredients
- 1 pound ground chorizo
- 1 large pepper thinly sliced
- 1/2 cup onion diced
- 1 teaspoon ground cumin
- 1 1/3 cups salsa of choice
- 10 large eggs
- 1/2 cup milk of choice (I used unsweetened almond)
- 1/2 teaspoon salt
- 8 6-inch corn tortillas cut into quarters
- 2 cups Mexican cheese grated
- Avocado for garnish
- Cilantro for garnish
Instructions
- Preheat your oven to 350°F and heat a large skillet over medium-high heat. Cook the chorizo, breaking it up until it's about 3/4 of the way cooked. Drain the grease.
- Add in the pepper, onion, and cumin and cook until soft and the chorizo is golden brown, about 5 minutes or so.
- Stir in the salsa.
- In a large bowl, whisk the eggs, milk, and salt.
To assemble
- Place half of the tortilla quarters on the bottom of a greased 9×13-inch pan. Then, spread with half the chorizo mix, followed by pouring over half of the egg mixture. Sprinkle half the cheese, and repeat to add another layer.
- Cover with tinfoil and bake for 40-45 minutes, or until the eggs are set. At the end, if you notice the eggs aren't quite set, uncover and cook for an additional 10-15 minutes. Garnish with avocado and cilantro.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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