Mexican Breakfast Casserole is a flavor explosion waiting to happen, combining all the delicious elements of your favorite Mexican food into a convenient and easy-to-make breakfast casserole.
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Why this Mexican Breakfast Casserole Recipe is a Keeper
This easy Mexican casserole is such a versatile recipe. It’s the perfect make ahead breakfast for busy mornings. It’s great for brunch served with this gorgeous Fruit Salad recipe or have it for dinner – my family loves breakfast for dinner!
- Family Friendly: Perfect for a Sunday morning breakfast for you and your family to enjoy!
- Leftovers: This casserole is perfect for leftovers. You use it to make breakfast burritos or tacos!
- Vegetarian: The original recipe is suitable for vegetarians!
- Versatile: It’s a clean slate for customization! Add your favorite veggies, protein, or cheese. Make it vegetarian with black beans and corn or include chorizo or steak for a heartier option.
- Meal-Prep Friendly: This casserole is perfect for busy mornings. Whip it up on the weekend and enjoy it throughout the week for a quick and nutritious breakfast.
- Flavorful and Fun: Skip the boring oatmeal and fuel your day with the fiesta of spices and textures in this Mexican masterpiece. I have made this recipe for years and my family love Mexican food.
If you’re looking for more breakfast recipes, try these Tater Tot Sausage Breakfast Casserole, Slow Cooker Breakfast Casserole and Cinnamon Streusel French Toast Casserole.
What is the difference between a frittata and a breakfast casserole?
Both frittatas and breakfast casseroles are delicious egg-based dishes perfect for breakfast, but there are some key differences:
- Frittata: This Italian dish involves a two-part cooking process. First, an egg-based custard is briefly cooked in a cast-iron skillet on the stovetop. Then, it’s transferred to the oven to finish setting. This method allows for a slightly browned and crispy bottom.
- Breakfast Casserole: This is a more straightforward oven-baked dish. The egg mixture is typically poured over layers of other ingredients in a deep baking dish and baked entirely in the oven.
Ingredient Notes to Make Mexican Breakfast Casserole
The best part about this casserole recipe is that it’s just so easy. It is a great make-ahead or meal prep breakfast.
- Frozen Hash Browns: You will need frozen shredded hash browns, you could also use dehydrated or homemade. Thaw in the refrigerator overnight.
- Eggs: For this Mexican egg dish, you will need 12 large eggs or you alternatively use 1 1/4 cups of eggs whites.
- Onion: A white or yellow onion will do for this recipe.
- Green Chiles: You will need one can of green chiles.
- Bell Pepper: For this recipe, it lists a red bell pepper but you can use whatever color pepper you have or prefer.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions for this Make-Ahead Breakfast Egg Casserole
You can make this overnight breakfast casserole with the ingredients that your family enjoys.
- Egg: For the egg mixture you can use egg whites or eggbeaters.
- Veggies: Roast peppers, onions, mushrooms, spinach, or chopped tomatoes add color, flavor, and nutrients.
- Salsa: Your favorite tomatillo salsa or chopped tomatoes add a layer of zesty flavor.
- Cheese Layer: Shredded cheese such as: Cheddar, Monterey Jack, or a Mexican cheese blend like queso fresco melt beautifully and add richness. Place inside and more cheese on top.
- Egg Mixture: Eggs whisked with milk or half and half create a custard-like base that binds everything together. Season it with chili powder, cumin, and salt for a Mexican kick to this easy recipe.
Pro Tip
Use sweet potato hashbrowns or cauliflower hashbrowns in place of the white potato.
How to Make Mexican Egg Casserole
These are the basic steps for making this Mexican breakfast. Refer to the full, printable recipe card below for detailed instructions.
1. Prep
First, preheat oven to 350 and prepare a 9 x 13 baking dish with cooking spray.
2. Layer
Next, add hash browns to bottom of dish and sprinkle with all purpose seasoning blend. Sprinkle the onion and red pepper over the potatoes. Add half the green chiles and about half of the cheese to the top.
3. Whisk the Eggs
Then in a bowl, mix the eggs, milk, chili powder, cumin and remaining green chiles. Pour over the potato and vegetable mixture, then top with the rest of the cheese.
4. Bake until Golden Brown
Finally, bake at 350 degrees for 45-55 minutes. Check for doneness by inserting a knife in the center and it comes out clean. Top with diced green onions and other delicious toppings.
Hashbrown Breakfast Casserole Recipe FAQs
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the microwave for a quick and delicious breakfast.
Uncooked Breakfast Casserole: You can safely assemble your casserole and store it in the refrigerator for up to 24 hours before you pop it in the oven. This allows the flavors to meld and the bread (if used) to absorb some of the egg mixture.
Cooked Breakfast Casserole: A fully baked casserole can be stored in the refrigerator for 3-4 days. Reheat it gently in the microwave or oven until warmed through in the toaster oven on medium-high heat.
Make this easy breakfast casserole with chicken or ground turkey sausage mixture, black beans or even a vegan sausage. Mexican chorizo ground sausage also adds a nice kick. Sweet Italian Sausage is great in this casserole dish too. Cook the breakfast sausage in a large skillet before adding to the casserole. You can make it ahead of time and then add the cooked sausage when ready.
Expert Tips for Making This Vegetarian Mexican Breakfast Casserole Recipe
- Tater Tots: You could swap the hash browns for tater tots or even home fries in this Mexican breakfast casserole. This Mexican version is so flavorful.
- Vegetables: I have made this for breakfast by adding mushrooms or shred some broccoli or cauliflower to this easy breakfast casserole recipe.
- Make Breakfast Burritos: You could make this casserole into breakfast burritos by wrapping them in a flour tortilla and topping them with fresh salsa and guacamole. This would also be a great way to use up any leftovers.
- Favorite Taco Toppings: Top with sour cream, salsa, avocado or your favorite chili sauce. Sprinkle on fresh parsley or cilantro or use some corn tortilla chips on this Mexican egg bake.
- Taco Seasoning: This breakfast casserole is the best but try mixing in your favorite taco seasoning for extra flavor.
What to Serve with the Mexican Casserole
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Mexican Breakfast Casserole
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Ingredients
- 20 ounce Hash browns, frozen, thawed
- 1 Onion, small, diced
- 1 Red pepper, diced
- 12 Eggs
- ½ cup Milk
- 4 ounces Diced green chilies
- 2 cups Cheddar cheese, shredded
- ½ teaspoon Chili powder
- ½ teaspoon Cumin
- ¼ teaspoon All Purpose Seasoning Blend
Instructions
- Preheat oven to 350 and prepare a 9 x 13 baking dish with cooking spray.
- Add hash browns to bottom of dish and sprinkle with house season blend.
- Sprinkle the onion and red pepper over the potatoes. Add half the green chiles and about half of the cheese to the top.
- In a bowl, mix the eggs, milk, chili powder, cumin and remaining green chiles.
- Pour over the potato and vegetable mixture, then top with the rest of the cheese.
- Bake at 350 degrees for 45-55 minutes. Check for doneness by inserting a knife in the center.
Christina’s Notes
- Tater Tots: You could swap the hash browns for tater tots or even home fries!
- Add a Protein: This recipe is originally vegetarian, but you could also add a meat of your choice such as chorizo.
- Make Breakfast Burritos: You could make this casserole into breakfast burritos by wrapping into a flour tortilla and topping with fresh salsa and guacamole. This would also be a great way to use up any leftovers.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Nutrition
The nutritional information provided are estimates. It is recommended that you verify this information with your own trusted resource.
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This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe. I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.
Great recipe for weekend breakfast for my family. Easy to make and very tasty, thanks!
This tasted so amazing! Thanks a lot for sharing this super easy to make mexican breakfast casserole recipe! Fam really loves it! Will surely have this again! Highly recommended!