This is a light and fluffy Mexican Breakfast Casserole layered with tortillas, chorizo, eggs, queso, pico de gallo, salsa verde and so much flavor! It’s a breakfast burrito casserole that your family will clamor over.
You can make this breakfast casserole the night before, or whip it together to serve guests for brunch. Whenever you make it, your crew is sure to enjoy!
I have never been into breakfast casseroles – until now! I took a bite of a chorizo burrito recently, and suddenly I realized how amazing chorizo and eggs are when paired together.
The burrito was filled with chorizo and eggs, topped with white queso, pico de gallo and salsa verde. It was a flavor explosion and one of those meals that I will think about for a long time to come.
I love Mexican food in all formats, but it’s so much fun to serve it for breakfast too! Much like these amazing Breakfast Tacos, you can enjoy those favorite flavors with your morning eggs for a flavor explosion.
That’s where the idea for this burrito breakfast casserole came from. It’s basically a burrito in casserole format, so the whole family can enjoy it without the extra work of rolling burritos all morning.
This chorizo burrito Tex-Mex inspired recipe with not only wake you up, but wake up your taste buds! I’m getting hungry again just thinking about it.
Mexican Breakfast Casserole
Chorizo and eggs go together like peanut butter and jelly. It’s an unexpected combination that is so amazing!
Blending the two together in a casserole is quick and easy. No need to make scrambled eggs, you can just blend them with cream for an irresistible light and fluffy texture.
Why You’ll Love This Recipe
Ingredients and Substitutions
- Chorizo – Cooked and crumbled. Choose your favorite variety and flavor intensity. Check out my incredible chorizo tacos for more information about chorizo!
- Eggs – Whole, size large.
- Heavy Cream – Heavy cream gives it rich flavor, but you can substitute whole milk or whatever you have on hand.
- Flour Tortillas – You can substitute with corn tortillas or any of your favorite tortilla flavors.
- White Queso – For spreading across the top of this casserole. Trust me on this one!
- Pico de Gallo – To garnish.
- Salsa Verde – To garnish.
Variations
- Mexican chorizo is simply a seasoned pork sausage. If you don’t want to use chorizo, use any crumbled sausage.
- For a very rich, fluffy casserole, use heavy whipping cream, or a combination of cream and milk.
- If you want to add a kick, top it with my Jalapeño Dip!
- Flour tortillas area a favorite for this casserole, corn tortillas work just as well and are an excellent gluten free option.
Tools to Use
- Liquid Measuring Cups
- 9×13 Baking Pan
- Baking Spray gives it a clean, easy release
How to Make
- Prep – Preheat oven. Prepare a 9×13” baking dish with cooking spray.
- Cook Chorizo – Cook chorizo and crumble. Optional: add taco seasoning
- Make Custard – Whisk eggs and cream together. Set aside.
- Layer – Line the casserole dish with flour tortillas. Add chorizo. Add another layer of tortillas. Top with custard mixture.
- Bake – Bake until golden brown.
- Garnish – Cover with queso blanco and garnish with pico de gallo and salsa verde.
Tips
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- Don’t worry if your tortillas float while putting the layers together. They will settle.
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- Make it ahead the night before and bake in the morning. See details below.
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- Use a spoon in a zig zag motion to create a pretty salsa drizzle.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Shortcuts
There are so many shortcuts in a Mexican Breakfast Casserole. You can whip it up in just 10 minutes with a few little tricks.
- While I always love making my Queso Blanco from scratch, you can also purchase your favorite white queso. Queso is the true secret that makes the cheesiest, creamiest chorizo breakfast burrito casserole.
- Another simple shortcut is purchasing pico de gallo in the produce section of your grocer. You can also make your own pico de gallo with fresh onion, tomato, cilantro and a touch of lime juice.
Make it Ahead
The best thing about this casserole? You can cook the chorizo and put the whole thing together the night before!
Cover, refrigerate, and then you can just pop it in the oven in the morning. So easy, so good!
Serving Suggestions
This breakfast casserole is perfect as-is, but it’s so easy to customize the toppings to make it your own!
- Guacamole
- Hot Sauce
- Fresh Cilantro
- Sliced Radishes
- Green Onions
- Diced fresh or pickled Jalapeños
- Crema de Cilantro
- Sour Cream
Frequently Asked Questions
This breakfast burrito casserole doesn’t require refrigeration. Some breakfast casseroles request refrigeration to allow the eggs more time to soak into bread, tortillas, potatoes and more.
You can tell because the top is set (no extra liquid from the eggs) and the edges and top will be slightly browned.
If you’re unsure, you can test the internal temperature. If your thermometer reads 160 degrees F, your Mexican breakfast casserole is done!
How to Store
- At Room Temperature – This Mexican breakfast casserole can sit out at room temperature for up to two hours while serving.
- Refrigerate – You can refrigerate the leftover casserole for 3-5 days in an airtight container.
- Freeze – Freeze your breakfast burrito casserole if you’d like. It can be stored (after it is baked and cooled) in an airtight container for up to three months. You can then thaw in refrigerator overnight and bake at 350ºF until heated through – approximately 20 minutes or so.
Nutritional Considerations
- Nut Free
- Gluten Free (if you choose corn tortillas)
- Contains Dairy
More Breakfast Recipes
Mexican Breakfast Casserole
Ingredients
- 12 ounce chorizo cooked, crumbled
- 10 eggs large
- 1¾ cups heavy cream or milk
- 6 flour tortillas or corn
- 16 ounces queso cheese dip to spread across the top after baking
- ½ cup pico de gallo to garnish
- ¼ cup salsa verde to garnish
Instructions
- Preheat oven to 350℉. Grease casserole dish.
- Line casserole dish with tortillas.
- In a large sauté pan over medium heat, cook and crumble chorizo. Layer on top of tortillas.
- Top chorizo with a layer of tortillas.
- In a small mixing bowl, whisk eggs and milk together. Pour on top of tortillas.
- Bake 60 minutes.
- Cover in warmed queso, drizzle salsa verde and pico de gallo to garnish.
Julie’s Tips
- Make it ahead the night before and just throw it in the morning when you wake. See the details below.
- You can decide exactly how spicy you’d like this dish to be. If you like a milder spice level, choose a mild chorizo and salsa verde.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
yum
My family loves this recipe & requested it for our breakfast for dinner night this week!
I need to add this to next week’s menu myself! Thanks for sharing! So glad you enjoy it, too!
Update! I made it with corn tortillas this time & they liked it even more, if that’s possible. Ours were very thin white corn so it think the thinness helped. So good!:)
Such a delicious idea! Thank you, Celeste!
My family LOVED this casserole. They get excited when I make it & can’t wait for me to make it again! Thank you so much for this recipe!
Gosh, now I’m craving it! I’m so glad you love it as much as we do. Thanks for sharing!