Mexican Breakfast Casserole
- Brian Page
- 5 days ago
- 2 min read
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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