45+ Delicious Mexican Breakfast Casseroles to Start Your Day Right

Mexican cuisine is known for its vibrant flavors, rich history, and diverse range of ingredients that bring dishes to life.

When it comes to breakfast, there’s no better way to enjoy a delicious and hearty meal than with a Mexican breakfast casserole.

Perfect for feeding a crowd or for preparing a meal ahead of time, these casseroles are a versatile option to start your day with bold flavors and satisfying ingredients.

Whether you crave savory eggs, spicy chiles, creamy cheese, or crispy tortillas, we’ve compiled a list of over 45 Mexican breakfast casserole recipes that will elevate your morning routine.

From traditional favorites like chilaquiles to innovative twists on huevos rancheros, this collection offers something for everyone.

So, get ready to spice up your mornings with these mouthwatering casseroles!

45+ Delicious Mexican Breakfast Casseroles to Start Your Day Right

Mexican breakfast casseroles are a wonderful way to enjoy the warmth, flavor, and texture of traditional Mexican dishes while adding a bit of convenience to your morning routine.
Whether you’re preparing for a family gathering, a brunch with friends, or simply want to try something new for your weekday breakfast, these recipes offer endless possibilities.

From rich, cheesy casseroles to hearty, savory meals full of bold spices and fresh ingredients, there’s a recipe for every palate.

With more than 45 Mexican breakfast casserole recipes to choose from, you’re bound to find the perfect dish to spice up your mornings and keep everyone coming back for more.

Mexican Chilaquiles Casserole

This hearty Mexican breakfast casserole is a twist on traditional chilaquiles. It combines crispy tortilla chips, a zesty tomato-based sauce, scrambled eggs, cheese, and your choice of protein to create a delicious, comforting dish. Perfect for brunch or breakfast with a bit of spice and a lot of flavor!

Ingredients:

• 6 cups tortilla chips (preferably stale)
• 2 cups red enchilada sauce
• 1 cup cooked chicken (shredded)
• 1 cup Mexican blend shredded cheese
• 1/2 cup diced onions
• 1/2 cup diced bell peppers (any color)
• 1/4 cup chopped cilantro
• 4 large eggs
• 1/2 cup sour cream
• 1 teaspoon chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix the tortilla chips with the red enchilada sauce, ensuring each chip is coated.
3. In a separate pan, sauté onions and bell peppers until softened. Add in the shredded chicken and chili powder. Stir to combine and set aside.
4. In a small bowl, beat the eggs with salt and pepper. Scramble them in a hot skillet and set aside.
5. In a greased 9×13 casserole dish, layer the tortilla chip mixture, followed by the chicken and pepper mixture, scrambled eggs, and cheese. Repeat the layers until all ingredients are used up.
6. Cover the casserole with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden.
7. Once done, remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream.

This Mexican chilaquiles casserole is a flavorful and satisfying dish that is perfect for feeding a crowd or for meal prepping. With a balance of crunchy, cheesy, and spicy elements, it’s sure to become a favorite in your breakfast rotation. The combination of eggs and chicken provides protein, while the rich enchilada sauce and the crispy chips create layers of delicious texture and flavor.

Mexican Breakfast Casserole with Sausage and Potatoes

A savory, filling casserole perfect for breakfast, featuring sausage, crispy hash browns, and a blend of Mexican spices. This dish comes together quickly and bakes into a satisfying, cheesy meal that will keep you full all morning.

Ingredients:

• 1 lb Mexican chorizo sausage
• 4 large potatoes, peeled and diced
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 6 large eggs
• 1 cup milk
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/2 cup diced onions
• 1/4 cup chopped cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the chorizo sausage over medium heat, breaking it apart as it cooks. Once browned, remove excess fat and set the sausage aside.
3. In the same skillet, sauté the diced potatoes until golden and crispy, about 10 minutes. Remove from heat.
4. In a separate bowl, whisk the eggs, milk, cumin, paprika, garlic powder, cayenne pepper, salt, and pepper until smooth.
5. Grease a 9×13-inch baking dish and layer the cooked potatoes, chorizo, and onions. Pour the egg mixture over the top, ensuring everything is evenly covered.
6. Sprinkle the shredded cheeses over the top and bake for 30–35 minutes until the eggs are set and the cheese is melted and bubbly.
7. Let the casserole cool for a few minutes before serving. Garnish with fresh cilantro.

This hearty Mexican breakfast casserole with sausage and potatoes is perfect for a filling and satisfying breakfast. The spiced chorizo sausage pairs beautifully with the crispy potatoes and gooey cheese, while the eggs bind everything together. It’s a great choice for a weekend brunch or a special breakfast with family and friends.

Vegetarian Mexican Breakfast Casserole

For a meat-free option, this vegetarian Mexican breakfast casserole is packed with flavor and nutrition. Filled with fresh vegetables, black beans, corn, and a blend of cheeses, this casserole is as colorful as it is tasty. A perfect choice for those seeking a lighter yet filling dish.

Ingredients:

• 2 cups corn tortillas, cut into strips
• 1 cup cooked black beans
• 1 cup corn kernels (fresh or frozen)
• 1 bell pepper, diced
• 1/2 cup diced onions
• 1 cup shredded Mexican cheese blend
• 1 cup cottage cheese
• 6 large eggs
• 1/2 cup milk
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• 1/2 cup diced tomatoes for topping

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the black beans, corn, bell pepper, and onions.
3. In a separate bowl, whisk the eggs, milk, cumin, chili powder, salt, and pepper until smooth.
4. Grease a 9×13-inch casserole dish and layer the corn tortilla strips evenly on the bottom.
5. Top with the vegetable mixture and then pour the egg mixture over the top. Sprinkle the shredded Mexican cheese blend and cottage cheese over the casserole.
6. Bake for 30–35 minutes, or until the eggs are set and the cheese is melted.
7. Once out of the oven, top the casserole with diced tomatoes and fresh cilantro for a fresh finish.

This vegetarian Mexican breakfast casserole offers a healthy yet flavorful start to your day. The combination of black beans, corn, and peppers provides a satisfying mix of protein and fiber, while the cheese adds richness and flavor. Topped with fresh tomatoes and cilantro, it’s a bright and tasty way to enjoy a vegetarian twist on the traditional Mexican breakfast casserole. Ideal for brunch or as a make-ahead meal during the week.

Mexican Breakfast Casserole with Bacon and Avocado

This Mexican breakfast casserole is a crowd-pleaser that combines crispy bacon, creamy avocado, and a flavorful blend of spices. The bacon adds a salty, savory crunch, while the creamy avocado brings a fresh, smooth contrast to the dish. It’s a perfect casserole to serve on lazy weekends or for a festive brunch.

Ingredients:

• 6 slices bacon, cooked and crumbled
• 6 large eggs
• 1 cup milk
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 1 cup diced tomatoes
• 1/2 cup green onions, chopped
• 1 ripe avocado, diced
• 4 cups tortilla chips, crumbled
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, whisk together the eggs, milk, cumin, chili powder, garlic powder, salt, and pepper.
3. Add the crumbled bacon, diced tomatoes, green onions, and shredded cheeses to the bowl and mix well.
4. Grease a 9×13-inch casserole dish and layer the crumbled tortilla chips evenly at the bottom.
5. Pour the egg mixture over the tortilla chips, ensuring everything is well-coated.
6. Bake the casserole for 25-30 minutes or until the eggs are set and the cheese is bubbly and golden.
7. Remove from the oven and let it rest for a few minutes before topping with fresh avocado cubes.
8. Slice and serve with extra salsa or sour cream if desired.

This Mexican breakfast casserole with bacon and avocado is a savory and creamy dish that brings together a delightful combination of flavors and textures. The crispy bacon adds richness, while the fresh avocado provides a cooling, creamy finish. With layers of cheese and spices, it’s a hearty and satisfying breakfast option that will have everyone asking for seconds.

Mexican Migas Casserole

Migas, a traditional Mexican breakfast made with scrambled eggs, tortilla strips, and salsa, gets a casserole makeover in this recipe. This version features layers of crispy tortilla chips, fluffy scrambled eggs, bell peppers, onions, and cheese, all baked together for a flavorful and comforting meal.

Ingredients:

• 6 large eggs
• 4 corn tortillas, cut into strips
• 1 cup salsa (red or green)
• 1/2 cup diced bell peppers (any color)
• 1/2 cup diced onions
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterrey Jack cheese
• 1/4 cup chopped cilantro
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/4 cup olive oil for frying

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Fry the tortilla strips until crispy, about 3–4 minutes. Remove and drain on paper towels.
3. In the same skillet, sauté the bell peppers and onions until softened, about 5 minutes. Set aside.
4. In a mixing bowl, whisk the eggs with chili powder, cumin, salt, and pepper. Scramble the eggs in a hot skillet until just set, then remove from heat.
5. Grease a 9×13-inch casserole dish and layer the fried tortilla strips, sautéed peppers and onions, scrambled eggs, and salsa. Top with shredded cheese.
6. Bake for 20–25 minutes or until the cheese is melted and bubbly.
7. Remove from the oven and let the casserole rest for 5 minutes. Garnish with fresh cilantro and serve.

This Mexican Migas casserole is a fun and delicious twist on a classic breakfast dish. The crispy tortilla strips add a satisfying crunch, while the scrambled eggs provide a soft, creamy texture. The salsa and spices bring a burst of flavor, making this casserole an ideal choice for those who love a hearty, flavorful breakfast with a bit of heat.

Mexican Quiche Casserole with Chiles and Cheese

A Mexican-inspired quiche casserole that’s perfect for breakfast or brunch. This dish combines the creamy richness of eggs and cheese with the spicy kick of green chiles. It’s a flavorful, low-effort option for those who want something savory and filling to start their day.

Ingredients:

• 6 large eggs
• 1 cup milk
• 1 can (4 oz) diced green chiles, drained
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterrey Jack cheese
• 1/2 cup chopped green onions
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup diced tomatoes (optional)
• 1 tablespoon olive oil for greasing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Grease a 9×13-inch casserole dish with olive oil.
3. In a mixing bowl, whisk together the eggs, milk, garlic powder, cumin, chili powder, salt, and pepper until smooth.
4. Stir in the diced green chiles, cheddar cheese, Monterrey Jack cheese, and green onions.
5. Pour the egg mixture into the prepared casserole dish and spread it out evenly.
6. Bake for 30–35 minutes, or until the eggs are set and the top is lightly golden.
7. If desired, top the casserole with fresh diced tomatoes before serving.

This Mexican quiche casserole with chiles and cheese is a fantastic make-ahead dish that delivers all the flavors of a classic quiche with a spicy Mexican twist. The green chiles provide a subtle heat, while the cheeses create a rich and satisfying texture. It’s perfect for a weekend brunch or as a filling dish for a busy morning, and can be enjoyed hot or at room temperature.

Mexican Breakfast Casserole with Sweet Potatoes and Black Beans

This Mexican breakfast casserole brings together the earthy sweetness of roasted sweet potatoes, the richness of black beans, and the tang of enchilada sauce. It’s a wholesome and filling dish that’s great for breakfast or brunch, providing a balance of flavors and textures with a perfect combination of savory, spicy, and sweet notes.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup enchilada sauce
• 6 large eggs
• 1 cup shredded cheddar cheese
• 1/2 cup chopped red onion
• 1/2 cup diced bell peppers
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and lightly browned.
3. In a greased 9×13-inch casserole dish, layer the roasted sweet potatoes, black beans, and diced bell peppers and onions.
4. In a bowl, whisk together the eggs and enchilada sauce, then pour the egg mixture over the vegetable and bean layer.
5. Sprinkle the shredded cheddar cheese evenly over the casserole and bake for 30-35 minutes, or until the eggs are set and the cheese is golden and bubbly.
6. Let the casserole rest for a few minutes before serving. Garnish with fresh cilantro.

This Mexican breakfast casserole with sweet potatoes and black beans is a hearty and nutritious option, perfect for a healthy, satisfying meal. The sweet potatoes add natural sweetness, while the black beans provide protein and fiber. The enchilada sauce gives the casserole a delicious, zesty flavor, and the melted cheese ties everything together. It’s a flavorful, colorful dish that works wonderfully for both family breakfasts and meal prep.

Mexican Breakfast Casserole with Shrimp and Spinach

For a lighter but flavorful twist on the classic breakfast casserole, this recipe incorporates shrimp and spinach for a fresh, protein-packed dish. The shrimp adds a touch of sweetness, while the spinach provides a nutrient boost, and the casserole is rounded off with creamy cheese and spicy seasoning.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups fresh spinach, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped green onions for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through. Set aside.
3. In the same skillet, sauté the chopped spinach for 1-2 minutes until wilted.
4. In a bowl, whisk together the eggs, milk, paprika, garlic powder, cumin, salt, and pepper.
5. Grease a 9×13-inch casserole dish and layer the cooked shrimp and sautéed spinach evenly on the bottom.
6. Pour the egg mixture over the top and sprinkle the mozzarella and Parmesan cheeses evenly over the casserole.
7. Bake for 20-25 minutes, or until the eggs are set and the cheese is golden and bubbly.
8. Garnish with fresh chopped green onions before serving.

This shrimp and spinach Mexican breakfast casserole is a lighter option that’s still packed with flavor. The shrimp provides a burst of protein and sweetness, while the spinach adds a refreshing, earthy flavor. The combination of mozzarella and Parmesan cheese creates a creamy, savory topping that complements the other ingredients perfectly. This casserole is great for anyone looking for a more nutritious, yet delicious breakfast or brunch.

Mexican Breakfast Casserole with Salsa Verde and Chorizo

his Mexican breakfast casserole combines the smoky flavor of chorizo with the tangy bite of salsa verde for a deliciously spicy and savory breakfast dish. Layered with scrambled eggs, cheese, and salsa verde, this casserole is perfect for a brunch with friends or a hearty family breakfast.

Ingredients:

• 1 lb chorizo sausage, casing removed
• 6 large eggs
• 1 cup salsa verde
• 1/2 cup heavy cream
• 1 cup shredded Mexican cheese blend
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 1/2 teaspoon cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 1/4 cup chopped fresh cilantro for garnish
• 2 cups tortilla chips, crumbled

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, cook the chorizo over medium heat until browned, breaking it apart as it cooks. Remove from the skillet and set aside.
3. In the same skillet, sauté the onions and bell pepper until softened, about 5 minutes.
4. In a bowl, whisk together the eggs, salsa verde, heavy cream, cumin, chili powder, salt, and pepper.
5. Grease a 9×13-inch casserole dish and layer the crumbled tortilla chips on the bottom. Add a layer of cooked chorizo, sautéed onions and bell pepper, and pour the egg mixture over everything.
6. Sprinkle the shredded Mexican cheese blend on top and bake for 25-30 minutes or until the eggs are set and the cheese is melted and bubbly.
7. Let the casserole rest for 5 minutes before garnishing with fresh cilantro.

This chorizo and salsa verde breakfast casserole is a flavorful, savory dish that’s perfect for anyone who enjoys a little spice. The combination of chorizo and salsa verde gives it a deep, smoky, and tangy flavor that is balanced by the creamy eggs and melted cheese. The crumbled tortilla chips add a nice crunch, making this casserole a delightful, satisfying breakfast option. It’s a great dish to serve on a weekend when you want something bold and filling.

Mexican Breakfast Casserole with Tofu and Zucchini

This vegetarian Mexican breakfast casserole uses tofu as a substitute for eggs, making it a great option for those seeking a plant-based or dairy-free alternative. With the addition of zucchini, black beans, and spicy salsa, this casserole is full of vibrant flavors and textures, offering a healthy and satisfying breakfast.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 zucchini, grated
• 1 can (15 oz) black beans, drained and rinsed
• 1/2 cup salsa (red or green)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• 1 cup shredded dairy-free cheese (or regular cheese, if preferred)
• 1/2 cup chopped red onion
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the crumbled tofu and cook, stirring occasionally, for 5–7 minutes until lightly browned and slightly crispy.
3. Add the grated zucchini to the skillet and cook for another 3 minutes. Stir in the black beans, salsa, cumin, chili powder, garlic powder, salt, and pepper. Mix until well combined and heated through.
4. Grease a 9×13-inch casserole dish and layer the tofu mixture evenly in the dish.
5. Sprinkle the shredded cheese (or dairy-free cheese) on top of the tofu mixture.
6. Bake for 25–30 minutes, or until the casserole is heated through and the cheese is melted.
7. Remove from the oven and garnish with fresh cilantro. Serve warm.

This Mexican breakfast casserole with tofu and zucchini offers a fresh and healthy option for breakfast. The tofu mimics scrambled eggs while absorbing the bold flavors of the salsa and spices. The zucchini adds a pleasant moisture and texture, while the black beans provide protein and fiber. This casserole is not only delicious but also versatile, catering to both vegan and non-vegan eaters alike. It’s an ideal dish for anyone seeking a nutritious yet flavorful start to their day.

Mexican Breakfast Casserole with Sausage and Bell Peppers

Packed with savory sausage, bell peppers, and a blend of cheeses, this Mexican breakfast casserole is a hearty, satisfying dish that will fuel your morning. The sausage and peppers add rich, smoky flavors, while the creamy eggs and melted cheese bind everything together for a comforting, flavorful breakfast casserole.

Ingredients:

• 1 lb breakfast sausage (pork or turkey)
• 2 bell peppers, diced (use any color)
• 1 small onion, diced
• 6 large eggs
• 1 cup milk
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup chopped cilantro for garnish
• 2 cups tortilla chips, crumbled

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it apart, until browned and cooked through.
3. Add the diced bell peppers and onion to the skillet and sauté for another 5 minutes, until the vegetables are softened.
4. In a bowl, whisk together the eggs, milk, cumin, chili powder, salt, and pepper.
5. Grease a 9×13-inch casserole dish and layer the crumbled tortilla chips at the bottom.
6. Add the sausage and pepper mixture on top of the tortilla chips. Pour the egg mixture evenly over the top.
7. Sprinkle the shredded cheeses over the casserole.
8. Bake for 30-35 minutes or until the eggs are set and the cheese is melted and bubbly.
9. Let the casserole rest for a few minutes before garnishing with fresh cilantro.

This Mexican breakfast casserole with sausage and bell peppers is a robust and flavorful dish that’s perfect for a family breakfast or brunch. The sausage provides a savory richness, while the bell peppers and onions offer a slight sweetness and crunch. The melted cheese ties everything together into a gooey, satisfying casserole. The crumbled tortilla chips provide texture and absorb the flavorful egg mixture, making each bite deliciously comforting.

Mexican Breakfast Casserole with Cilantro Lime Rice and Avocado

This fresh and vibrant Mexican breakfast casserole features cilantro lime rice, beans, eggs, and avocado, offering a balanced dish with great texture and flavor. The tangy lime and fresh cilantro make the rice pop, while the creamy avocado adds a cooling contrast to the spicy elements of the casserole. It’s an excellent way to start the day with a healthy, satisfying breakfast.

Ingredients:

• 2 cups cooked cilantro lime rice (recipe below)
• 1 can (15 oz) black beans, drained and rinsed
• 6 large eggs
• 1/2 cup salsa verde
• 1 cup shredded Mexican cheese blend
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced

For the Cilantro Lime Rice:

• 1 cup long-grain rice
• 2 cups water
• Juice of 1 lime
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt to taste

Instructions:

1. Prepare the Cilantro Lime Rice: In a saucepan, combine the rice and water. Bring to a boil, then cover and reduce the heat to low. Simmer for 15-20 minutes, or until the rice is cooked and the water is absorbed. Remove from heat and stir in the lime juice, cilantro, olive oil, and salt. Set aside.
2. Preheat the oven to 375°F (190°C).
3. In a large skillet, sauté the black beans over medium heat for 2-3 minutes. Set aside.
4. In a mixing bowl, whisk the eggs with salsa verde, cumin, salt, and pepper.
5. Grease a 9×13-inch casserole dish and layer the cilantro lime rice at the bottom.
6. Spread the sautéed black beans over the rice. Pour the egg mixture evenly over the beans and rice.
7. Sprinkle the shredded Mexican cheese blend over the casserole and bake for 25-30 minutes, or until the eggs are set and the cheese is golden.
8. Let the casserole cool for 5 minutes, then top with fresh diced avocado and chopped cilantro before serving.

This Mexican breakfast casserole with cilantro lime rice and avocado is an incredibly satisfying and flavorful dish. The cilantro lime rice adds a refreshing zing, while the black beans provide protein and fiber. The eggs and cheese create a creamy base, and the fresh avocado brings a cool contrast to the dish. This casserole is perfect for anyone who enjoys a light, fresh breakfast that still packs plenty of flavor and texture.

Mexican Breakfast Casserole with Chiles Rellenos and Eggs

Inspired by the classic Mexican dish, chiles rellenos, this breakfast casserole combines roasted poblano peppers stuffed with cheese and seasoned meat, layered with scrambled eggs and baked to perfection. The casserole is rich and full of flavor, making it a great choice for a special brunch or holiday breakfast.

Ingredients:

• 4 poblano peppers, roasted, peeled, and deseeded
• 1 lb ground beef or turkey
• 1/2 cup onion, diced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded Monterrey Jack cheese
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet over medium heat, cook the ground beef or turkey with diced onion, cumin, chili powder, garlic powder, salt, and pepper. Cook until browned, then drain any excess fat.
3. Roast the poblano peppers by placing them under a broiler or over an open flame until the skin is charred. Place the peppers in a paper bag for 5 minutes, then peel off the skin and remove the seeds.
4. Slice the roasted peppers open and stuff them with a bit of the cooked meat mixture and cheese.
5. In a mixing bowl, whisk the eggs and milk together, adding a pinch of salt and pepper.
6. Grease a 9×13-inch casserole dish and layer the stuffed chiles in the dish. Pour the egg mixture over the peppers and sprinkle the remaining cheese on top.
7. Bake for 25–30 minutes, or until the eggs are set and the cheese is bubbly and golden.
8. Let the casserole cool for a few minutes, then garnish with fresh cilantro before serving.

This Mexican breakfast casserole with chiles rellenos and eggs is an exciting twist on a beloved dish. The roasted poblanos add smoky depth and the cheese and meat stuffing offers a savory, rich flavor. The eggs bind everything together, creating a comforting, hearty casserole. It’s perfect for anyone craving a spicy, cheesy breakfast with a touch of authentic Mexican flair.

Mexican Breakfast Casserole with Chorizo and Potatoes

This Mexican breakfast casserole combines chorizo, potatoes, and eggs for a hearty, flavorful dish that’s perfect for breakfast or brunch. The spicy, savory chorizo complements the tender potatoes, while the eggs and cheese bring everything together in a rich, comforting casserole.

Ingredients:

• 1 lb chorizo sausage
• 3 medium potatoes, peeled and diced
• 6 large eggs
• 1/2 cup milk
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterrey Jack cheese
• 1/2 cup diced onion
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced potatoes and cook until golden and tender, about 10–12 minutes. Remove from the skillet and set aside.
3. In the same skillet, cook the chorizo until browned and cooked through, breaking it apart as it cooks. Add the diced onion and sauté for 5 minutes until softened.
4. In a mixing bowl, whisk together the eggs, milk, cumin, garlic powder, salt, and pepper.
5. Grease a 9×13-inch casserole dish and layer the cooked potatoes, chorizo mixture, and shredded cheese in the dish.
6. Pour the egg mixture evenly over the layers and bake for 25–30 minutes, or until the eggs are set and the cheese is golden and bubbly.
7. Let the casserole rest for a few minutes, then garnish with fresh cilantro.

This Mexican breakfast casserole with chorizo and potatoes is a flavorful and satisfying dish, perfect for those who enjoy a hearty, savory breakfast. The spicy chorizo and tender potatoes combine with the creamy eggs and melted cheese to create a dish that’s comforting and filling. It’s an excellent choice for a weekend brunch or a filling breakfast that will keep you energized throughout the day.

Mexican Breakfast Casserole with Ham, Pineapple, and Jalapeños

This sweet and spicy breakfast casserole combines the savory flavors of ham with the sweetness of pineapple and the heat of jalapeños. It’s a refreshing twist on a classic breakfast casserole, perfect for those who enjoy a balance of flavors in their morning meal.

Ingredients:

• 2 cups cooked ham, diced
• 1 cup fresh pineapple, diced
• 2 jalapeños, seeded and diced
• 6 large eggs
• 1 cup milk
• 1 cup shredded Swiss cheese
• 1/2 cup shredded cheddar cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup chopped green onions
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a greased 9×13-inch casserole dish, layer the diced ham, pineapple, and jalapeños.
3. In a bowl, whisk together the eggs, milk, paprika, garlic powder, salt, and pepper. Pour the egg mixture evenly over the ham and pineapple.
4. Sprinkle the Swiss and cheddar cheese on top.
5. Bake for 25–30 minutes, or until the eggs are set and the cheese is melted and golden.
6. Let the casserole rest for a few minutes before garnishing with chopped green onions.

This Mexican breakfast casserole with ham, pineapple, and jalapeños offers a unique blend of sweet, savory, and spicy flavors. The sweetness of the pineapple balances the heat from the jalapeños, while the ham provides a salty richness. The melted cheese creates a creamy base, making this casserole both flavorful and satisfying. It’s a fun and exciting dish to serve for breakfast or brunch, especially for those who enjoy a little heat with their morning meal.

Note: More recipes are coming soon