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.
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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.
We normally serve this with our Homemade Roasted Jalapeño Salsa and even a Mimosa for special occasions.
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.
If you enjoyed this Mexican Breakfast Casserole then:
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Overnight Mexican Breakfast Casserole
Make Ahead Mexican Breakfast Casserole with tortillas, sausage, Hatch green chile and jalapenos
Servings: 6
Calories: 757kcal
Ingredients
- 1 pound ground breakfast sausage
- 1/2 cup white onion chopped
- 3 teaspoons chile powder
- 1 1/2 cup hatch green chile chopped
- 17 oz jar or 505 green chile
- 12 eggs
- 3 cups milk
- 1/2 teaspoon salt
- 1/2 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.
- 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
Terra Heck
Friday 13th of June 2014
That looks amazing! I'm going to have to try my hand at this soon.
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 H
Friday 25th of April 2014
Yum! What a fun idea! Pinning.Thanks for sharing at Saturday Dishes!
Kelly Blackwell @ Heres My Take On It
Saturday 4th of January 2014
I just HAD to pin this for later! Looks delicious!