Tex Mex Breakfast Casserole

If you’re ever in need of a breakfast that packs a punch and pleases a crowd, look no further than this Tex Mex Breakfast Casserole. It’s hearty, flavorful, and comes together in one dish, making it perfect for brunch gatherings or even a cozy family breakfast. With layers of diced potatoes, savory chorizo, and a melty cheese topping, this casserole is sure to become a staple in your kitchen.

Why It’s My Go-To

I love this Tex Mex Breakfast Casserole because it combines all the best flavors of Tex-Mex cuisine in a simple, satisfying dish. It’s versatile, allowing for easy substitutions based on what you have at hand. Plus, it’s always a hit with both family and friends, making it my go-to for any morning occasion. Whether you’re hosting a weekend brunch or just want a delicious start to your day, this casserole will deliver.

Shopping List

1 (14.5-ounce) can diced potatoes or 1¾ cups diced cooked potatoes
2 links cooked chorizo sausage, diced (3½ ounces) – I used Goya
2 (4.5-ounce) cans chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese
12 large eggs
½ cup chopped scallions
½ teaspoon seasoned salt such as Adobo
1 jalapeño, sliced thin
4 ounces (1 small) Haas avocado, sliced
1 cup chunky mild salsa

Kitchen Gear Checklist

9×13-inch baking dish – This is where all the magic happens.
Mixing bowls – For combining all your ingredients.
Whisk – Perfect for beating the eggs.
Knife – For slicing the jalapeño and avocado.
Spatula – To help mix everything together.

Make Tex Mex Breakfast Casserole: A Simple Method

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). This will ensure your casserole bakes evenly and comes out perfectly golden.

Step 2: Prepare the Dish

Grease your 9×13-inch baking dish with a little cooking spray or olive oil to prevent sticking.

Step 3: Mix the Ingredients

In a large mixing bowl, combine the diced potatoes, cooked chorizo, drained green chiles, half of the shredded cheese (1 cup), chopped scallions, and seasoned salt. Stir until everything is well combined.

Step 4: Whisk the Eggs

In another bowl, crack the 12 large eggs and whisk them until they are fully beaten. This will make them fluffy when they cook.

Step 5: Combine Everything

Pour the beaten eggs into the potato mixture and stir gently until everything is evenly coated.

Step 6: Transfer to Baking Dish

Pour the mixture into the prepared baking dish, spreading it out evenly.

Step 7: Add Toppings

Sprinkle the remaining 1 cup of shredded cheese on top of the casserole. Then, arrange the slices of jalapeño over the cheese for an extra kick.

Step 8: Bake

Place the baking dish in the preheated oven and bake for about 35-40 minutes, or until the eggs are set and the top is golden brown.

Step 9: Serve with Style

Once baked, remove the casserole from the oven and let it cool for a few minutes. Top with sliced avocado and drizzle with chunky mild salsa before cutting into squares to serve.

No-Store Runs Needed

Substitute diced cooked potatoes with frozen hash browns for a quick fix.
If you don’t have chorizo, try using diced ham or turkey sausage.
Feel free to swap out the cheese for whatever you have on hand such as cheddar or pepper jack.
Omit jalapeños or use pickled jalapeños for a milder flavor.

Insider Tips

For a creamier texture, add a splash of milk or cream to the eggs before whisking.
Let the casserole sit for a few minutes after baking; it will slice more easily.
Try adding black beans or corn for additional texture and flavor.
Garnish with fresh cilantro or lime wedges for a bright finish.

Best Ways to Store

Store any leftover Tex Mex Breakfast Casserole in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop it in the microwave or warm it in the oven at 350°F (175°C) until heated through.

For longer storage, you can freeze the casserole. Cut it into individual portions, wrap them tightly in plastic wrap, and place them in a freezer-safe bag.
To thaw, simply place in the refrigerator overnight before reheating.

Reader Q&A

Can I make this casserole ahead of time?

Absolutely! You can prepare the casserole the night before and refrigerate it before baking. Just add an extra 10-15 minutes to the baking time if baking straight from the fridge.

What can I use instead of chorizo?

If you don’t have chorizo, you can use any cooked sausage you prefer, or even crumbled bacon or turkey sausage for a lighter option.

Can I add vegetables to this casserole?

Yes! Feel free to add diced bell peppers, zucchini, or spinach for added nutrition and flavor.

What is the best way to serve this casserole?

This Tex Mex Breakfast Casserole is best served warm, topped with avocado and salsa. You can also serve it with a side of fresh fruit for a balanced breakfast.

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Bring It to the Table

This Tex Mex Breakfast Casserole is not just a meal; it’s an experience. It’s a dish that invites conversation, laughter, and the joy of sharing good food with loved ones. Whether you’re celebrating a special occasion or simply enjoying a Sunday brunch at home, this casserole will certainly steal the show.

Just picture your loved ones gathering around the table, plates piled high with this delicious dish, and smiles all around. It’s moments like these that make life truly delicious.

So the next time you’re wondering what to whip up for breakfast, remember this Tex Mex Breakfast Casserole. It’s easy, it’s versatile, and most importantly, it’s delicious! Enjoy!