This Mexican Breakfast Casserole Recipe is an easy overnight recipe that can be fully prepared the night before. Basic pantry items are all you need for this family favorite.
mexican Breakfast Casserole
My tribe of five loves enjoying hot breakfasts together. The only way we can make that happen is to prep ahead. Because some of us (me) aren’t morning people at all; the thought of waking up any earlier than I have to is not attractive.
This Mexican Breakfast Casserole is completely prepared the night before, so you can sleep in and enjoy a deliciously hot breakfast with your favorite people…
Watch us make this Mexican Breakfast Casserole:
Was that not entirely yummy and super easy? 👆🏼
I’m not trying to brag, but this Mexican Breakfast Casserole gets lots of requests. My friends eventually decided to start making it themselves and bringing it to all the brunch potlucks. (Ok, I bragged.)
Once you try this scrumptious overnight breakfast casserole for yourself, you might show a little swagger too 😉
Your Pantry Basics
Fun fact: kids and adults who used six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, including potassium, calcium and fiber. Win-win!
Luckily, our full-on favorite Mexican Breakfast Casserole uses several flavorful and nutritious canned options straight from our kitchen pantry. I love keeping a well-stocked pantry, as it helps me get through the week with creative yet easy meals.
Here are some of the key pantry basics you’ll need:
- Canned hominy: hominy is basically corn or maize, with a soft and chewy consistency. It’s the prime ingredient used for making grits and corn tortillas. Hominy is a delicious ingredient to add to Mexican style dishes. (If you can’t find hominy, use canned corn instead.)
- Canned enchilada sauce: This provides an easy way to create a saucy, delicious dish.
- Canned black beans, rinsed and drained. Adds more protein and flavor.
- Eggs: You’ll scramble the eggs ahead of time so it’s ready to layer when you are.
- Chorizo: This is a medium-spicy Mexican ground sausage that lends huge flavor the dish. You can also use spicy ground breakfast sausage if chorizo is unavailable.
- Corn tortillas: This stands up well to casserole baking and keeps the dish gluten free.
- Canned Fire Roasted Tomatoes: These are readily available among the shelves of canned tomatoes in major stores. The fire roasted option provides amazing depth of flavor and a bit of “charred” goodness.
- Canned Sliced Olives: You’ll need just enough to top the casserole with.
This casserole tastes like a boldly flavorful enchilada bake with some kick, thanks to enchilada sauce and chorizo.
If your taste buds prefer it on the mild side, feel free to use mild salsa and your choice of mild breakfast sausage in lieu of the spicier chorizo — although, we’re a bit biased and highly recommend chorizo.
Chorizo can be found in refrigerated sections of most major grocery stores, typically near the ground sausage offerings. If your store doesn’t carry chorizo, the closest alternative would be spicy ground sausage (without casings.)
Can this Mexican Breakfast Casserole be prepped ahead and frozen?
Yes, you can completely assemble the casserole ahead of time, seal it airtight, and freeze for a week or two.
Baking the casserole from frozen is recommended; you’ll increase bake time to about an hour total – 30 minutes with foil, 30 minutes with no foil.
It’s absolutely wonderful for meal prep when you anticipate a busy week. Pop in the freezer and take it out to bake on any busy weeknight. Whatever your version of a busy weeknight entails, you’ll thank yourself for having a breakfast-for-dinner casserole in the freezer.
What You’ll Love about this overnight casserole:
- It’s completely prepared the night before, so you can just bake and enjoy the next morning.
- It’s a super popular item at any brunch gathering.
- It’s a delicious change of pace from the usual breakfast casserole.
- It’s gluten free and packed with protein.
- It tastes amazing. 😋