Mexican Breakfast Casserole Recipe
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!
Servings: 12
Ingredients
- 20 ounces frozen shredded hash brown potatoes, thawed
- 1 ounce taco seasoning
- 1 teaspoon olive oil
- 1 pound ground breakfast sausage or chorizo
- 15 ounces black beans, drained
- 15 ounces corn kernels
- 12 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- 2 cups shredded Mexican cheese mix
- ¼ teaspoon ground black pepper
- 1 cup salsa
Instructions
- Preheat your oven to 350 degrees F. Grease a 9x 13 baking dish with cooking spray.
- In a large bowl, combine the thawed hash brown potatoes and the taco seasoning. Stir well, then pour the mixture into the prepared baking dish. Press the potatoes into the bottom of the pan to make a crust.
- Add the olive oil to a large skillet and heat over medium high heat. Add the chorizo to the pan and cook until browned, about 8 minutes. Chop the chorizo with a spatula as it cooks to break it up into small crumbles. Stir the drained black beans and corn into the skillet with the chorizo and cook for one minute. Spread the cooked chorizo mix in the casserole dish on top of the seasoned potato crust.
- In a large mixing bowl, whisk the eggs, milk, salt and pepper together. Stir in 1 cup of the shredded cheese and salsa. Pour the egg mix into the casserole dish on top of the chorizo.
- Bake the casserole, uncovered, for 30 minutes. Remove the casserole from the oven and sprinkle the remaining shredded cheese over the top. Return the casserole to the oven and bake for another 10 minutes. The center of the casserole will be completely set and no longer liquid.
- Cool: Let the casserole cool for 10 minutes, then slice and serve.