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Amazing Mexican Breakfast Casserole

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This amazing Mexican breakfast casserole recipe is loaded up with the most flavorful ingredients, it’s naturally gluten-free (and can also be made vegetarian), it’s easy to make ahead the day beforehand, and most of all, it’s just ridiculously delicious!

Amazing Mexican Breakfast Casserole

You guys, I have made a lot of breakfast casserole recipes in my life. But I’ve gotta say — this one is my hands-down favorite to date.

Meet the most AMAZING Mexican breakfast casserole! ♡

It’s basically a breakfast-y version of my favorite enchilada casserole, piled high with the most flavorful, healthy-yet-hearty, guaranteed-sure-to-please-a-crowd ingredients a breakfast casserole could ask for. We’re talkin’ lots of zesty sausage (or chorizo or vegan sausage), a few quickly-sautéed veggies, lots of protein-packed eggs, shredded Mexi cheese, your choice of red or green salsa, soft corn tortillas (or crumbled tortilla chips), and of course, loads of fresh garnishes on top. Because when it comes to casserole toppings, you know that I’m always on Team More-Is-More.

The other huge bonus about this breakfast casserole recipe?! It’s surprisingly quick and easy to make. Just sauté your sausage and veggies, layer up all of your ingredients in a baking dish, cover, cook, and enjoy. Also, if you don’t want to wake up extra-early to make breakfast (who does?!), this casserole can easily be prepped up to one day in advance, so that all you have to do is wake up and pop it in the oven before breakfast.

I’m telling you — this one is a total winner and is sure to get your day off to the most delicious start. So round up your ingredients and let’s do this.

Amazing Mexican Breakfast Casserole Recipe | 1-Minute Video


Mexican Breakfast Casserole Sausage Filling

Mexican Breakfast Casserole Ingredients:

Alright, let’s talk ingredients! To make this easy breakfast casserole recipe, you will need the following:

  • Sausage: Whatever kind you prefer — good-quality Mexican chorizo, breakfast sausage, Italian sausage, vegan sausage (this one‘s my fave), or whatever you love best. Or if you don’t want to make a sausage breakfast casserole, you could opt instead to make a breakfast casserole with bacon or chicken. Or just omit the meat entirely.
  • Veggies: Just a diced onion, poblano (or green bell) pepper, garlic, and corn.
  • Salsa: I used a jar of green salsa for the photos here, which I loved. But any kind of store-bought or homemade red or green salsa should work great!
  • Beans: One can of black or pinto beans.
  • Seasonings: Just a bit of ground cumin, salt and pepper for extra flavor.
  • Eggs: Yep, a dozen! Plus a little milk (any kind) mixed in to make them nice and creamy.
  • Tortillas: I would recommend using soft corn tortillas. But you could also sub in flour tortillas or crumbled corn tortilla chips. Or if you want to go a totally different route, you could sub in a few cups of shredded potatoes in their place to make a hashbrown breakfast casserole.
  • Cheese: I recommend taking the easy route and just buying a shredded Mexican-blend cheese (or PepperJack or even just cheddar).
  • Toppings: Finally, I recommend adding on as many fresh toppings as possible! Some of my favorites include diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese.

How To Make A Breakfast Casserole

How To Make A Breakfast Casserole:

To make this Mexican breakfast casserole, simply:

  1. Sauté the sausage and veggies. Brown the sausage, then sauté the veggies until softened.
  2. Stir in the rest of the sausage mixture. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until combined.
  3. Prep the egg mixture. In a separate bowl, whisk together the eggs and milk until combined.
  4. Layer, layer, layer! In a greased 9 x 13-inch baking dish, evenly layer:
    • Half of the tortillas, half of the sausage mixture, half of the egg mixture, half of the shredded cheese.
    • Then repeat with the second half of the tortillas, half of the sausage mixture, half of the egg mixture, half of the shredded cheese.
  5. Bake. Cover with foil and bake for 45-50 minutes or so, until the center of the casserole is cooked through and no longer jiggly. Transfer to a wire baking rack and let cool for 10 minutes.
  6. Serve. Then sprinkle on lots of your favorite toppings, slice, serve and enjoy!

(See full detailed cooking instructions below.)

Make-Ahead Breakfast Casserole Instructions:

As I mentioned above, this recipe works well as an overnight breakfast casserole recipe too! To prep your casserole ahead of time, complete steps 1-4 listed above. Then cover the (unbaked) casserole with foil and refrigerate for up to 24 hours. Once you’re ready to bake the casserole, remove it from the fridge and let it warm up to room temperature for ideally at least 30 minutes. Then bake as directed.

Freezer Breakfast Casserole Instructions:

If you would like to freeze the casserole, complete steps 1-4 listed above. Then place a layer of plastic wrap directly on top of the the casserole, so that covers the whole surface area. Cover the top of the baking dish securely with foil. Then freeze for up to 3 months. Once you’re ready to bake the casserole, allow it to thaw in the refrigerator overnight. Then remove it from the fridge and let it warm up to room temperature for ideally at least 30 minutes. Then bake as directed.

Mexican Breakfast Casserole Recipe

Possible Variations:

The options for customizing this breakfast egg casserole are endless! For example, feel free to:

  • Make it vegetarian: Either use vegetarian/vegan sausage or sauté an 8-ounce carton of baby bella mushrooms to add in place of the sausage.
  • Make it spicier. Feel free to either use a spicier salsa, add a diced jalapeño or serrano chile to the veggie sauté, or add a few shakes of hot sauce to the veggie sauté to give this casserole more of a kick.
  • Make it smokier: Add a diced chipotle chili and a teaspoon of adobo sauce (or 1 teaspoon chipotle chili powder) to the sausage mixture for a smokier breakfast casserole.
  • Make it healthier. If you would like to make a more healthy breakfast casserole, I recommend using part-skim cheese and either ground chicken sausage or vegan sausage.
  • Use hash browns: If you would like to make this more of a breakfast potato casserole, feel free to sub in a few cups of shredded hash browns in place of the tortillas. You can either use store-bought frozen hash browns (which you would need to thaw before adding to the casserole). Or you could shred a few potatoes with a grater by hand.

Mexican Breakfast Casserole

More Breakfast Casserole Recipes:

Interested in more easy breakfast casserole recipes? Here are a few of my faves:

Easy Breakfast Casserole Recipe

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Amazing Mexican Breakfast Casserole

Amazing Mexican Breakfast Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 27 reviews
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 75 minutes
  • Yield: 12 servings 1x


This amazing Mexican breakfast casserole recipe is loaded up with the most flavorful ingredients, it’s naturally gluten-free (and can also be made vegetarian), it’s easy to make ahead the day beforehand, and most of all, it’s just ridiculously delicious!


  • 1.25 pounds ground sausage* or Mexican chorizo
  • 1 small white onion, peeled and diced
  • 1 poblano or green bell pepper, cored and diced
  • 4 cloves garlic, minced
  • 1 (15-ounce) jar red or green salsa (approx. 2 cups)
  • 1 (15-ounce) can black or pinto beans, rinsed and drained
  • 2/3 cup whole-kernel corn, frozen or canned
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • 12 large eggs
  • 1/3 cup milk
  • 8 corn tortillas, halved
  • 3 cups shredded Mexican-blend cheese
  • optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese


  1. Heat oven to 400°F.  Lightly mist a 9 x 13-inch baking dish with cooking spray; set aside.
  2. Cook the sausage in a large sauté pan over medium-high heat until browned, crumbling the sausage as it cooks.  Use a slotted spoon to transfer the sausage to a clean plate, reserving a tablespoon or so of grease in the sauté pan.  (Or if there is no grease remaining, add a tablespoon of oil to the pan.)
  3. Add the onion and pepper and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
  4. Add in the salsa, beans, corn, cumin, salt, cooked sausage, and stir until the mixture is completely combined.  Remove pan from the heat, and set aside.
  5. In a separate bowl, whisk together the eggs and milk until evenly combined; set aside.
  6. Alright, time to layer up all of the ingredients!  Layer half of the tortillas in an even layer in the bottom of the baking dish.  Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese.  Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
  7. Cover the dish with foil and bake for 45-50 minutes*, or until the center of the casserole is cooked through and no longer jiggly (or when a toothpick inserted in the center of the casserole comes out clean).
  8. Transfer baking dish to a wire cooling rack and let cool for 10 minutes.  Then sprinkle with your desired toppings, slice and serve warm!


*Sausage: Any good-quality ground sausage would work great here!  You could use breakfast sausage, Italian sausage, Mexican chorizo, or whatever you have on hand.  Pork, beef, chicken or vegan sausage would all be great!

*Cheesy Topping: If you want the cheese on top of the casserole to be a bit crispier, just uncover the casserole during the final 10 minutes of cooking.

Mexican Breakfast Casserole

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47 comments on “Amazing Mexican Breakfast Casserole”

  1. OMG Ali I <3 your casseroles! Absolutely mad about enchiladas and this new recipe looks just right up my alley. Thanks!

  2. Yum. It looks really delicious! Would you please fix the “Print Recipe” link? It goes to a blank page. Wah!!! ?

  3. Can not wait to try this casserole recipe . Gathering my invites the more ,the better and greater !!! No better way begin a Blessed day…

  4. Looks delicious! How long does this keep in the refrigerator after cooking (in the event we have leftovers)?

  5. Could you prepare this the night before and bake the next morning?

    • I made this the night before, storing it in the frig, unbaked. I let it sit for about 30 minutes and then baked for about 30 minutes longer than stated in the recipe to compensate for the cold temperature of the mixture in the pan. Turned out great!

    • I just made this for Father’s Day. Assembled it last night, covered it, and put it in the fridge. Baked it this morning ( left it out for about 45 minutes before baking) and it came out perfect!

  6. Mmm, I am making this ASAP. It looks SO GOOD!

  7. This is such a fun idea!!! I’m so excited I have lots of eggs and corn tortillas to use up…can’t wait to make this soon! :)

  8. I made this today when my MIL was in town. It was amazing! The only think I changed was a little less cheese and I used turkey would have been so good with chorizo though. We topped with diced onions, avoacado, Greek yogurt, and cilantro. Would be so good for a large crowd or to eat throughout the week.

    • You can always add chorizo seasonings to your turkey sausage to make a turkey chorizo. For every 1 pound of ground meat, 0.5-2 tablespoons chili powder (to taste), One and a half tablespoons paprika, 1 teaspoon dried oregano, one pinch ground cinnamon, one pinch ground cloves, half a tablespoon ground cumin, half teaspoon salt, one clove fresh garlic, quarter cup white vinegar. Mix your seasonings into your meat and cook! Delicious!

  9. I made this for breakfast for the week and my husband absolutely loved it! We chose to top with cilantro, cojita and avacado. I also added a few drops of dragon sauce from Trader Joe’s for a little kick. Just SO SO delicious! This will definitely be a staple in our house!

  10. We keep a running list of favorite dinner recipes, and two bites into this meal my husband declared this absolutely needed to be added to the list. He could not stop raving about it and described it as “Mexican lasagna”. Needless to say, we will be making this over and over again!

  11. I made this recipe last weekend for a family brunch and it was a big hit. I actually put the whole thing together the night before, refrigerating it overnight and then baking it the next morning. I let the dish sit for about 30 minutes so that my dish wouldn’t crack in the oven and ended up baking it for about 30 minutes longer, uncovering it the last 30 minutes to speed up that process. I used regular bulk breakfast sausage. This was utterly delicious and very filling. I’ll definitely be making it again.

  12. I never leave reviews but this was amazing! Made it as written with chorizo.

  13. Made this recipe for my husband to take to work and everyone loved it! One of his coworkers who doesn’t really even care for eggs tried a little piece and came back for 2 more! I think that says a lot ; ) Great recipe- especially the make ahead part. I prepped everything last night and baked this morning. I used 1lb of bacon (cooked in the oven, then chopped) in place of sausage. Also used 1 can black beans, 1 large can (maybe 6 to 7 oz) of green chilies, 1/2 a large yellow bell pepper, 1 small onion (as listed). I love the many variations this recipe provides. I was worried it would get runny with all the salsa, but the consistency was really nice. I choose to put only a little cheese on the true top, and incorporated more into the true second layer before adding the egg, more similar to a quiche. I also baked at 400 on convection, which reduced the cooking time, which I needed at 6:10 AM! I will definitely be making this again. Thank you for the make ahead directions!

  14. I made this dish for my daughter and we both absolutely loved it !

  15. We had this for Xmas morning and it was just delicious!

  16. Brought this to an office treat day and it was really quite good! I forgot to add the black beans right away (casualty of draining and rinsing separately while being pulled 7 ways from Sunday), but I sprinkled them on the top at the end with the cheese and still turned out great! This is a pretty quick and easy recipe as well. The longest time was cutting up all the veggies for accoutrements. I’m tempted to make this again on Sunday for brunch!

  17. Made as the night prior and followed recipe. Fabulous. Would make again. Served with sour cream and cilantro

  18. I made this for a morning Womens Bible Study. So many asked for the recipe. For the meat, I used half regular pork sausage and half chorizo. It was so delicious. This recipe is a keeper!

  19. Mine turned out a little dry, so next time I added a can of tomato sauce into the sausage mixture and it’s was perfection. Also, very easy to to substitute meatless sausage. So delicious and satisfying.

  20. Can this be frozen after it’s cooked? Can’t wait to make it!

  21. Hi!! Excited to try this recipe and I was wondering if some Egg Whites can be substituted for Eggs? Thank you!!

  22. First bites review – spices are just right, looked like it would fall apart when cut, but holds together perfectly. Great taste.Made night before, baked this morning.

  23. This is SO GOOD.

    I added broccoli that I needed to get rid of, and I went for a higher protein egg mixture (eggs + egg whites + Greek yogurt).

  24. Another keeper! Got to love recipes that turn out just as promised. Everyone loved it…and the ability to make ahead is great!

  25. I seldom go online to rate a recipe, but after I made this one, it was truly “amazing” so I had take the time to rate it. My family absolutely loved it! I used the poblano pepper, Italian ground turkey and Mexican chorizo. It has soooo much favor! My oven temperature must run hot so I overcooked it just a bit at 45minutes but it was still great. This will go on my list as one of my favorite breakfast dishes! I’ve made your Tex-Mex migas and they are also delicious!

  26. This recipe lives up to its name. I didn’t have salsa so I subbed in can of fire roasted tomatoes and chipotle sauce which gave it great flavor.

  27. Great recipe for a Sunday! Used turkey chorizo. After it came out of the oven topped it with cilantro, cherry tomatoes, queso fresco and served with avocado after the cool down. Even better the next day reheated!

  28. Have you ever tried to freeze in smaller pieces after cooking? How did it turn out?

  29. This really was amazing! We added some Cholula hot sauce and it really made the flavors pop. We made instant pot pinto beans and had less than half the chorizo it called for. It almost tasted like tamales! We’ll be keeping this one!

  30. I’m totally making this for a holiday breakfast for the family! I have a couple questions:
    I LOVE my own tomatillo sauce. Could I use that instead of a green salsa? Are they interchangeable?
    I want a crunchy, drier base than baked corn tortillas (get a crunchy nacho base in there). What are your thoughts about my using lightly salted tortilla strips or broken tostadas (even less salty) instead of the tortillas?

  31. What size tortillas does this recipe use?

  32. Just made this and it is as AMAZING as you claim. I used what I had so substituted with almond flour tortillas, enchilada sauce instead of salsa, and two jalapenos for poblano. Thank you for a great recipe I will be making regularly! This will be a great meal prep for breakfast, lunch, or dinner.

  33. Used vegan meat.I added a tsp of turmeric, fajita seasoning and coriander for added zing. Drizzled mango habanero sauce on top with avocado and roasted tomato garnish.

  34. We absolutely love this recipe (and all of your recipes!) It’s quick to put together and is so delicious and filling. This is my go to whenever we have guests stay overnight, or to make on Sunday for easy breakfast meal prep for the week. We like to add jalapeño for an extra kick, and highly recommend using chorizo if you’re going to add meat. I’ve used unsweetened plain almond milk because it’s what I had in the fridge and you couldn’t tell the difference between that and regular milk. Thanks for this family favorite!!

  35. I have made this recipe at least half a dozen times for various brunches and it is always a crowd favorite. I use 1/2 spicy and 1/2 mild chicken sausage, corn/flour tortillas, black beans, and green salsa verde. I garnish with avocado, scallions, cilantro, and sour cream. The flavor profile is fantastic! Highly recommend!

  36. This is an all-time favorite of mine. Absolutely delicious as is but particularly special in the summertime if you make your own salsa verde from home-grown tomatillos.

  37. Has anyone tried making this without any tortillas or corn chips?

  38. I will be making this for work this coming Friday. Wondering if anyone has yet tried the double recipe for this casserole. I’m curious about same sized pan being used for double as is used for single recipe; plus, I notice the number of tortillas stays at 8 for a double recipe….?

    Thanks for any guidance anyone can please give.

  39. Wonderful. Came together easily and tasted fantastic. I made a half-recipe since only three of us here this morning, and baked it in my budget toaster oven. Turned out great. While I made it as written, I think it would be fine without the frozen corn. So, next time, if I have corn to use up, I’ll throw it in, and if not, no biggie. Thanks for a recipe that turned out great. I’ll be making it again.

  40. Love it! Took about 35 minutes to prep. It is a big hit. Will definitely make again.

  41. WOW!!! I’ve tried different styles of breakfast casseroles through the years for my family and thought I had good ones. This is is a GAMECHANGER! I cut the size down to a 8×8 casserole dish and figured out that I needed to multiply all the ingredients by .55 to get your same ratio. Used hot breakfast sausage and made a fresh batch of tomatillo salsa for the dish. I used a 0 carb burrito size flour tortilla and browned it in a cast iron 1st. it fit perfect. Thank you for this recipe as it is by far our new breakfast casserole!

  42. Can this be made ahead and either baked and frozen, of left unbaked and refrigerated for a few days?