Mexican Breakfast Casserole

5 from 56 votes

Ready for a tasty twist on a classic breakfast staple? This easy Mexican breakfast casserole is loaded with flavorful chorizo and bubbly cheese. The best hearty casserole to start your day off on the right foot.

A piece of breakfast casserole is being taken out of a white dish.
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Mexican Breakfast Casserole Recipe

If you're a fan of my sausage and egg breakfast casserole and chorizo breakfast tacos, then you're going to love this Mexican breakfast casserole. It's like the best things of those two recipes all put together in one comforting dish!

Starting your morning with plenty of protein is a great way to keep you fueled until lunch time. And pairing this Mexican egg bake with a good breakfast muffin is just the best combination.

I love to make this dish ahead of time when I know I've got a week with a lot of busy mornings. That way, I can just cut out servings for myself and my family and heat them up as needed.

A hot breakfast casserole is a great way to serve a lot people, too. So if you're hosting for the holiday season or are planning a brunch, you can whip up this easy breakfast casserole recipe to ensure you have plenty of food.

Your taste buds are gonna thank you for this one! So let's get started.

Breakfast casserole on a plate with berries and a fork.

Why You'll Love this Recipe

The main reason I love Mexican breakfast casserole is because it has so much flavor! But there's so many reasons to love casserole recipes like this one:

  • This is a quick breakfast that is fabulous for meal prep. Breakfast casserole store really well and reheat perfectly, so you can make it ahead of time and reheat as needed.
  • Mexican breakfast casserole uses lots of eggs and sausage, making it chock full of protein. If you're hungry by 9:00, then try something that is more hearty like this casserole.
  • You can customize this easy recipe to fit any dietary needs or preferences. Feel free to make it just perfect for your morning breakfast time!
Ingredients for a quick and easy Mexican beef fajita skillet.


The ingredients for this tasty casserole are wholesome and delicious. From spicy sausage to gooey cheese, the end result is going to make you want to eat the whole thing! Here's what to add to your list before going to the grocery store:

  • eggs
  • milk
  • shredded potatoes
  • diced red bell pepper
  • diced green bell pepper
  • chorizo
  • shredded cheddar cheese
  • salt
  • black pepper

Substitutions and Variations

The refrigerated shredded potatoes tend to work better than the frozen kind. However, you can use the frozen ones just thaw them before adding to the casserole. You could also shred your own potatoes if you prefer!

I use whole milk for the creamiest results, but you could skim milk if you prefer.

While the flavors and red and green bell peppers blend best in this recipe, you can also use yellow or orange peppers.

Add some extra kick to this Mexican chorizo breakfast casserole by dicing up a poblano peppers, shishito peppers, or jalapeños.

Use whatever type of cheese you want. Shredded cheddar, Monterey jack, Colby jack, Mexican blend, or any other type of shredded cheese you prefer.

While this is a Mexican casserole bake and uses chorizo, you can use spicy breakfast sausage if you are unable to locate chorizo. You could even repurpose some leftover Mexican style meat like from these quesabirria tacos.

A breakfast casserole on a plate with berries and a fork.

How to Make Mexican Breakfast Casserole

Follow these instructions to easily make the best Mexican breakfast casserole:

Preheat your oven to 375°F (190°C) and then spray a 9x13 inch baking dish with non stick cooking spray and set it aside.

In a large skillet, cook the chorizo and then drain excess grease off and set it aside. Use a sharp knife and cutting board and dice the bell peppers, then set them aside.

A white dish with a bowl of soup and other ingredients.

In a medium mixing bowl, whisk together the eggs and milk until thoroughly combined. Then pour the egg mixture into the previously prepared casserole dish.

A white dish with a bowl of soup and a bowl of berries.
A casserole dish with cheese and berries next to it.

Then add chorizo, peppers, shredded potatoes and ½ cup of cheese to the eggs and use a spoon to gently mix together.

Top the casserole with extra shredded cheese, then bake for 30 minutes.

A casserole dish with a spoon and peppers next to it.

Once the cheese is melted and the eggs are set, the casserole should be golden brown and ready to eat!

Slice into even squares and serve.

How to Store Mexican Breakfast Casserole

Cover the baking dish tightly in plastic wrap or aluminum foil, or transfer leftover breakfast casserole to an airtight container. Store in the fridge for up to 5 days.

You can freeze leftover fully baked casserole, or freeze an unbaked casserole. Wrap tightly in plastic wrap or aluminum foil and freeze for up to 3 months. Allow it to thaw overnight and then bake or reheat.

Breakfast casserole on a white plate with berries and orange juice.

What to Serve with Mexican Breakfast Casserole

There are so many tasty ways to serve this casserole! If you want a spicy kick, serve with some hot sauce, pico de gallo, or fresh salsa. You can also top your serving of casserole with extra cheese, crumbled bacon, diced avocado, fresh tomatoes, or any of your other favorite toppings.

I've been made to known a makeshift breakfast taco by crumbling up a serving of this casserole inside some corn tortillas or flour tortillas too!

Serve a peanut butter banana smoothie or coffee smoothie with your casserole for a touch of something sweet. Or you could make a batch of healthy banana chocolate chip muffins or air fryer glazed donuts with breakfast too!

Tips for Success

Mexican chorizo breakfast casserole is just the best thing to eat in the mornings. Here's a few tips to help you out:

  • For the most gooey and cheesy casserole, shred your own cheese. Store-bought shredded cheese has ingredients in it that make it not melt as well as freshly shredded cheese.
  • Whisk the eggs well and make sure the yolks are thoroughly combined with the whites before mixing with the other casserole ingredients.
  • Look for the edges of the casserole to slightly pull away from the casserole dish. This helps to determine if the casserole is fully cooked and if the eggs are set!
A casserole dish with vegetables and berries on it.


Do I have to cover Mexican breakfast casserole as it bakes?

It is not necessary to cover this casserole with aluminum foil as it bakes. In fact, leaving it uncovered allows for the top of the casserole to get a more golden brown casserole on top.

Can I prep Mexican breakfast casserole ahead of time?

Yes! Cook the chorizo, beat the eggs, and then add everything to the greased casserole dish but don't bake it yet. Then refrigerate for up to 24 hours and bake whenever you are ready. Before baking, allow the casserole to sit at room temperature for about 30 minutes so that the cold dish does not break in the oven with the sudden change of temperature.

More Breakfast Recipes

Breakfast casserole with berries and orange juice.

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Breakfast casserole on a plate with berries and a fork.

Mexican Breakfast Casserole

This hearty Mexican breakfast casserole is so cheesy and flavorful. A great way to start your day!
5 from 56 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 servings
Author: Madison Wetherill


  • 12 eggs
  • ½ cup milk
  • 1 cup shredded potatoes refrigerated kind not frozen
  • ½ red bell pepper diced
  • ½ green bell pepper diced
  • 1 lb chorizo
  • ¾ cup shredded cheddar cheese divided (½ in the casserole, ¼ on top)
  • ½ teaspoon salt
  • ½ teaspoon pepper


  • Preheat oven to 375°F (190°C). Spray a 9x13 pan with cooking spray and set aside.
  • In a frying pan, cook the chorizo. Drain excess grease.
  • Dice the bell peppers.
  • Add chorizo, peppers, potatoes, and ½ cup cheese to your 9x13 pan. 
  • Whisk together the eggs and the milk. Pour over the other ingredients in pan. Gently mix all the ingredients together. Top with additional cheese. 
  • Bake for 30 minutes until eggs are set and cheese is melted. 


Serving: 1g | Calories: 331kcal | Carbohydrates: 8g | Protein: 18g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 227mg | Sodium: 784mg | Fiber: 1g | Sugar: 1g
5 from 56 votes (56 ratings without comment)

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