Ingredients
- 1 lb breakfast sausage or chorizo
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles, drained
- 1 (4 oz) can diced green chiles
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon salt
- 8 large eggs
- 1 cup whole milk
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 6 corn or flour tortillas, cut into triangles or strips
- Fresh cilantro or green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the sausage: In a large skillet over medium heat, cook sausage until browned and crumbled. Remove excess grease if needed.
- Add veggies: Stir in olive oil, onions, peppers, and garlic. Cook 3–4 minutes until softened.
- Mix in flavors: Add diced tomatoes, green chiles, chili powder, cumin, paprika, and salt. Simmer 2–3 minutes to blend flavors, then remove from heat.
- Layer the casserole: In the prepared baking dish, spread half of the tortilla pieces. Top with half of the sausage mixture and half of both cheeses. Repeat layers once more.
- Whisk eggs & milk: In a large bowl, whisk eggs and milk until combined. Pour evenly over the casserole.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes, until eggs are set and top is golden brown.
- Rest & serve: Let cool 10 minutes before slicing. Garnish with cilantro or green onions.
Serving Suggestions
- Top with fresh pico de gallo, diced avocado, or sour cream.
- Pair with refried beans, roasted potatoes, or fruit salad.
- Serve with hot sauce or salsa verde for extra spice.
Storage & Reheating
Refrigerate leftovers in an airtight container for up to 4 days. Reheat slices in the oven at 350°F for 10 minutes or in the microwave for 1–2 minutes. To freeze, wrap cooled portions tightly in plastic wrap and foil; thaw overnight in the fridge before reheating.
Tips for Success
- For a richer flavor, use chorizo instead of sausage.
- Make it lighter with turkey sausage or omit meat for a vegetarian version.
- Add diced jalapeños or pepper jack cheese for extra heat.
- Let the casserole rest before cutting—it helps slices hold together better.
Frequently Asked Questions
Can I prepare this casserole the night before?
Yes! Assemble completely, cover, and refrigerate overnight. Bake as directed in the morning, adding 5–10 minutes to the bake time if chilled.
Can I use hash browns instead of tortillas?
Absolutely—just spread a layer of thawed hash browns on the bottom and reduce milk slightly.
Can I double the recipe?
Yes, simply use a larger pan (or two 9×13 pans) and increase bake time by 10–15 minutes.
Conclusion
Mexican Breakfast Casserole is the ultimate crowd-pleasing dish—savory, cheesy, and full of bold flavor. It’s perfect for brunch, meal prep, or lazy weekend mornings. Every bite delivers a satisfying mix of spiced sausage, fluffy eggs, and creamy cheese wrapped in a Tex-Mex twist you’ll want to make again and again!