Mexican Breakfast Casserole – Make Ahead Breakfast

Mexican Breakfast Casserole – Make Ahead Breakfast

This Mexican Breakfast Casserole is an amazing make ahead breakfast recipe.
It’s packed with cheesy eggs, spicy chorizo and peppers. Make a hearty, flavorful breakfast any day of the week with this easy recipe.

Breakfast Casserole with tortillas, eggs, cheese, and chorizo.

I love breakfast.

Eggs, sausage, biscuits, muffins. . . give me all of it.
But I also love sleep.
And rolling out of bed early enough to get a hot breakfast on the table is next to impossible.
Unless I plan ahead and make Breakfast Casserole!

When I’m in the mood for a sweet breakfast, I’m all about this Almond Berry French Toast Casserole.
But for today’s recipe I was in the mood for something SPICY!
Which, if you know me, is odd, because I just don’t do spice.


A slice of Mexican Breakfast Casserole.

Made with lots of eggs, sausage, and taco seasoning, this Mexican Breakfast Casserole is anything but boring. Savory and hearty with a kick of heat, it’s everything I love about breakfast tacos baked into a one dish meal.

Wanna know my favorite part?
You can prep everything the night before!

Assemble everything in your casserole dish and stash it in the fridge.
In the morning, all you have to do is pop the dish in the oven for a hot, made-from-scratch breakfast.

Make ahead breakfast casserole ingredients.

Ingredients for overnight breakfast casserole

  • olive oil
  • onion
  • green pepper
  • garlic
  • chorizo
  • homemade taco seasoning
  • corn
  • black beans
  • plum tomatoes
  • corn tortillas
  • shredded cheese (Mexican style)
  • eggs
  • milk
Process pics of a Mexican Breakfast Casserole.

Steps for making this Mexican Egg Tortilla Breakfast Casserole

  1. Heat olive oil in a large skillet over medium high heat. Sauté garlic, onions and peppers in the skillet for about 2 minutes.
  2. Add the chorizo and taco seasoning. Cook another 5 to 7 minutes.
  3. Stir in the black beans, tomatoes and corn.
  4. Place 12 tortilla quarters on the bottom of a prepared baking dish. Spoon 1/3 of the chorizo mixture on top. Sprinkle with cheese. Repeat the layers twice more.
  5. Beat eggs in a separate bowl. Stir in the milk.
  6. Ladle the egg mixture over the assembled casserole. Cover tightly with tinfoil.

From here, you can bake the casserole right away OR store it in the fridge.

Cook the Mexican Breakfast Casserole at 375 F for 25 minutes covered.
Remove the foil, sprinkle more cheese on top and bake for another 25 – 30 minutes.

Not sure how to tell when your breakfast casserole is fully cooked? Insert a clean knife into the center. The casserole is finished cooking when the knife comes out clean.

Serving suggestions: This casserole is especially tasty served with avocado slices, sour cream and your favorite salsa!
Homemade Guacamole makes a delicious topping too.

Adding cheese to the breakfast casserole with the taste of Mexico.

Can I make this Mexican casserole the day of?

You can absolutely prep and bake the overnight casserole the same day if you like!
Get the oven preheating while you prep the other ingredients and pop the casserole right in the oven.

How far ahead of time can I prep this make-ahead breakfast casserole?

I wouldn’t prep this more than 24 hours in advance.
Make sure to keep the unbaked casserole chilled in the fridge, well covered with foil, until you’re ready to bake it.

Can I make this recipe without chorizo?

This recipe is also delicious with other types of spicy sausage!
If you can’t find chorizo, hot Italian sausage crumbles make a fine substitution.

For a vegetarian breakfast casserole, feel free to swap the chorizo for another can of black beans or a meatless sausage alternative!
There are several soy chorizo (“soyrizo”) products available at vegetarian-friendly grocery stores that taste great in this casserole too.

Layers of chorizo, cheese, tortillas and egg make up this easy make ahead breakfast.

Make Ahead Breakfast Recipes

Thanks to the wonderful world of overnight breakfast recipes, you’ll never have to stumble out of bed before sunup to cook a big breakfast again. Try these other breakfast recipes our readers love.

Mexican Breakfast Casserole
A slice of Mexican Breakfast Casserole.

Mexican Breakfast Casserole

Course Breakfast
Cuisine American
Keyword Mexican Breakfast Casserole, Mexican Breakfast Lasagna
Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings 10 people
Calories 457kcal
Author Lynne Feifer


  • Mixing bowls
  • whisk
  • Large non-stick skillet
  • 9 X 13-inch baking dish


  • 1 tablespoon olive oil
  • 1 large onion diced
  • 1 green pepper cored, seeded and diced
  • 3 cloves garlic
  • 1 lb. ground chorizo
  • 2 tablespoon homemade taco seasoning
  • 1 cup frozen corn thawed
  • 15 ounces black beans drained and rinsed
  • 4 plum tomatoes diced
  • 12 corn tortillas cut in quarters
  • 2 cups shredded Mexican style cheese
  • 12 eggs
  • 1 cup milk


  • Preheat oven to 375*, and prepare a 9 X 13-inch baking dish by spraying it generously, especially the bottom, with cooking spray.
  • Heat the olive oil in a large skillet over medium heat. Add the onion, green pepper, and garlic, and sauté for about two minutes.
  • Add chorizo and taco seasoning. Cook for about 5-7 minutes. Add corn, black beans, and tomatoes, and cook until heated through.
  • Place 12 of the tortilla quarters in the bottom of the prepared baking dish. Evenly distribute 1/3 of the meat mixture on top. Sprinkle with 1/2 cup of cheese. Repeat with tortillas, meat, and cheese for two more layers, and top with remaining tortillas.
  • In a large mixing bowl, beat eggs. Add milk and mix. Using a ladle, evenly distribute the egg mixture over the entire baking dish.
  • Cover dish with tin foil and bake for 30 minutes. Remove tin foil, sprinkle remaining cheese over top and bake for an additional 20-25 minutes or until a knife inserted into the middle comes out clean.
  • Serve with sliced avocado, salsa, and sour cream.


Serving: 1g | Calories: 457kcal | Carbohydrates: 35g | Protein: 26g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 641mg | Potassium: 483mg | Fiber: 7g | Sugar: 3g | Vitamin A: 1001IU | Vitamin C: 15mg | Calcium: 359mg | Iron: 3mg

The post Mexican Breakfast Casserole – Make Ahead Breakfast appeared first on 365 Days of Baking.

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