Mexican Breakfast Casserole
This Mexican Breakfast Casserole is a bold, hearty bake loaded with layers of corn tortilla strips, crumbled chorizo, black beans, cumin-seasoned egg custard, and melted Mexican blend cheese. It comes together in one baking dish, feeds a crowd of six, and can be fully assembled the night before so all you have to do in the morning is pop it in the oven. Every bite delivers warm Tex-Mex flavor with a golden, bubbly cheese topping that makes it impossible to resist.
Equipment
- 9x13-inch baking dish 3-quart capacity
- Large skillet For cooking chorizo and onion
- Large mixing bowl For whisking the egg mixture
- Whisk
- Cutting board and knife For cutting tortilla strips and dicing onion
- Wooden spoon or spatula For breaking up and stirring chorizo
- Measuring cups and spoons
- Aluminum foil (optional) For covering during reheating
Ingredients
For the Casserole
- 6 corn tortillas cut into 1-inch strips
- 0.5 lb Mexican chorizo 225g, casing removed, fresh uncooked variety
- 0.5 white onion diced, about ¾ cup
- 15 oz black beans 425g, 1 can, drained and rinsed
- 1 cup salsa 240ml, red or green, store-bought or homemade
- 1.5 cups shredded Mexican blend cheese 170g, divided
For the Egg Mixture
- 8 large eggs
- 0.5 cup milk 120ml, whole or 2%
- 1 tsp cumin ground
- salt to taste
- black pepper to taste
For Preparation
- cooking spray for greasing the baking dish
Optional Toppings for Serving
- sour cream optional, for serving
- avocado optional, sliced or mashed, for serving
- fresh cilantro optional, chopped, for serving
- green onions optional, sliced, for serving
- pickled jalapeños optional, for serving
- hot sauce optional, for serving
Instructions
- Preheat your oven to 375°F (190°C). Generously coat the inside of a 9x13-inch baking dish with cooking spray, covering the bottom and sides completely.
- Stack all 6 corn tortillas on a cutting board, cut the stack in half, then cut into roughly 1-inch wide strips. Set aside in a bowl.
- Heat a large skillet over medium-high heat, then crumble in the chorizo and add the diced onion. Cook for 7 to 8 minutes, breaking up the meat, until fully cooked and onion is soft. Remove from heat.
- In a large bowl, whisk together the eggs, milk, cumin, salt, and pepper for about 60 seconds until fully combined and slightly frothy. Set aside.
- Spread half the tortilla strips across the bottom of the prepared baking dish, then top evenly with all of the black beans, half the chorizo mixture, ½ cup salsa, and ½ cup shredded cheese.
- Spread the remaining tortilla strips over the first layer, then top with the remaining chorizo mixture and the remaining ½ cup of salsa.
- Pour the egg mixture evenly over the casserole in a zigzag motion, then press the layers down gently with a spoon to help the egg soak through. Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake uncovered on the center rack at 375°F for 35 to 40 minutes, until the egg is fully set in the center and the cheese is golden and bubbly. A knife inserted in the center should come out clean.
- Let the casserole rest for 5 to 10 minutes before cutting into squares. Serve with your choice of toppings like sour cream, sliced avocado, cilantro, and hot sauce.
Notes
- Make-ahead: Fully assemble the casserole the night before, cover tightly with plastic wrap, and refrigerate. Bake the next morning, adding 5 to 10 extra minutes to account for the cold start.
- Use fresh Mexican chorizo: This recipe requires raw, uncooked Mexican-style chorizo (the kind in a tube or casing), not cured Spanish chorizo. They behave completely differently in the pan.
- Press the layers before baking: After pouring the egg mixture, gently press the layers down with the back of a spoon so the egg soaks into the tortillas and there are no dry pockets.
- Resting is important: Let the casserole rest at least 5 minutes after baking so the egg custard finishes setting and the slices hold their shape when served.
- Vegetarian option: Skip the chorizo and double the black beans, or add a second can of beans plus 1 cup of corn. Add an extra ½ tsp each of cumin and chili powder for flavor.
- Spicier version: Stir diced jalapeños into the chorizo layer and use a spicy chipotle salsa in the egg mixture.
- Cheese swaps: Pepper jack adds heat and melts beautifully. Crumbled cotija sprinkled on top just before serving gives a saltier, more authentic finish.
- Refrigerator storage: Cool completely, cover tightly, and refrigerate for up to 4 days. Reheat individual portions in the microwave or rewarm the whole dish covered with foil in a 350°F oven for 15 to 20 minutes.
- Freezer storage: Cut into individual portions, wrap tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven.
- Broiler tip: For extra golden, crispy cheese on top, switch the oven to broil for the final 2 to 3 minutes of baking. Watch it closely to prevent burning.
Nutrition
Serving: 1ServingCalories: 420kcalCarbohydrates: 24gProtein: 26gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 285mgSodium: 780mgPotassium: 420mgFiber: 5gSugar: 3gVitamin A: 18IUVitamin C: 8mgCalcium: 25mgIron: 20mg
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