Spicy sausage, fluffy eggs, and a tortilla crust come together in this crowd-pleasing casserole. Spice up breakfast with this easy make-ahead casserole. Serve with coffee cake, or pancakes for the perfect brunch meal.
If you’re ready for a hearty breakfast that has loads of flavor, it’s time to introduce your taste buds to this Mexican breakfast casserole. Packed full of delicious ingredients, the eggs give it a light and airy texture.
This is one casserole that is going to have you coming back for “just one more bite.”
I have a love/hate with breakfast casseroles. I love being able to eat them, but I hate having to wake up super early to make them. I’m NOT a morning person.
Luckily this breakfast enchilada bake takes hardly any time to whip up and if I want to, I can easily meal prep the night before. Truth be told, the more that I can sleep in, the happier I am.
It is simple enough for weekend breakfast with your family, but delicious enough for holiday brunch!
Why This Recipe Rocks
- Fluffy scrambled eggs: Using heavy creamy leads to dreamy, fluffy scrambled eggs every time.
- Make-Ahead: Sleep in late even on holidays, by prepping this casserole the night before.
- Full of flavor: Chorizo, salsa, and jalapenos elevate the flavors, making this not you average egg casserole.
Ingredient Notes and Shopping Tips
- Chorizo: Chorizo is a seasoned pork sausage. Look for it in the refrigerated meat section of your grocery store near the hot dogs. You could also use regular sausage or even bacon instead if you’d prefer.
- Heavy Cream: Heavy cream makes dreamy scrambled eggs, and I highly suggest using it. However, if you don’t have any on hand whole milk or half and half may be substituted.
- Salsa Verde: Salsa verde is made with tomatillos and chili peppers. It adds great color and flavor to this dish. I used Herdez in this recipe, but you could also make your own salsa verde. If you’re not a fan regular salsa will do just fine.
- Tortillas: I used flour tortilla, however you could use corn tortillas if you’d like to make the recipe gluten-free.
How To Make a Mexican Breakfast Casserole
- Prep work: Preheat oven and grease pan.
- Brown chorizo.
- Scramble Eggs: Scramble half of the eggs with heavy cream, cheese, and salt/pepper. Combine with cooked sausage, jalapeno, and green chiles.
- Fill Tortillas: Fill tortillas and place them in a baking dish.
- Custard: Combine remaining eggs and heavy cream. Pour over tortillas.
- Bake: Bake for 35-45 minutes. Garnish with tomatoes, jalapenos, and sour cream if desired.
Tips and Tricks
- Cook scrambled eggs over medium heat. Avoid overcooking which can make eggs rubbery.
- This casserole is done when the center is no longer jiggly. You can also check it using a meat thermometer. Egg-based dishes are done at 160 degrees F.
Frequently Asked Questions
Yes! Follow the recipe as written up to step 5. Refrigerate overnight or up to 24 hours. Then continue whipping up your eggs and baking the next morning. Bring to room temperature before placing in the oven.
Yes, you can. Just make certain to store it in a freezer-safe container once cooled. Freeze for up to 3 months.
Reheat it in the microwave for 30 seconds – 1 minute of time or until warmed through. Teheating and eating it the next day is just as delicious!
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More Breakfast Recipes To Try
Mexican Breakfast Casserole
Ingredients
- 1 Pound Chorizo
- 2 Cups Mexican Cheese Shredded and Divided
- 8 (8) Inch Flour Tortillas
- 12 Eggs Divided
- ¾ Cup Heavy Cream Divided
- 1 Jalapeno Finely Diced
- 1 7 Ounce Can Salsa Verde
- 1 4 ounce Can Diced Green Chiles Drained
- Tomatoes, Jalapenos, Sour Cream and Cilantro If Desired, For Garnish
Instructions
- Preheat oven to 350 degrees F. Line a 9×13 inch baking pan with tin foil. Spray with non stick cooking spray.
- In a large skillet, brown chorizo. Set aside.
- Scramble 6 of the 12 eggs with ¼ cup of heavy cream, salt/pepper, and 1 cup of shredded cheese.
- In a large bowl, combine cooked chorizo, scrambled eggs,jalapeno, and green chilies. Evenly divide mixture between tortillas.
- Roll up each tortilla and place seam side down into prepared pan.
- In a large bowl, combine remaining eggs and heavy cream. Pour over tortillas. Top with remaining cheese.
- Bake for 25-30 minutes covered with tin foil. Remove foil and bake for 10-15 more minutes.
- Top with salsa verde. Garnish with tomatoes, jalapenos, sour cream, and cilantro if desired.
Notes
- Chorizo: Look for it in the refrigerated meat section of your grocery store near the hot dogs. You could also use regular sausage or even bacon instead if you’d prefer.
- Heavy Cream: Heavy cream makes dreamy scrambled eggs, and I highly suggest using it. However, if you don’t have any on hand whole milk or half and half may be substituted.
- Salsa Verde: I used Herdez salsa verde in this recipe. If you’re not a fan regular salsa will do just fine.
- Tortillas: I used flour tortilla, however you could use corn tortillas if you’d like to make the recipe gluten-free.
- This casserole is done when the center is no longer jiggly. You can also check it using a meat thermometer. Egg-based dishes are done at 160 degrees F.
Let know what you think