Aug 26, 2012

Mexican Breakfast Casserole

Mexican breakfast casserole

What's wonderful about this breakfast casserole is that you can assemble the whole thing the night before and then bake it in the morning while sipping your coffee, Bloody Mary, or Mimosa.

It's got eggs, chorizo, chiles, cheese, and corn tortillas. Garnish it with sour cream, chopped cilantro, and some Tapatio or other hot sauce at the table. Serve this with a big fruit salad and you've got Sunday brunch for ten.

Mexican Breakfast Casserole

Adapted from The Food Network


6 poblano chile peppers (they are called pasillas at my grocery store. Thank goodness for smart phones)
1 t. butter
1 1/2 lbs. chorizo, removed from casings
1 C chopped onion
1/2 C chopped red bell peppers
4 t minced garlic
4 t chile powder
7 - 8 corn tortillas, cut into quarters
10 large eggs
3 C half and half
1/2 t Tabasco
1/2 t salt
1/2 t black pepper
1/2 C chopped green onion tops
1/4 C chopped cilantro plus some for garnish
1 1/2 C grated pepper jack
1 1/2 C grated cheddar
Sour cream for garnish
Tapatio or other picante sauce for garnish


Roast the poblanos by broiling them on a foil lined baking sheet in the oven, turning them when they turn black. Once they are blackened place them in a plastic or paper bag and let them rest for 15 minutes. Peel the chiles, cut to spread open, and remove the stems and seed pod.

Butter or spray a 9 x 13 inch baking dish. Line the bottom of the baking dish with the chiles. 

Cook the chorizo in a large skillet, breaking it up as you cook it. Add the onions and bell peppers, and cook for four minutes while continuing to stir. Add the garlic and chile powder and cook for one minute more. Set aside.

Whisk together the eggs, half and half, Tabasco, salt, and black pepper.

Combine the cheeses with the green onions and cilantro and toss together to evenly distribute. 

Spread 1/3 of the chorizo over the poblanos in the baking dish. Place a layer of the tortilla quarters on top of the meat. Don't worry if there are some gaps. Spread with 1/3 of the cheese mixture on top of the tortillas. Repeat two more times. Pour the eggs over the whole thing. Cover, and refrigerate over night (at least 6 hours). 

Bake uncovered at 350 F for one hour and 15 minutes, until an inserted knife comes out clean. Let rest for 10 minutes. Serve with sour cream, hot sauce, and chopped cilantro. 


  1. I really, REALLY should not have started my morning out by looking at this AMAZING looking and sounding coffee just is not sufficient. Seriously, I love everything about this and I want to eat it right this minute! Thanks so much for joining in the Breakfast Club: Mexican fun this month, Karen! =)

  2. Thanks, Heather! Definitely try it. Makes great leftovers too.

  3. Oh my goodness - this looks amazing!

    1. Thanks! I froze individual servings after our brunch and I'm having them for breakfast every day this week. =)

  4. I just found this through a different site and fell in love. Do you absolutely have to refrigerate it prior to serving? My family LOVES breakfast for dinner and was going to make this tonight.

    1. HI! Thanks so much! It is totally delish but I do think you would have to wait 6 hours so all of the flavors can meld and soften the tortillas. Let me know how it goes!

  5. Karen,
    I've never tried a breakfast casserole I didn't like--but I think I'd really prefer the spicy flavors of this one!
    What a great idea to use corn tortillas--thanks!

  6. This looks wonderful, Karen! And I could easily adapt it for a vegetarian dish!

  7. I just made this with 6 dozen eggs for a homeless shelter breakfast today. Served with rice and beans, Cheese and avacado on the side. Not one complaint and there was none left. I'd say it was a success! Thanks. J. R. at HIHI

  8. I found this from another site that says this is gluten free. Is it really? This sounds amazing. Do you happen to know if it can be prepared in a crock pot?


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