Mexican Breakfast Casserole Recipe with Chorizo & Cheese

Spicy chorizo, light fluffy eggs, and a soft tortilla crust combine to make a crowd-pleasing Mexican breakfast casserole. This easy, make-ahead dish is perfect for a weekend family breakfast or a holiday brunch. Serve it with coffee cake or pancakes for a complete spread.

If you enjoy Mexican-style casseroles for dinner, this breakfast version brings those bold flavors to the morning table. The eggs are light and airy, while chorizo, salsa verde and jalapeño give the casserole its signature kick. It’s hearty enough to satisfy big appetites yet simple to prepare — and you can assemble it the night before so you don’t have to get up early.

Why this recipe rocks

1. Fluffy eggs: A splash of heavy cream makes the scrambled eggs tender and creamy.
2. Make-ahead friendly: Assemble ahead and refrigerate so you can sleep in and bake in the morning.
3. Bold Mexican flavors: Chorizo, salsa verde, jalapeño, and green chiles give the casserole a vibrant, savory profile.

Ingredient notes and shopping tips

1. Chorizo: A seasoned pork sausage found in the refrigerated meat section. Regular breakfast sausage or bacon can be substituted if preferred.
2. Heavy cream: Adds richness and creaminess to the eggs. If desired, use whole milk or half-and-half as a substitute.
3. Salsa verde: Tomatillo-based salsa that adds tang and color. Use your favorite jarred salsa or regular red salsa if you prefer.
4. Tortillas: Flour tortillas are used in this version; swap in corn tortillas to make the dish gluten-free.

How to make a Mexican breakfast casserole

1. Prep: Preheat the oven to 350°F and grease a 9×13-inch baking pan. Line with foil if desired for easier cleanup.
2. Cook chorizo: Brown 1 pound chorizo in a skillet and set aside to drain excess fat.
3. Scramble part of the eggs: Whisk 6 eggs with 1/4 cup heavy cream, salt, pepper, and 1 cup of shredded Mexican cheese. Cook gently into soft scrambled eggs.
4. Mix filling: In a large bowl combine the cooked chorizo, scrambled eggs, 1 finely diced jalapeño, and a drained 4-ounce can of diced green chiles.
5. Assemble: Divide the filling among eight (8-inch) flour tortillas, roll them up, and place seam-side down in the prepared pan.
6. Make the custard: Whisk the remaining 6 eggs with the remaining 1/2 cup heavy cream (total 3/4 cup used overall) and pour evenly over the filled tortillas. Sprinkle the top with the remaining shredded cheese.
7. Bake: Cover with foil and bake 25–30 minutes. Remove the foil and bake another 10–15 minutes, until the center is set and the top is lightly browned.
8. Finish: Spoon salsa verde over the casserole and garnish with diced tomatoes, extra jalapeño slices, sour cream, and cilantro if desired.

Tips and tricks

1. Cook scrambled eggs over medium heat and remove them while still tender to avoid rubbery texture once baked.
2. The casserole is done when the center is no longer jiggly. For accuracy, egg dishes are fully cooked at 160°F.
3. Make-ahead: Assemble through the custard step, cover and refrigerate overnight. Remove from the fridge 30 minutes before baking, then bake as directed.

Want more breakfast ideas? Try hashbrown casserole with ham, cinnamon pancakes, breakfast quesadillas, breakfast burgers, or funfetti cake batter pancakes for other crowd-pleasing options.

Recipe