Start your day with this flavorful Mexican Breakfast Casserole! Packed with eggs, sausage, cheese, and classic Mexican spices, it’s a simple, hearty meal the whole family will love. Perfect for brunch, holiday mornings, or meal prep!

Mexican Breakfast Casserole on a serving spoon coming out of a baking dish.

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Mexican Breakfast Casserole Recipe

Taco Tuesday is always the highlight of my dinner meals during the week. I love the Mexican flavors so much that I thought it would be a great idea to transform them into a breakfast dish, which is where this Mexican Breakfast Casserole comes into play. I love the bold flavors mixed into the casserole dish, and I love even more how easy this recipe is to put together.

Like most breakfast casserole dishes, everything mixes together in a baking dish to make layers of flavor. Crispy hashbrowns combine with taco seasoning and then get topped with a mixture of chorizo, black beans, corn, eggs, salsa, and shredded cheese. When it’s fresh out of the oven, add on your favorite Mexican condiments, and you are ready to go!

Mexican Breakfast Casserole on a plate with more in the background in a baking dish.

Why You’ll Love This Recipe

Ease: The oven does all of the work of bringing the flavors together. After one bite, you’ll be adding this casserole to your breakfast rotation.
Great for a crowd: Bookmark this recipe for your next brunch celebration. This breakfast casserole is easy to prep for many people and is always a favorite.
Filling: The Mexican breakfast casserole is loaded with protein to make a super-filling breakfast that will keep your stomach full all morning long.

Recipe Ingredients

See recipe card below this post for ingredient quantities and full instructions:

Hashbrown potatoes – I like to use frozen hashbrowns and let them thaw out. Letting them thaw takes away excess moisture from the dish.
Taco seasoning – Any brand will work or you can make your own with chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, and pepper.
Olive oil
Chorizo – If you don’t like chorizo, you can use your favorite breakfast sausage.
Black beans
Corn kernels
Eggs
Whole milk – Feel free to swap in your favorite non-dairy milk.
Salt
Mexican cheese mix – You can buy a pre-shredded blend or make your own.
Ground black pepper
Salsa

Directions For How To Make Mexican Breakfast Casserole

Step 1. Gather all of your ingredients and prepare a baking dish with cooking spray.

Ingredients for Mexican Breakfast Casserole.

Step 2. Make the crust by preparing the thawed hashbrowns with the taco seasoning. Press the potatoes into the baking dish to form the crust of the casserole.

Potatoes pressed down in a casserole baking dish.

Step 3. Cook the chorizo in a large skillet over medium-high heat until browned. Break the chorizo into small pieces.

Step 4. Mix in the black beans and corn. Spread the mixture on top of the potatoes.

Chorizo with black beans and corn cooking in a skillet.

Step 5. Mix together the eggs, milk, salt, and pepper with one cup of shredded cheese and salsa.

Eggs, milk, cheese, salt, and pepper in a mixing bowl.

Step 6. Pour the egg mixture on top of the casserole.

Mexican Breakfast Casserole ready to go in the oven.

Step 7. Bake the casserole in the oven for 30 minutes. Then, remove the casserole dish top with the remaining shredded cheese and bake for about 10 minutes.

Step 8. Let the casserole cool for about 10 minutes, and then enjoy while warm. Top with your favorite condiment.

Variations

Add spice to the casserole. Chop up a jalapeño into small pieces and add it to the egg mixture to bring more spice to the breakfast casserole dish.
Add your favorite condiment. Top the casserole with salsa, green chiles, hot sauce, guacamole, avocado, cilantro, green onions, or sour cream.
Swap out the chorizo. Use ground pork or your favorite breakfast sausage instead.
Add a crunch. Crush up tortilla chips and sprinkle them on top for added texture.
Add in more vegetables. Chop up bell peppers or onions to add more veggies to the recipe.

Tips for Success

If you find the top of the casserole starts to brown before the eggs are set, cover the baking dish with aluminum foil in the oven. This will allow the baking to continue without burning the top.
If you are short on time or looking to make this casserole ahead of time, prep the dish the night before and let it sit in the fridge until ready to bake.
Give the baking dish a generous coating of cooking spray. This will ensure the casserole comes right off the dish and doesn’t stick and create a mess.

Mexican Breakfast Casserole in a baking dish with a serving taken out.

Serving Suggestions

This Mexican breakfast casserole is great served alongside a breakfast spread. Here are some ideas for what to serve with it.

Storage + Reheating

To Store: Store any leftover Mexican breakfast casserole in an airtight container or wrapped in the baking dish for 2-3 days.
To Freeze: The casserole can be baked, cooled, and frozen. Place in the freezer for up to 2 months.
To Reheat: Thaw the casserole overnight. Reheat any leftover casserole in the oven at 350 in the microwave at 30-second increments.

Mexican Breakfast Casserole on a plate with a some casserole on a fork.

I hope you enjoy this delicious Mexican Breakfast Casserole! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.