This Mexican Breakfast Casserole is a brunch favorite you can make ahead! Layers of eggs, chorizo, black beans, cheese, and salsa stack over corn tortillas for deliciously bold flavors. Mexican breakfast casserole is an amazing way to enjoy a hot breakfast or brunch. In This Article Video: Watch Us Make This RecipeWhy This Recipe Stands OutKey Recipe IngredientsSubstitutions And VariationsStep-By-Step Recipe InstructionsHow To Prep AheadWhat To Serve With Mexican Breakfast CasseroleCommonly Asked QuestionsMexican Breakfast Casserole RecipeMore to BAKe And Eat View more This post may contain affiliate links, at no additional cost to you. Video: Watch Us Make This Recipe Why This Recipe Stands Out This Mexican Breakfast Casserole is the ultimate crowd-pleasing breakfast dish! Here’s why you’ll love it: Packed with Flavor: Layers of fluffy eggs, spicy chorizo, melty cheese, black beans, and salsa come together in every bite. Perfect for Feeding a Crowd: Hearty, satisfying, this is ideal for brunches, holidays, or meal prep. Melty, Cheesy Goodness: Bubbly, gooey cheese brings it all together in the best way possible, just like it does in our Cheesy Potato Breakfast Casserole. No-Fuss, All Reward: Easy to layer, bake, and serve – no rolling or stovetop flipping required! Key Recipe Ingredients Chorizo Sausage – We use it in our casserole for a savory, slightly spicy flavor that sets it apart from the usual breakfast casserole. Eggs – They add a fluffy, protein-packed element that’s essential in any breakfast dish. Corn Tortillas – We use corn tortillas to give this casserole its characteristic texture and to help absorb all the delicious flavors. Mexican Blend Shredded Cheese – This cheese blend gives our casserole a gooey, cheesy topping that’s hard to resist. Fire Roasted Tomatoes – Lends a deep, rich, robust flavor to the dish. Substitutions And Variations Here are some of our favorite variations and substitutions: Different Meat: Chorizo sausage adds a ton of flavor to this dish, but feel free to swap it out for bacon, sausage, or even a meat substitute to make this casserole vegetarian. Homemade Enchilada Sauce: Green enchilada sauce or a homemade version works great if you prefer a milder or tangier taste. More Veggies: You can also add more veggies to this breakfast casserole, such as sautéed bell peppers, onions, and spinach. Chunky Salsa: You can use your favorite brand of chunky salsa in place of the fire roasted tomatoes. Step-By-Step Recipe Instructions Preheat oven to 350°F and grease a 13×9 baking dish. Cook chorizo in a skillet until browned, then set aside. Whisk eggs with milk and garlic powder. In the same skillet, heat oil and scramble the eggs. Mix enchilada sauce with fire-roasted tomatoes. Spread a third of the sauce in the baking dish. Layer 6 tortillas, half of the eggs, chorizo, beans, hominy (pictured here) or corn. Repeat layers, then top with remaining sauce, cheese, and olives. Cover with foil and bake for 20 minutes. Uncover and bake another 20 minutes until bubbly. Garnish with cilantro and serve warm. For full list of ingredients and instructions, see recipe card below. How To Prep Ahead Take a look at our best prep-ahead tips for this recipe: Prep the Night Before: Assemble the casserole up to a day in advance, cover tightly, and refrigerate it overnight. When ready to bake, let it sit at room temperature for 20 minutes before placing it in the oven. Freeze for Later: You can also fully assemble the casserole, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking. What To Serve With Mexican Breakfast Casserole Potatoes Potatoes are a classic breakfast side, and they go great with this casserole. Try our Instant Pot Baby Potatoes or Parmesan Roasted Potatoes. Mexican Sides You can’t go wrong with some Homemade Guacamole on the side of this delicious Tex-Mex style breakfast casserole. Pico de Gallo would also add extra flavor to this tasty breakfast. We also love it with this Black Bean Corn Salsa. Bread or Rice A side of rice can help make the dish go further and can be a great way to soak up the flavorful sauce from the casserole. We love it with this Cilantro Lime Rice. We also love serving it with this restaurant-style Easy Mexican Rice. Commonly Asked Questions Can I use flour tortillas instead of corn? Yes you can, but flour tortillas will have a softer texture, while corn tortillas hold up better to the sauce and baking process. What type of chorizo should I use? You can use any type of chorizo or spicy ground sausage for this recipe, but for a more traditional Mexican flavor, we recommend using Mexican chorizo. How long does Mexican Breakfast Casserole keep? This casserole can be kept in the refrigerator for up to 3 days. Be sure to cover it with foil or transfer it to an airtight container to keep it fresh. Print Mexican Breakfast Casserole This Mexican Breakfast Casserole is an easy overnight recipe that can be fully prepared the night before. Simply pop it in the oven the next morning for a deliciously hot breakfast with the family. Great for brunch potlucks, too.  Course BreakfastCuisine Mexican AmericanDiet Gluten FreeMethod Bake Prep Time 25 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour 5 minutes minutes Servings 16 Calories 358kcal Author Amy Dong Ingredients12 oz ground chorizo sausage no casings10 large eggs¼ cup milk¼ tsp table salt½ tsp garlic powder3 TB olive oil1 cup black beans rinsed and drained1 cup sweet corn kernels drained ½ tsp table salt12 corn tortillas15 oz Mexican blend shredded cheese2 cans enchilada sauce 10 oz can each1 can fire roasted tomatoes 14.5 oz can, drained1 sliced olives 2.25 oz can, drained3 TB fresh cilantro chopped for garnish InstructionsGrease a 13×9 glass baking dish; set aside. Preheat oven to 350F.In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.In same skillet, heat olive oil over medium heat for about 1 min. Add beaten eggs and cook, gently stirring until eggs are scrambled and set. Transfer to a bowl and set aside.In a bowl, combine enchilada sauce, fire roasted tomatoes, and 1/2 tsp salt.Spread a third of the enchilada sauce mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, half of the beans, and half of the corn. Sprinkle with half of the cheese. Spread a third of the enchilada sauce mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, beans, and corn. Spread the remaining third of enchilada sauce mixture. Sprinkle with the rest of the cheese. Top with sliced olives.Cover with lightly greased foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly. Garnish with chopped cilantro and serve warm. Notes Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required. Casserole may be prepped ahead, covered airtight, and frozen until ready to bake. If baking from frozen: bake 30 minutes covered with foil, followed by 30 minutes uncovered (or until top is bubbly) Mild ground sausage may be used if you don’t want any heat, but Mexican chorizo is highly recommended for a flavorful kick. If you can’t find chorizo, use any spicy ground sausage.  If desired, you can add 1 cup of canned/drained hominy in place of the corn kernels.  You can use your favorite chunky salsa in place of fire roasted tomatoes, if you like more of a spicy kick.  This recipe is part of our Savory Breakfast Recipes Collection. Potatoes work great with this delicious breakfast casserole. Try our Instant Pot Baby Potatoes or Parmesan Roasted Potatoes.   If you enjoyed this recipe, please come back and give it a rating. We hearing from you!  Join our Free Recipe Club and get our newest, best recipes each week! NutritionCalories: 358kcal | Carbohydrates: 18.2g | Protein: 22.2g | Fat: 21.8g | Saturated Fat: 9.2g | Cholesterol: 154.2mg | Sodium: 1236.2mg | Fiber: 3.4g | Sugar: 3.2g More to BAKe And Eat Cheesy Potato Breakfast Casserole – This Cheesy Potato Breakfast Casserole is bubbly and crisp on the edges and soft on the inside. It’s a great make-ahead breakfast or brunch that the whole family loves! Make-Ahead French Toast Casserole – A fail-proof recipe, this make-ahead french toast casserole is fluffy, sweet, and topped with a scrumptious cinnamon streusel topping. Overnight Breakfast Casserole – This may be the easiest Overnight Breakfast Casserole recipe you’ll ever enjoy. All you need is 15 minutes of prep and a handful of simple ingredients. Easy Breakfast Quiche – Whether it’s cheese, spinach, bacon, or other delicious fillings, this easy breakfast quiche is highly customizable with the best flaky crust. The post Mexican Breakfast Casserole appeared first on Chew Out Loud.