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Laughing Spatula / Recipe Index / Casseroles / Mexican Breakfast Cassserole

Mexican Breakfast Cassserole

By Kathi & Rachel

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This Mexican Breakfast Casserole is layers of tortillas, sausage, cheese and chilies all smothered in an egg, milk and cream custard!  You can make the night before for an easy breezy brunch! 

Mexican Casserole in a 9 x 13 white pan

If your looking for a delicious and easy to make Breakfast Casserole this is the one!  Tons of flavor!  You can adjust the ingredients easily to suit your tastes.

Ingredients for Mexican Breakfast Casserole –

  • corn tortillas – a softer variety works best for this casserole
  • canned chilies – mild or spicy
  • sausage – mild or hot.  Chorizo works as well.
  • onion – white, yellow or sweet
  • eggs – yes 10!
  • half and half  – a mixture of half cream and half milk
  • chili powder
  • grated mexican style cheese

We serve this easy Breakfast Casserole for breakfast, lunch, dinner, buffets, potlucks and holidays…it fits in everywhere it goes!  

Make it the night before or early on the day you serve it.  It needs at least 3-4 hours to sit in the custard mixture to soak into the tortillas.

First cook up the filling.  Sausage, chilies, onion and spices.

Mexican casserole filling

 

Layer meat mixture, tortillas and cheese 3 times, finishing with cheese.

NOTE: This is a good time to add black beans or smear on some refried beans if you like!  You can’t hurt this easy breakfast casserole!  It’s hearty and cooks up so soft and delicious after soaking in the egg custard!

how to layer mexican breakfast casserole

 

PRO TIP: Like it spicy?  Try Hot Sausage, add diced jalapeño and a big pinch of chili flakes to the meat mixture!

Mix up your eggs, cream, hot sauce and a bit of salt.  Pour over your layers of tortillas, cheese and sausage.

Mexican Breakfast casserole custard

Now cover and into the fridge it goes!

How long do I let Mexican Breakfast Casserole sit before baking?

  • This casserole needs at least 4 hours but we find it best if made the day before, letting it soak in all that custard over night.

How do I serve and store this breakfast casserole?

  • we like to top it with a bit of salsa, sour cream and even guacamole !
  • store in the refrigerator for up to 3 days.  Freeze any remaining for up to 3 months.

how to serve mexican breakfast casserole

 More Breakfast Casseroles we think  you will love!

  • Eggs Benedict Casserole
  • Healthy Breakfast Casserole
  • Croissant Breakfast Casserole
  • Blueberry French Toast Breakfast Casserole

LET’S EAT!

Kathi and Rachel

What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!

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Mexican Casserole in a 9 x 13 white pan

Mexican Breakfast Cassserole

A super flavorful Breakfast Casserole stuffed with corn tortillas, sausage, chilies, cheese and an egg custard!
3.85 from 26 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 30 minutes minutes
Servings: 8
Author: Kathi & Rachel

Ingredients

  • 1 pound italian sausage or chorizo
  • 1 7 oz can roasted chilies
  • 1 cup chopped yellow onions
  • 1/2 cup chopped poblano pepper bell pepper will work as well, any color
  • 1/2 teaspoon salt
  • 4 teaspoons chili powder
  • 5-6 corn tortillas halved
  • 10 large eggs
  • 3 cups half-and-half
  • 3/4 teaspoon salt
  • 3 cups grated mexican style cheese
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • Condiments such as sour cream, salsa and avocado

Instructions

  • Cover a 9 by 13-inch baking dish with non stick spray, set aside.
  • In a large skillet, cook the sausage, onion and chopped pepper over medium-high heat, stirring to break up the meat, until browned. Add chilies, chili powder, and 1/2 teaspoon salt. Cook, stirring, for 1 minute. Taste for seasoning. Remove from the heat and sert aside.
  • In a large bowl, whisk the eggs and half-and-half. Add hot sauce and 3/4 teaspoon salt.
  • Layer 1/3 of the sausage mixture on the bottom of the baking pan.
    Top with a layer of halved corn tortillas.
    Sprinkle 1/3 of cheese on top of tortillas.
    Repeat two more times ending with cheese.
  • Pour egg custard mixture over casserole. Shimmy the pan to make sure the egg gets into each and every corner. Cover and refrigerate for 4 hours or overnight.
  • Preheat oven to 350 degrees. Remove the casserlole from the refrigerator and allow to warm up for 20-30 minutes on the counter.
  • Bake uncovered for 1 hour and 15 minutes or until a knife inserted in the center comes out clean
    NOTE: If your casserole is getting a bit too brown on top, tent with a piece of foil and continue to cook until done.
  • Serve with all your favorite Mexican condiments such as salsa, sour gream and avocado!

Notes

Soak for as little as 4 hours but best when refrigerated over night.

Nutrition

Calories: 535kcal | Carbohydrates: 15g | Protein: 29g | Fat: 39g | Saturated Fat: 18g | Cholesterol: 305mg | Sodium: 978mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Vitamin C: 10.4mg | Calcium: 634mg | Iron: 2.2mg

 

 

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Filed Under: Breakfasts, Casseroles, Holidays, Main Course Recipes, Most Popular Recipes

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Reader Interactions

Comments

  1. Mike C. says

    March 31, 2018 at 8:09 pm

    5 stars
    Going with this for Easter tomorrow!

    Reply
  2. Carol says

    March 27, 2018 at 8:10 pm

    Having trouble finding roasted chili peppers. Suggestions for a substitute?

    Reply
    • Kathi @ LaughingSpatula.com says

      March 28, 2018 at 2:55 pm

      Fresh green bell peppers would be good!

      Reply
  3. Barbara says

    January 3, 2018 at 4:54 pm

    Can I sub milk for the half-n-half?

    Reply
    • Kathi @ LaughingSpatula.com says

      January 3, 2018 at 9:46 pm

      Hi Barbara, You can but it will be a little runny. The cream adds the body to the eggs that makes the custard.

      Reply
  4. Jill Knight says

    April 3, 2016 at 2:31 pm

    Do you use mild or spicy Italian sausage?

    Reply
    • Kathi Kirk says

      April 3, 2016 at 3:05 pm

      You can use whatever you like! I use mild chicken sausage cause I’m a heat wimp :).

      Reply
      • Tamera says

        November 11, 2017 at 8:26 pm

        Could you use chirizo, and would it affect the amount of red pepper added? Also, are roasted Chile’s the green Chile’s?

      • Kathi @ LaughingSpatula.com says

        November 11, 2017 at 9:22 pm

        I think chorizo would be really really good! It’s fatty so be sure and drain off the fat and I would probably omit the red pepper. Good point!

  5. Kathryn @ FoodieGirlChicago says

    November 4, 2015 at 1:02 pm

    I’m always looking for good make ahead breakfast dishes and this one looks great! Pinned!!

    Reply
    • Kathi Kirk says

      November 4, 2015 at 3:30 pm

      Thanks Foodie Girl! What a cute name for a blog! Thanks for visiting mine!

      Reply
  6. Adri says

    November 3, 2015 at 2:33 pm

    This sounds wonderful – and i love the “efficient” part!

    Reply
  7. Deborah @ The Harvest Kitchen says

    November 1, 2015 at 4:14 pm

    I love everything about this breakfast casserole! Great combo of ingredients!!

    Reply
    • Kathi Kirk says

      November 1, 2015 at 5:50 pm

      Thank you Deborah! Appreciate your comment!

      Reply
  8. Sherri @ Watch Learn Eat says

    November 1, 2015 at 12:55 am

    This is right up my alley! I love making breakfast casseroles and I adore Mexican flavors! Delicious!

    Reply
    • Kathi Kirk says

      November 1, 2015 at 3:13 pm

      Thanks Sherri! I hope you get a chance to give it try this holiday season!

      Reply
  9. Sandra @ Heavenly Home Cooking says

    October 31, 2015 at 7:46 pm

    5 stars
    Breakfast casserole is the best idea ever! I love how you’ve simplified this recipe. This looks so delicious. I wish I could have had a slice for breakfast this morning! Pinned to my breakfast board. 🙂

    Reply
    • Kathi Kirk says

      November 1, 2015 at 3:14 pm

      Hi Sandra! Thanks for the note – hope you get a chance to try it!

      Reply
  10. Cassandrea @ chewsandbrews.ca says

    October 31, 2015 at 3:13 pm

    5 stars
    Oh wow!! What a great way to start the day!!

    Reply
    • Kathi Kirk says

      November 1, 2015 at 3:15 pm

      Thanks for the nice note Cassandrea!

      Reply
  11. Wajeeha says

    October 31, 2015 at 10:16 am

    I never have any garnishes on hand either…but this looks delicious! 🙂

    Reply
    • Kathi Kirk says

      November 1, 2015 at 3:15 pm

      Hi Wajeeha! – I know! I’m always trying! Thanks for your note!

      Reply
  12. Camilla says

    October 30, 2015 at 10:27 pm

    5 stars
    Awesome, I’d love to have thsi for breakfast sounds super tasty:-)

    Reply
    • Kathi Kirk says

      October 30, 2015 at 10:34 pm

      Thank you Camilla! Hope you get a chance to try it!

      Reply
  13. simon says

    October 30, 2015 at 10:17 pm

    If I wasn’t lying in my bed right now I’d probably be preparing this for tomorrow morning 🙂
    Thanks for sharing

    Reply
    • Kathi Kirk says

      October 30, 2015 at 10:34 pm

      Thanks for the nice comment Simon! Now get up and get cookin’ 🙂

      Reply
    • lise says

      November 6, 2017 at 12:36 pm

      Hi Kathi, just found your site. You’re very talented and fun to read. I’ll be back….to coin a phrase. I also wanted to tell you I appreciate your hard work. Now get back in that kitchen!!!

      Reply
      • Kathi @ LaughingSpatula.com says

        November 6, 2017 at 2:37 pm

        Thank you Lise! I’m on it! LOL! Appreciate your note :).

  14. Gloria @ Homemade & Yummy says

    October 30, 2015 at 2:35 pm

    I totally love breakfast casseroles….especially for brunch items. Will pin and use this holiday season when things get a bit crazy, Perfect for a light dinner too!!

    Reply
3.85 from 26 votes (22 ratings without comment)

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