Mexican breakfast casserole combines an egg casserole with Mexican spices, cheese, peppers and finished off with a delicious salsa.
Energize your mornings with a burst of flavor straight from Mexico with this easy Mexican breakfast casserole recipe. Packed with simple ingredients and easy-to-follow steps, this savory dish will transport your taste buds south of the border. Imagine waking up to the aroma of sizzling chorizo, vibrant bell peppers, and gooey melted cheese, all baked to perfection in one hearty casserole dish.
This breakfast casserole embodies the essence of Mexican cuisine – bold, colorful, and irresistibly delicious. Whether you’re hosting a brunch or simply looking to spice up your morning routine, this dish is sure to impress.
From the first flavorful bite to the last cheesy finish, this Mexican breakfast casserole promises a fiesta of flavors that will leave you craving more.
How To Make A Mexican Breakfast Casserole
Ingredients needed
- Egg
- Chorizo
- Shredded hash brown
- Bell peppers
- Mexican shredded cheese
- Sour cream
Quick tips and variations for the recipe
- You can sub the sour cream for milk 1:1. From all casseroles I have made I find that sour cream or cottage cheese gives a wonderful texture to the eggs in the casserole.
- The salsa topping is optional but adds a wonderful flavor. If you find yourself making this during the summer months my peach salsa is an awesome alternative.
Making the Mexican breakfast casserole recipe
- Preheat the oven to 400F.
- In a skillet, cook the chorizo. Then, with some of the leftover fat sauté the bell peppers.
- Add the shredded hash browns to the baking pan. Toss the hash browns in the taco seasoning. In a bowl, whisk the egg and the sour cream together. Season with salt and pepper if you’d like. The taco seasoning isn’t enough depending on personal taste.
- Add the chorizo and the bell pepper on top of the shredded hash brown. Pour the eggs over everything. Sprinkle the shredded cheese across the top. Place in the oven and cook for 30-40 minutes.
- When the eggs have cooked and the cheese is melted the casserole is finished. Allow to cool a bit before serving then top with salsa and enjoy.
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Mexican Breakfast Casserole
Ingredients
- 20 ounce bag of frozen shredded hash browns, thawed
- 1 pack taco seasoning
- 16 ounce chorizo
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 yellow onion, diced
- 6 large eggs
- 1/2 cup sour cream
- salt & pepper to taste
- 1-1.5 cup shredded Mexican cheese
- 1 cup salsa
Instructions
- Preheat the oven to 400℉.
- In a skillet, cook the chorizo. Then, with some of the leftover fat sauté the bell peppers.
- Add the shredded hash browns to the baking pan. Toss the hash browns in the taco seasoning. In a bowl, whisk the egg and the sour cream together. Season with salt and pepper if you'd like. The taco seasoning isn't enough depending on personal taste.
- Add the chorizo and the bell pepper on top of the shredded hash brown. Pour the eggs over everything. Sprinkle the shredded cheese across the top. Place in the oven and cook for 30-40 minutes.
- When the eggs have cooked and the cheese is melted the casserole is finished. Allow to cool a bit before serving then top with salsa and enjoy.