Name: Mexican Breakfast Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 12 large eggs; ½ cup milk; 1 cup shredded potatoes (use refrigerated, not frozen); ½ red bell pepper, diced; ½ green bell pepper, diced; 1 lb fresh chorizo; ¾ cup shredded cheddar cheese (divided: ½ cup in casserole, ¼ cup on top); ½ teaspoon salt; ½ teaspoon pepper

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Introduction

This Mexican Breakfast Casserole is a hearty and flavorful way to start your day. Packed with fresh chorizo, peppers, and melted cheddar cheese, it combines all your favorite breakfast flavors in one easy dish. Perfect for a family brunch or meal prep for the week.

A single slice of a baked casserole sits on a white plate with a gold rim, placed on a white marbled texture. The slice shows three main layers: the bottom layer is soft and light yellow, likely cooked eggs or potatoes; the middle layer contains cooked ground meat mixed with bits of translucent onions; the top layer is golden melted cheese with crispy brown spots and scattered chunks of red and green bell peppers. The edges are slightly browned and crispy, giving a textured contrast to the soft inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large eggs
½ cup milk
1 cup shredded potatoes (use refrigerated, not frozen)
½ red bell pepper, diced
½ green bell pepper, diced
1 lb fresh chorizo
¾ cup shredded cheddar cheese (divided: ½ cup in casserole, ¼ cup on top)
½ teaspoon salt
½ teaspoon pepper

Instructions

Step 1: Preheat your oven to 375°F (190°C) and spray a 9×13-inch pan with cooking spray. Set it aside.
Step 2: In a frying pan, cook the chorizo over medium heat until fully browned. Drain any excess grease.
Step 3: Dice the red and green bell peppers into small cubes.
Step 4: In the prepared pan, layer the cooked chorizo, diced bell peppers, shredded potatoes, and ½ cup shredded cheddar cheese evenly.
Step 5: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour this mixture evenly over the layered ingredients in the pan. Gently mix to combine, then sprinkle the remaining ¼ cup cheddar cheese on top.
Step 6: Bake the casserole for 30 minutes, until the eggs are set and the cheese is melted and bubbly. Let it rest for 5 minutes before slicing and serving.

Tips & Variations

For added flavor, try adding diced onions or jalapeños along with the peppers.
Use turkey chorizo for a leaner option without sacrificing taste.
If you prefer a creamier texture, substitute half-and-half for the milk.
Leftover casserole can be topped with fresh salsa or avocado slices for extra freshness.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 1-2 minutes until warmed through, or reheat the entire casserole in a 350°F oven for about 15 minutes.

How to Serve

A square piece of casserole sits on a white plate with a gold rim, placed on a white marbled surface. The dish has three visible layers: the bottom layer is a soft, pale yellow base with a slightly textured surface, likely potatoes or eggs; the middle layer contains light brown cooked sausage mixed with translucent, cooked onions; the top layer is golden melted cheese with some crispy, browned spots, scattered with small diced red and green bell peppers. The edges are slightly browned and crispy, adding texture contrast to the soft inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes instead of refrigerated?

It’s best to use refrigerated shredded potatoes to avoid excess water, which can make the casserole soggy. If using frozen, thaw and drain well before adding.

Can I make this casserole ahead of time?

Yes! You can assemble the casserole the night before, cover it, and refrigerate. Bake fresh in the morning, adding 5–10 extra minutes to the baking time if it’s cold from the fridge.