Mexican Breakfast Casserole

a casserole filled with eggs and chorizo and topped with tomatoes and cilantro on a white plate.

5 from 2 votes

Mexican Breakfast Casserole

Spicy sausage, fluffy eggs, and a tortilla crust come together in this crowd pleasing casserole. Spice up breakfast with this easy make ahead casserole.

Course Breakfast

Cuisine Mexican

Prep Time 20

Cook Time 35

Total Time 55

Servings People

Calories 524kcal

Author Krystle Smith

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 9x13 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

Ingredient 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.

Tip:

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.

Make Ahead:

Follow the recipe to step 5. Refrigerate overnight, and allow to sit for 30 minutes. Follow step 6 and bake as directed.

Nutrition