This Mexican Breakfast Casserole Recipe is a simple overnight recipe that can be fully prepared the night before. Just pop it in the oven the next morning for a deliciously hot breakfast with the family. Great for brunch potlucks, too.
THIS POST IS SPONSORED BY CANS GET YOU COOKING. ALL THOUGHTS AND OPINIONS ARE MY OWN.
We’re here! Right in the middle of the month of heart-shaped chocolates and Mexican Breakfast Casseroles. Y’all know heart-shaped candy is the hallmark of February. But so are breakfast casseroles. Speaking of food holidays, who knew that February is also National Canned Food Month? Check out CansGetYouCooking.com for some fantastic canned food inspiration!
My tribe of five loves enjoying hot breakfasts together. The only way we can make that happen is to prep ahead.
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 😉
February’s National Canned Food Month was welcomed news to me, as my pantry is always stocked with a nutritious variety of canned beans, tomatoes, olives, and more. Also good news that fresh fruits and veggies are harvested at the peak of ripeness and canned within only 4 hours, sealing in their nutrition and flavor without the need for preservatives and additives. Plus, did you know 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!
If you cook up something using any of your favorite canned ingredients this month, post it on your social media with hashtag #CansGetYouCooking and #NationalCannedFoodMonth to join in the fun! Take a peek at some seriously yummy inspiration on their drool-worth Instagram and Pinterest pages. One quick scroll and I’ve already found 7 recipes I want to make, pronto.
Luckily, our full-on favorite Mexican Breakfast Casserole uses several flavorful and nutritious canned ingredients right from my pantry. I love keeping a well-stocked “cantry” (a pantry full of canned foods!) It helps me get through the week with creative meals I can feel good about serving my family and friends.
What Ingredients do I need for this Mexican Breakfast Casserole?
- Canned hominy: this is essentially 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.
- 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.
- Scrambled 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.
- Cilantro: Chop up fresh cilantro to sprinkle over your finished dish.
What does this Mexican Breakfast Casserole taste like?
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 breakfast sausage in lieu of chorizo (though we’re a bit biased and highly recommend chorizo.)
The inclusion of canned hominy and beans provides added protein, texture, and interest.
Scrambled eggs pull it all together and transform the enchilada bake into the perfect hot breakfast casserole.
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 the night you’re carpooling to basketball, soccer, and Scouts…while fitting in a workout somewhere in there. Whatever your version of a busy weeknight entails, you’ll thank yourself for having a breakfast-for-dinner casserole in the freezer.
What do people 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. 😋
This Mexican Breakfast Casserole Recipe is an easy overnight recipe that can be fully prepared the night before. Simply pop it in the oven the next morning for a deliciously hot breakfast with the family. Great for brunch potlucks, too.
- 12 oz ground chorizo sausage, no casings
- 10 large eggs
- 1/4 cup milk
- 1/4 tsp table salt
- 1/2 tsp garlic powder
- 3 TB olive oil
- 1 cup black beans, rinsed and drained
- 1 cup hominy, drained
- 1/2 tsp table salt
- 12 corn tortillas
- 15 oz Mexican blend shredded cheese
- 2 (10 oz each) cans enchilada sauce
- 1 (14.5 oz) can fire roasted tomatoes, drained
- 1 (2.25 oz) can sliced olives, drained
- 3 TB fresh cilantro, chopped for garnish
- Grease a 13×9 glass baking dish; set aside. Preheat oven to 350F.
- In a large nonstick skillet, cook chorizo while stirring and breaking it up into small pieces until cooked through. Transfer to a bowl and set aside.
- In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.
- In same skillet, heat olive oil over medium heat for about 1 min. Add beaten eggs and cook, gently stirring until eggs are scrambled and set. Transfer to a bowl and set aside.
- In a bowl, combine enchilada sauce, fire roasted tomatoes, and 1/2 tsp salt.
- Spread a third of the enchilada sauce mixture on the bottom of prepared baking pan. Layer 6 corn tortillas, followed by half of the scrambled eggs, half of the chorizo, half of the beans, and half of the hominy. Sprinkle with half of the cheese. Spread a third of the enchilada sauce mixture on top, followed by the remaining tortillas, scrambled eggs, chorizo, and beans. Spread the remaining third of enchilada sauce mixture. Sprinkle with the rest of the cheese. Top with sliced olives.
- Cover with foil and bake 20 minutes. Remove foil and bake another 20 minutes or until cheese is bubbly. Garnish with chopped cilantro and serve warm.
*Casserole may be assembled the night before, covered and chilled overnight, and baked the next morning. If cold, additional bake time may be required. Regular sausage may be used if you don’t want any heat, but Mexican chorizo is highly recommended.
*Casserole may be prepped ahead, covered airtight, and frozen until ready to bake. Bake from frozen, changing bake time to 30 minutes covered with foil, followed by 30 minutes uncovered (or until top is bubbly)
👉🏼 Don’t forget: When you cook with any canned ingredients this month, post it on your social media with hashtag #CansGetYouCooking! Their delicious Instagram and Pinterest pages are full of yummy ideas!