Mexican Breakfast Casserole

Mexican Breakfast Casserole

Mexican Breakfast Casserole

Course: Casserole, MexicanDifficulty: Easy


Prep time


Cooking time




Weekend mornings are made for staying in with the family, relaxing, and eating amazing breakfasts. That is where this deliciously easy dish shines! This Mexican Breakfast Casserole recipe has all the ease you need in the morning but with so much satisfying breakfast flavor that you’ll wish you could wake up to this dish every day!

The world of breakfast foods is saturated with a lot of similarities. Sometimes you need something with a little heat to set fire to your breakfast game and that is what this decadent dish is all about! It’s a morning medley that pays homage to authentic Mexican flavors in the most delicious way!

This dish is the perfect breakfast, made up of layer after layer of tasty elements, from eggs to beans and chorizo to onions and pepper, and of course, beautiful corn tortillas. It’s the perfect savory bite of Mexican flavor to get your day started in the right direction and leave your stomach satisfied.

This beautiful casserole is just right for sharing with your family on a lazy Saturday morning but also perfect when served as a fun twist on breakfast-for-dinner! One thing is certain, this casserole is a hit with all ages!

If you’re worried this dish might be too much for the kiddos, don’t fret! The heat from the jalapeno and chorizo in this recipe is balanced by flavor notes of sweet corn, earthy beans, and ooey-gooey cheese. Even picky young eaters can’t resist the cheesy pull that occurs when you grab a slice of this amazing breakfast dish!

This Mexican Breakfast Casserole is so colorful and delicious that you will not want to keep it to yourself! Bring this to your next family get-together, girl’s brunch, or holiday breakfast and get ready for the compliments to flow in, because no one can resist the sweet and spicy flavors of this sumptuous breakfast dish!


  • Eggs 8 pcs

  • Tortillas 7 pcs

  • 1 Mexican chorizo

  • Kidney beans (canned or boiled) 300 g (11 oz)

  • Oil for frying 2 tbsp

  • Salsa 300g (10 fl oz)

  • 1/2 cup of chopped green onion

  • 45 g (1.6 oz) Chopped Canned Jalapeños (1/3 cup)

  • Garlic 3 cloves minced

  • Onion medium chopped 150 g (5.3 oz)

  • Corn 100 g (3.5 oz) (1/2 cup)

  • Cheese mix 350 g (12.5 oz)

  • Ground cumin (1 tsp)

  • 1 glass of milk

  • Salt, pepper to taste


  • Peel the chorizo. Dice it or grind in a blender. Saute the chopped chorizo in a dry skillet for about 2-3 minutes. Remove from the heat and set aside on a separate plate.
  • In the same pan, add 2 tbsp of vegetable oil and sauté the onion until soft.
  • Add beans, jalapeño, corn, sauce, chorizo mixture, ground cumin, salt and pepper. Saute for about 3-4 minutes.
  • Then take the pan off the heat and add 1/2 of green onion you’ve prepared. We will need the other half for decoration.
  • In a large bowl, mix eggs with milk. Add salt, pepper to taste.
  • Cut tortillas into 2 halves
  • Take a baking dish and line the bottom with tortillas.
  • Put the filling on top of the tortillas and sprinkle with cheese.
  • Lay the tortillas over the cheese layer.
  • Put the filling on the tortillas.
  • Sprinkle everything with grated cheese.
  • Put the casserole in the oven at 180 degrees C° (350 F) and cook for about 50 minutes.
  • Cut the finished dish into portioned pieces. Sprinkle everything with green onions and enjoy your authentic Mexican breakfast!

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