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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.

Mexican Breakfast Casserole, Tex Mex Breakfast Casserole
 
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.
 
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Tex Mex Breakfast Casserole, Overnight Mexican Casseroles
 
 
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.
 
 

What you will need for this Overnight Mexican Breakfast Casserole:

Ingredients;

  • 1 pound ground breakfast sausage
  • 1/2 cup white onion, chopped
  • 3 teaspoons chile powder
  • 1 & 1/2 cup chopped Hatch Green Chile or you could use 505 Green Chile (17 ounce jar)
  • 12 Eggs
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1/2 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

 

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. 
  • Layer 1/2 cup of the green chile (or 505 if using) sprinkle on 1/3 of the sausage mixture and cover with 1/2 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 1/2 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.

 

Tex Mex Breakfast Casserole

 

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. 

 

Click HERE to save this Make ahead Mexican Breakfast Casserole to Pinterest

 

Print Recipe
5 from 6 votes

Overnight Mexican Breakfast Casserole

Make Ahead Mexican Breakfast Casserole with tortillas, sausage, Hatch green chile and jalapenos
Prep Time20 mins
Cook Time1 hr 20 mins
Overnight resting6 hrs
Total Time1 hr 40 mins
Course: Breakfast
Cuisine: Mexican, Tex Mex
Keyword: Make Ahead Mexican Breakfast Casserole, Overnight Mexican Breakfast Casserole, Tex Mex Breakfast Casserole
Servings: 6
Calories: 757kcal
Author: Evelyn

Ingredients

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. 
  • Layer 1/2 cup of the green chile (or 505 if using) sprinkle on 1/3 cup of the sausage mixture and cover with 1/2 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 1/2 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

Calories: 757kcal | Carbohydrates: 32g | Protein: 42g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 444mg | Sodium: 1580mg | Potassium: 619mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1461IU | Vitamin C: 16mg | Calcium: 650mg | Iron: 3mg

Recipe Rating




Terra

Friday 13th of June 2014

That was amazing!

Cindy Jamieson

Wednesday 11th of June 2014

This breakfast casserole looks amazing! We just love Tex Mex and this would be a great way to treat my hubby on Father's day!

Debi Wayland

Tuesday 10th of June 2014

You had me at "Mexican". :) I love this casserole & as breakfast I'm sure it's the best way to start the day! Yum!

Jamie

Friday 25th of April 2014

Yum! What a fun idea! Pinning.Thanks for sharing

Savannah McQueen

Saturday 16th of March 2013

Breakfast and Mexican...what a great combination! I love both. Thanks for sharing at HammockTracks. Pinned!