Start your day with a flavorful Mexican Breakfast Casserole! This hearty, oven-baked dish combines eggs, chorizo or breakfast sausage, cheese, and classic Mexican seasonings over a crispy hashbrown crust. It’s simple to assemble, feeds a crowd, and works great for brunch, holiday mornings, or meal prep.
Mexican Breakfast Casserole Recipe
I love taking bold Mexican flavors usually reserved for dinner—like seasoned meat, beans, corn, and salsa—and turning them into a satisfying breakfast casserole. This version layers a seasoned hashbrown crust with cooked chorizo (or breakfast sausage), black beans, and corn, then finishes with an egg-cheese-salsa custard. It bakes up golden and sliceable, and each portion is filling and full of flavor.
Why You’ll Love This Recipe
- Simple prep: Most of the work is assembly—mix, layer, and bake.
- Feeds a crowd: A 9×13 pan serves about 10–12 slices, making it ideal for brunch or gatherings.
- Protein-packed: Eggs, sausage, and beans make this casserole hearty and satisfying.
Recipe Ingredients
Quantities are provided for a 9×13 baking dish (about 12 servings).
- 20 ounces frozen shredded hash brown potatoes, thawed
- 1 ounce taco seasoning (store-bought or homemade)
- 1 teaspoon olive oil
- 1 pound ground breakfast sausage or chorizo
- 15 ounces black beans, drained
- 15 ounces corn kernels (drained if canned)
- 12 large eggs
- ¼ cup whole milk (or your preferred milk)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 cups shredded Mexican cheese blend, divided
- 1 cup salsa
Directions — How to Make Mexican Breakfast Casserole
Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
Step 2: In a large bowl, combine the thawed hash browns with the taco seasoning. Spread and press the seasoned potatoes evenly across the bottom of the prepared pan to form a crust.
Step 3: Heat the olive oil in a large skillet over medium-high heat. Add the chorizo or sausage and cook until browned, about 6–8 minutes, breaking it into small pieces as it cooks. Stir in the drained black beans and corn and cook for an additional minute to combine.
Step 4: Spread the cooked chorizo, beans, and corn evenly over the hashbrown crust.
Step 5: In a mixing bowl, whisk together the eggs, milk, salt, and pepper. Stir in 1 cup of the shredded cheese and the salsa. Pour this egg mixture over the chorizo/bean layer in the baking dish.
Step 6: Bake uncovered for 30 minutes. Remove from the oven, sprinkle the remaining 1 cup of cheese over the top, then return to the oven and bake for another 10 minutes or until the center is set and no longer liquid.
Step 7: Let the casserole rest for about 10 minutes before slicing. Serve warm with your favorite toppings.
Variations
- Make it spicier: Add diced jalapeño to the egg mixture or use a hot salsa.
- Swap the meat: Ground pork, turkey sausage, or a vegetarian soy chorizo work well.
- Extra vegetables: Add diced bell peppers, onions, or tomatoes to the chorizo mixture.
- Crunchy topping: Crushed tortilla chips or tortilla strips sprinkled over the cheese add texture.
- Dairy-free: Use non-dairy milk and dairy-free cheese substitutes if needed.
Tips for Success
- If the top browns too quickly before the center is set, tent the dish loosely with aluminum foil and continue baking until done.
- To save time, assemble the casserole the night before, cover, and refrigerate. Bake the next morning from chilled—add a few extra minutes to the cook time if needed.
- Use cooking spray liberally on the pan so slices release easily and cleanup is simpler.
- Let the casserole rest after baking; this helps it set and makes cleaner slices.
Serving Suggestions
Serve this casserole as part of a brunch spread. Fresh toppings pair well and brighten the dish:
- Guacamole or sliced avocado
- Sour cream or Greek yogurt
- Fresh cilantro and chopped green onions
- Extra salsa or hot sauce on the side
- Simple sides such as fruit salad, muffins, or breakfast potatoes
Storage + Reheating
- To store: Refrigerate leftovers in an airtight container for 2–3 days.
- To freeze: Bake, cool completely, then wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
- To reheat: Reheat slices in a 350°F oven until warmed through, or microwave in 30-second increments until hot.
Nutrition (Approximate per serving)
Calories: 371 kcal | Carbohydrates: 27 g | Protein: 21 g | Fat: 20 g | Sodium: 961 mg
Share With Us!
I hope you enjoy this Mexican Breakfast Casserole. If you try it, please share your experience and any swaps or tips you used. Happy baking and buen provecho!