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Mexican Breakfast Casserole

Have a morning fiesta with this easy and flavorful Mexican Breakfast Casserole! Perfectly spiced and filling to make for a delicious breakfast!
Course Breakfast
Cuisine Mexican
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8 People
Calories 400kcal
Author Taylor Kiser


  • 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.

To assemble

  • Place half of the tortilla quarters on the bottom of a greased 9x13 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!



Calories: 400kcal | Carbohydrates: 24g | Protein: 16.4g | Fat: 26.8g | Saturated Fat: 10.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.3g | Cholesterol: 60mg | Sodium: 1008mg | Potassium: 265mg | Fiber: 2.7g | Sugar: 2.8g | Vitamin A: 20IU | Vitamin C: 35mg | Calcium: 27mg | Iron: 6mg