Mexican Breakfast Casserole

I'm a sucker for egg casseroles, largely because I hate to start my day cleaning the kitchen. You prepare the casseroles the night before and start your day with a great meal and a clean kitchen!

I made this Mexican Breakfast Casserole on Easter Sunday, and it was a hit.

Mexican Breakfast Casserole Ingredients

• Eggs, 12

• Mexican Chorizo Sausage (from the butcher), 1 pound

• Mexican cheese blend, 1 pound

• Cotija cheese, 1/2 pound

• White onion, 1

• Bread, 3-5 slices crumbled up

• Milk, 1/4 cup

• Pickled jalapeño peppers from a jar, 1/3 of the jar

• Mexican seasoning, 2-3 tablespoons

• Salsa

• Sour Cream

Mexican Breakfast Casserole Instructions

• Preheat the oven to 400 degrees.

• Dice the pickled jalapeño peppers.

• Dice the onions.

• Crumble the bread.

• Sauté the sausage and onions.

• Whisk together the eggs, Mexican seasoning, and milk in a separate bowl until combined.

• When the sausage and onions are finished, combine them with everything in the egg bowl (minus the sour cream and salsa)

• Grease the baking dish.

Note: I stop here and chill it in the fridge overnight. The next morning, I let the glass dish sit outside the fridge for a bit before putting it into the oven.

Cover with foil and bake for 45-50 minutes until the center of the casserole is cooked through and no longer jiggly. Transfer to a wire baking rack and let cool for 10 minutes.

Garnish with sour cream and salsa.

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