Mexican Breakfast Casserole

Name: Mexican Breakfast Casserole
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 16 serving
Ingredients: 12 oz ground chorizo sausage; 10 large eggs; ¼ cup milk; ¼ tsp table salt; ½ tsp garlic powder; 3 TB olive oil; 1 cup black beans; 1 cup sweet corn kernels; ½ tsp table salt; 12 corn tortillas; 15 oz Mexican blend shredded cheese; 2 cans enchilada sauce; 1 can fire roasted tomatoes; 1 sliced olives; 3 TB fresh cilantro

User Reviews

4.8

81 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 5 mins
Servings
16
Calories
358 kcal
Course
Breakfast
Cuisine
Mexican-American Fusion

Mexican Breakfast Casserole

Iris Warren

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This Mexican Breakfast Casserole is an easy overnight recipe that can be fully prepared the night before. Simply pop it in the oven the next morning for a deliciously hot breakfast with the family. Great for brunch potlucks, too.

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Ingredients

Servings

12 oz ground chorizo sausage no casings
10 large eggs
¼ cup milk
¼ tsp table salt
½ tsp garlic powder
3 TB olive oil
1 cup black beans rinsed and drained
1 cup sweet corn kernels drained
½ tsp table salt
12 corn tortillas
15 oz Mexican blend shredded cheese
2 cans enchilada sauce 10 oz can each
1 can fire roasted tomatoes 14.5 oz can, drained
1 sliced olives 2.25 oz can, drained
3 TB fresh cilantro chopped for garnish

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Instructions

Grease a 13x9 glass baking dish; set aside. Preheat oven to 350F.
In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.
In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.
In same skillet, heat olive oil over medium heat for about 1 min. Add beaten eggs and cook, gently stirring until eggs are scrambled and set. Transfer to a bowl and set aside.
In a bowl, combine enchilada sauce, fire roasted tomatoes, and 1/2 tsp salt.
Spread a third of the enchilada sauce mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, half of the beans, and half of the corn. Sprinkle with half of the cheese.
Spread a third of the enchilada sauce mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, beans, and corn. Spread the remaining third of enchilada sauce mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
Cover with lightly greased foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly. Garnish with chopped cilantro and serve warm.

Notes

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Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required.
Casserole may be prepped ahead, covered airtight, and frozen until ready to bake. If baking from frozen: bake 30 minutes covered with foil, followed by 30 minutes uncovered (or until top is bubbly)
Mild ground sausage may be used if you don't want any heat, but Mexican chorizo is highly recommended for a flavorful kick. If you can't find chorizo, use any spicy ground sausage.
If desired, you can add 1 cup of canned/drained hominy in place of the corn kernels.
This recipe is part of our Savory Breakfast Recipes Collection.
Potatoes work great with this delicious breakfast casserole. Try our Instant Pot Baby Potatoes or Parmesan Roasted Potatoes.

Nutrition Information

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Calories 358kcal (18%) Carbohydrates 18.2g (6%) Protein 22.2g (44%) Fat 21.8g (34%) Saturated Fat 9.2g (46%) Cholesterol 154.2mg (51%) Sodium 1236.2mg (52%) Fiber 3.4g (14%) Sugar 3.2g (6%)