Mexican Breakfast Casserole

This is a make Ahead Mexican Breakfast Casserole with tortillas and is a spin-off of a Tex Mex Breakfast Casserole idea.  It’s an easy Overnight Mexican Breakfast Casserole spiced up with both Hatch green chile and sliced jalapeños.

 

 

What you will need for this Overnight Mexican Breakfast Casserole:

Ingredients;

• 1 pound ground breakfast sausage
• 1/2 cup white onion, chopped
• 3 teaspoons chile powder
• 1 & 1/2 cup chopped Hatch Green Chile or you could use 505 Green Chile (17 ounce jar)
• 12 Eggs
• 3 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas, cut into fourths
• Sliced Pickled Jalapeños 
• 3 cups Monterey Jack Cheese, shredded

Equipment Needed:

• Non stick cooking Spray
• 9 X 13 inch baking pan
• Large skillet
• Mixing Bowl

How to make this Tex Mex Breakfast Casserole

Instructions:

• Spray a 9 X 13 baking pan with nonstick cooking spray and set aside
• In a large skillet, cook the sausage and onions until the meat is brown and the onions are cooked.   Add the chili powder stir to combine, and remove from heat. 
• Layer 1/2 cup of the green chile (or 505 if using) sprinkle on 1/3 of the sausage mixture and cover with 1/2 of the cut corn tortilla pieces.  Sprinkle  1 cup of cheese over top.  
• Repeat step 3 then finished casserole with the last third of the sausage and 1/2 cup of green chile.  Top with 1 cup of cheese. 
• Beat eggs, milk, salt and pepper in a large bowl.  Gently pour over casserole evenly covering the entire dish.
• Cover and refrigerate overnight or at least for 6 hours.  Before baking remove from fridge and let come to room temperature about 1 hour. 
• Bake in  350 degree preheated oven for 80 minutes.   Cover with foil the last 30 minutes to prevent the casserole from becoming over browned.  
• Remove from oven and let stand for 10 minutes before slicing.

This Mexican Breakfast Casserole is absolutely delicious and great for company.   But we don’t wait for company to arrive to enjoy those south of the Border flavors.   This is great reheated the next day and we have even had it for dinner.

Note: We normally serve this with our Homemade Roasted Jalapeño Salsa and even a Mimosa for special occasions. 

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Print Recipe

5 from 20 votes

Overnight Mexican Breakfast Casserole

Make Ahead Mexican Breakfast Casserole with tortillas, sausage, Hatch green chile and jalapenos

Prep Time20 minutes mins

Cook Time1 hour hr 20 minutes mins

Overnight resting6 hours hrs

Total Time1 hour hr 40 minutes mins

Course: Breakfast

Cuisine: Mexican, Tex Mex

Keyword: Make Ahead Mexican Breakfast Casserole, Overnight Mexican Breakfast Casserole, Tex Mex Breakfast Casserole

Servings: 6

Calories: 757kcal

Author: Evelyn Osborn

Ingredients

• 1 pound ground breakfast sausage
• 1/2 cup white onion chopped
• 3 teaspoons chile powder
• 1 1/2 cup hatch green chile chopped
• 17 oz jar or 505 green chile
• 12 eggs
• 3 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 corn tortillas cut into fourths
• sliced pickled jalapenos
• non-stick cooking spray
• 3 cups Monterey Jack cheese shredded

Instructions

• Spray a 9 X 13 pan with nonstick cooking spray and set aside
• In a large skillet, cook the sausage and onions until the meat is brown and the onions are cooked.   Add the chili powder stir to combine, and remove from heat. 
• Layer 1/2 cup of the green chile (or 505 if using) sprinkle on 1/3 cup of the sausage mixture and cover with 1/2 of the cut corn tortilla pieces.  Sprinkle  1 cup of cheese over top.  
• Repeat step 3 then finished casserole with the last third of the sausage and 1/2 cup of green chile.  Top with 1 cup of cheese. 
• Beat eggs, milk, salt and pepper in a large bowl.  Gently pour over casserole evenly covering the entire dish.
• Cover and refrigerate overnight or at least for 6 hours.  Before baking remove from fridge and let come to room temperature about 1 hour. 
• Bake in  350 degree preheated oven for 80 minutes.   Cover with foil the last 30 minutes to prevent the casserole from becoming over browned.  
• Remove from oven and let stand for 10 minutes before slicing.

Nutrition

Calories: 757kcal | Carbohydrates: 32g | Protein: 42g | Fat: 51g | Saturated Fat: 23g | Cholesterol: 444mg | Sodium: 1580mg | Potassium: 619mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1461IU | Vitamin C: 16mg | Calcium: 650mg | Iron: 3mg