Have a morning fiesta with this easy and flavorful Mexican Breakfast Casserole! Perfectly spiced and filling to make for a delicious breakfast!
If you’re a fan of taco Tuesday than this breakfast is going to be your new favorite way to start the day.
It’s like my gluten free paleo breakfast casserole but with a sombrero because it’s a MEXICAN fiesta!
A little spice, a little chorizo and a little salsa makes this easy little number perfect for a filling and tasty breakfast.
Not to mention the layers of tortillas give it this extra SOMETHIN’ SOMETHIN’ that will make getting out of bed a little easier!
Why this is an Amazing Mexican Breakfast Casserole
In my house, Mr. FFF and I LOVE us some good Mexican food. It’s hearty, it’s always busting at the seams with flavor, it’s comforting, and it’s just SO GOOD! We love cooking up some Mexican Tuna Zucchini Boats with a fresh side of Mexican grilled corn salad with jalapeno and avocado for dinner on a Friday night, but who says Mexican food is only allowed at dinnertime? Today’s recipe is one of the BEST Mexican Breakfast Casserole Recipes you will ever have! It’s healthy, it is easy to put together, it’s great to serve a crowd, and it’s loaded with all that Mexican flavor and flair you love!
This healthy mexican breakfast casserole is packed with protein and Mexican flavor, and uses ingredients you probably already have in your pantry and fridge. Let’s go ahead and round up everything we will need to get started:
- Ground Chorizo
- Large Bell Pepper
- Milk of choice
- Corn Tortillas
- Mexican Cheese
How to make Mexican Breakfast Casserole
Turn on the oven and let it preheat. In a large skillet over medium high heat, cook the chorizo meat, breaking it up with a wooden spoon as it cooks. You’ll want to keep cooking until it’s almost fully cooked. Drain the grease.
Add in the pepper, onion and cumin and continue to cook until the meat is fully cooked and golden brown and the vegetables are soft. Stir in the salsa.
In a large bowl, mix together the eggs, milk and salt with a wire whisk until well combined.
In a greased casserole dish, place some of the tortillas. Top with half of the chorizo meat mixture and half of the eggs and cheese. Repeat with the remaining ingredients.
Cover the casserole dish with foil and place it in the center of your oven, cooking until the eggs are set. Garnish with avocado and cilantro and DEVOUR!
Make Ahead Instructions
I love a good make ahead recipe to make busy mealtimes a breeze and this mexican egg breakfast casserole is definitely one to add to the list! If you want to make it the night before, just cook and assemble it as usual, then cover it tightly with aluminum foil and pop it in the fridge. Bake according to the instructions in the morning and voila! Deliciousness.
To make this recipe…
Vegetarian: You can use tofu or roasted sweet potatoes instead of meat, and it would be a delicious vegetarian option!
Spicier: Add in a few dashes of hot sauce or some red pepper flakes to the chorizo meat mixture to bring the heat!
Smokier: Throw in some chipotle chili peppers in adobo sauce for some smoky goodness.
Healthier: If you want to cut out some of the fat content, feel free to use ground turkey or chicken instead of the chorizo.
High in Protein: You can use half eggs and half egg whites to up the protein content of your egg casserole.
How to Freeze Breakfast Casserole
If you want to freeze this tasty casserole for easier breakfasts on those busy mornings, you totally can! I suggest slicing the casserole into portion sized squares, then placing them in individual ziploc bags. Toss the small bags in a larger freezer bag and pull, thaw, heat and enjoy as needed!
more healthy and filling breakfast casseroles
- easy low carb keto breakfast casserole with sausage
- whole30 breakfast casserole
- lemon muffin gluten free breakfast casserole
- 1 Lb Ground chorizo
- 1 Large pepper, thinly sliced and cubed
- 1/2 Cup Onion, diced
- 1 tsp Ground cumin
- 1 1/3 Cups Salsa, of choice
- 10 Large eggs
- 1/2 Cup Milk, of choice (i used unsweetened almond)
- 1/2 tsp Salt
- 8 6-inch corn tortillas, Cut into quarters
- 2 Cups Mexican cheese, grated
- Avocado, For garnish
- Cilantro, For garnish
- Heat your oven to 350 degrees and Heat a large skillet on medium high heat. Cook the chorizo, breaking it up until its about 3/4 of the way cooked. Drain the grease.
- Add in the pepper, onion and cumin and cook until soft and the chorizo is golden brown, about 5 minutes or so.
- Stir in the salsa.
- In a large bowl, whisk the eggs, milk and salt.
- Place half of the tortilla quarters on the bottom of a greased 9×13 pan. Then, spread half the chorizo mix over, followed by pouring over half the egg mix and then sprinkle half the cheese on top. Repeat.
- Cover with tinfoil and bake for 40-45 minutes, or until the eggs are set. At the end, you can uncover and cook for 10-15 minutes if the eggs don't seem to be setting up.
- Garnish and DEVOUR!
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