Mexican Breakfast Casserole
This is a make Ahead Mexican Breakfast Casserole with tortillas and is a spin-off of a Tex Mex Breakfast Casserole idea. It’s an easy Overnight Mexican Breakfast Casserole spiced up with both Hatch green chile and sliced jalapeños.
Spice up your mornings with this Make-Ahead Mexican Breakfast Casserole, a Tex-Mex delight. Packed with layers of seasoned sausage, corn tortillas, Monterey Jack cheese, and zesty Hatch green chiles, this overnight casserole is perfect for holiday gatherings or cozy weekends. Prepare it the night before, pop it in the oven, and enjoy a stress-free, flavorful breakfast that brings the bold flavors of New Mexico and Texas to your table!
This post contains affiliate links which means if you make a purchase we might receive a small commission at no additional cost to you.
We totally love a great Make Ahead breakfast casserole and since we also love Tex Mex recipes we decided to bring those two loves together in this Tex Mex Breakfast Casserole. This overnight Mexican breakfast casserole has layers of seasoned breakfast sausage, tortillas, Monterey Jack cheese, and green chile.
It’s topped with cheese and sliced jalapeños to make one of the best Mexican Breakfast Casseroles we have ever tried. We are bringing our love of New Mexico and Texas together with this dish. If it is too spicy then the jalapeños can be left off.
During the holidays or when we have company here at the Ranch, it’s always nice to throw together a breakfast casserole the night before. It makes the mornings so much nicer to be able to sit on the front porch and watch the sunrise as breakfast is cooking. We are able to enjoy our guest so much more when our morning starts off with this delicious casserole but we didn’t have to spend much time in the kitchen.
Mexican Breakfast Casserole Recipe
Ingredients;
- 1 pound ground breakfast sausage
- ½ cup white onion, chopped
- 3 teaspoons chile powder
- 1 ½ cup chopped Hatch Green Chile or you could use 505 Green Chile (17 ounce jar)
- 12 Eggs
- 3 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 corn tortillas, cut into fourths
- Sliced Pickled Jalapeños
- 3 cups Monterey Jack Cheese, shredded
Equipment Needed:
- Non stick cooking Spray
- 9 X 13 inch baking pan
- Large skillet
- Mixing Bowl
🥣 Recipe Tips
- Adjust Spice Levels: For a milder casserole, reduce the amount of Hatch green chile or omit the pickled jalapeños. Alternatively, for extra heat, add a pinch of cayenne pepper to the sausage mixture during cooking.
- Use Fresh Tortillas: Opt for fresh corn tortillas to prevent them from becoming soggy during overnight refrigeration. Lightly toasting them before cutting can also enhance texture and flavor.
- Ensure Even Egg Distribution: When pouring the egg and milk mixture over the casserole, use a ladle to distribute it evenly, ensuring all layers are soaked. This promotes uniform cooking and a cohesive texture.
How to make this Tex Mex Breakfast Casserole
Instructions:
- Spray a 9 X 13 baking pan with nonstick cooking spray and set aside
- In a large skillet, cook the sausage and onions until the meat is brown and the onions are cooked. Add the chili powder stir to combine, and remove from heat.
- In the baking pan layer ½ cup of the green chile (or 505) if using, sprinkle on ⅓ of the sausage mixture and cover with ½ of the cut corn tortillas pieces. Sprinkle on 1 cup of the cheese.
- Repeat step 3 then finished casserole with the last third of the sausage and ½ cup of green chile. Top with 1 cup of cheese.
- Beat eggs, milk, salt and pepper in a large bowl. Gently pour over casserole evenly covering the entire dish.
- Cover and refrigerate overnight or at least for 6 hours. Before baking remove from fridge and let come to room temperature about 1 hour.
- Bake in 350 degree preheated oven for 80 minutes. Cover with foil the last 30 minutes to prevent the casserole from becoming over browned.
- Remove from oven and let stand for 10 minutes before slicing.
This Make-Ahead Mexican Breakfast Casserole is a game-changer for busy mornings or festive gatherings, blending bold Tex-Mex flavors with the convenience of overnight prep. Whether you’re serving it for breakfast, brunch, or even dinner, its layers of sausage, green chiles, and cheesy goodness are sure to impress. Try this crowd-pleaser and save the recipe for a deliciously spicy start to your day!
This Mexican Breakfast Casserole is absolutely delicious and great for company. But we don’t wait for company to arrive to enjoy those south of the Border flavors. This is great reheated the next day and we have even had it for dinner.
Note: We normally serve this with our Homemade Roasted Jalapeño Salsa and even a Mimosa for special occasions.
Ingredients
- 1 pound ground breakfast sausage
- ½ cup white onion chopped
- 3 teaspoons chile powder
- 1 ½ cup hatch green chile chopped
- 17 oz jar or 505 green chile
- 12 eggs
- 3 cups milk
- ½ teaspoon salt
- ½ teaspoon black pepper
- 8 corn tortillas cut into fourths
- sliced pickled jalapenos
- non-stick cooking spray
- 3 cups Monterey Jack cheese shredded
Instructions
- Spray a 9 X 13 pan with nonstick cooking spray and set aside
- In a large skillet, cook the sausage and onions until the meat is brown and the onions are cooked. Add the chili powder stir to combine, and remove from heat.
- In the baking pan layer ½ cup of the green chile (or 505 if using) sprinkle on ⅓ cup of the sausage mixture and cover with ½ of the cut corn tortilla pieces. Sprinkle 1 cup of cheese over top.
- Repeat step 3 then finished casserole with the last third of the sausage and ½ cup of green chile. Top with 1 cup of cheese.
- Beat eggs, milk, salt and pepper in a large bowl. Gently pour over casserole evenly covering the entire dish.
- Cover and refrigerate overnight or at least for 6 hours. Before baking remove from fridge and let come to room temperature about 1 hour.
- Bake in 350 degree preheated oven for 80 minutes. Cover with foil the last 30 minutes to prevent the casserole from becoming over browned.
- Remove from oven and let stand for 10 minutes before slicing.
Nutrition
Click HERE to save this Make ahead Mexican Breakfast Casserole to Pinterest
Yummy! This sounds so good, right now!
Thank you for sharing!
wow so delicious.. I would probably eat this any time of the day 🙂
Amazing !
Yum! This sounds simple and looks delicious!
We loved this, mexican food is one of our favorites.
Ooh, this is so out of the box for me, and my husband loved it!
I love all things Mexican, and this was delicious! Thanks for the recipe!
Added this to my ever growing to-try list!
Evelyn this looks delish, truly want to try this one. Thank you for sharing
With a dish like this I want to have breakfast all day long – YUM!
Thank you so much for sharing
Holy guacamole this looks fabulous!
Looks fantastic! I like to make breakfast for dinner, so…
Now this was a homerun with me Evelyn! I love Mexican food and what an easy and tasty dish.
Oh my gosh! This was so good! I love a good breakfast casserole and I really love that this one
Evelyn, this was fantastic. Thanks
Oh,Evelyn, this looks and sounds yummy! pinning! Thanks for sharing at Saturday Dishes, this week we'll have a ST Patrick's day party, bring anything green! ~ Paula
Breakfast and Mexican…what a great combination! Loved it
Yum! What a fun idea! Pinning.
Thanks for sharing
You had me at "Mexican". 🙂 I love this casserole & as breakfast I'm sure it's the best way to start the day! Yum!
This breakfast casserole was amazing! We just love Tex Mex and this was a great way to treat my hubby on Father's day!
That was amazing!