Description
Mexican Breakfast Casserole is a bold, flavorful morning favorite packed with chorizo, bell peppers, hash browns, eggs, and melted cheese. With a Tex-Mex twist and vibrant spices like cumin and paprika, this easy make-ahead breakfast bake is perfect for brunches, holidays, or meal prep — hearty, colorful, and irresistibly satisfying.
Ingredients
Scale
- 1 lb chorizo sausage (or your favorite Tex-Mex sausage)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups frozen hash browns, thawed
- 10 large eggs
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped cilantro (optional, for garnish)
Instructions
- Preheat Oven: Preheat to 375°F (190°C) and grease a 9×13-inch casserole dish with olive oil or cooking spray.
- Cook the Chorizo: In a large skillet over medium heat, cook chorizo until browned. Drain excess grease and set aside.
- Sauté Vegetables: Add olive oil to the skillet and cook onion and bell peppers for 5 minutes until soft. Stir in thawed hash browns and cook for 3–4 minutes.
- Whisk Eggs: In a large bowl, whisk eggs, milk, salt, pepper, cumin, and paprika until smooth.
- Assemble Casserole: Layer the hash brown mixture, chorizo, and cheeses in the baking dish. Pour the egg mixture evenly over the top.
- Bake: Bake uncovered for 35–40 minutes or until the eggs are set and the top is golden. A knife inserted should come out clean.
- Garnish and Serve: Cool for 10 minutes, top with chopped cilantro, and serve warm.
Notes
- Make-Ahead: Assemble the casserole the night before, cover with foil, and refrigerate. Bake in the morning as directed.
- Freezing: Freeze baked or unbaked casserole up to 2 months. Thaw overnight before reheating or baking.
- Storage: Store leftovers refrigerated up to 4 days. Reheat at 350°F or microwave individual servings.
- Variations: Omit chorizo for vegetarian, use pepper jack for extra spice, or replace hash browns with cauliflower for low-carb.
- Serving Tips: Pair with fruit salad, avocado toast, or salsa for a complete breakfast.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Brunch, Casserole
- Method: Baked
- Cuisine: Mexican, Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 2g
- Sodium: 620mg
- Fat: 27g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 230mg
Keywords: Mexican Breakfast Casserole, Chorizo Breakfast Bake, Tex Mex Breakfast, Low Carb Breakfast Casserole, Spicy Breakfast Casserole, Make Ahead Breakfast, Hash Brown Egg Bake, Gluten Free Breakfast Casserole, Easy Brunch Recipes