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Mexican Breakfast Casserole Recipe

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★★★★★

4.4 from 97 reviews

A hearty Mexican Breakfast Casserole featuring layers of savory chorizo, bell peppers, shredded potatoes, and cheddar cheese, all bound together with a fluffy egg and milk mixture. Baked to perfection, this dish is perfect for a family breakfast or brunch, delivering bold flavors and satisfying textures in every bite.

Ingredients

Scale

Egg Mixture

  • 12 large eggs
  • ½ cup milk

      • Vegetables

      • 1 cup shredded potatoes (use refrigerated, not frozen)
      • ½ red bell pepper, diced
      • ½ green bell pepper, diced

      Meat and Cheese

      • 1 lb fresh chorizo
      • ¾ cup shredded cheddar cheese (divided: ½ cup in casserole, ¼ cup on top)

      Seasoning

      • ½ teaspoon salt
      • ½ teaspoon pepper

Instructions

  1. Prepare the Pan: Preheat your oven to 375°F (190°C). Spray a 9×13-inch baking dish with cooking spray to prevent sticking and set it aside.
  2. Cook the Chorizo: In a skillet over medium heat, cook the fresh chorizo until it is fully browned and cooked through, breaking it apart as it cooks. Drain any excess grease to avoid a greasy casserole.
  3. Prep the Bell Peppers: Dice the red and green bell peppers into small, even cubes to ensure even distribution and texture throughout the casserole.
  4. Assemble the Casserole: In the prepared baking dish, layer the cooked chorizo evenly, followed by the diced bell peppers, shredded potatoes, and then sprinkle with ½ cup of shredded cheddar cheese.
  5. Make the Egg Mixture: In a bowl, whisk together the 12 large eggs and ½ cup of milk until fully blended. Pour this mixture evenly over the layered ingredients in the pan. Gently mix the ingredients together in the pan to combine. Finally, sprinkle the remaining ¼ cup of shredded cheddar cheese on top.
  6. Bake to Perfection: Place the casserole in the preheated oven and bake for 30 minutes, or until the eggs are fully set and the cheese is melted and slightly golden. Once out of the oven, let the casserole rest for 5 minutes before slicing and serving.

Notes

  • Use refrigerated shredded potatoes rather than frozen for best texture.
  • Be sure to drain excess grease from the chorizo to keep the casserole from becoming too oily.
  • The casserole can be prepared the night before and baked fresh in the morning.
  • Feel free to customize with additional vegetables like onions or jalapeños for extra flavor.
  • This recipe serves 8 but can be halved or doubled as needed.

Keywords: Mexican breakfast casserole, chorizo casserole, baked egg casserole, breakfast bake, brunch recipe, savory breakfast

Find it online: https://foodbylina.com/mexican-breakfast-casserole-recipe/