Skip to content

Mexican Breakfast Casserole Recipe (Gluten-free)

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, enchilada breakfast casserole, overnight breakfast casserole

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 😉

mexican breakfast casserole, enchilada breakfast casserole, overnight breakfast casserole

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.

How Spicy?

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.)

mexican breakfast casserole, enchilada breakfast casserole, overnight 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 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. 😋
mexican breakfast casserole, enchilada breakfast casserole, overnight breakfast casserole

Mexican Breakfast Casserole Recipe

4.9 from 17 reviews

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. 

  • Prep Time: 25 min
  • Cook Time: 40 min
  • Total Time: 1 hour 5 minutes

Yield: 16 1x


  • 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


  1. Grease a 13×9 glass baking dish; set aside. Preheat oven to 350F.
  2. 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.
  3. In a bowl, beat eggs together with milk, 1/4 tsp salt, and garlic powder.
  4. 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.
  5. In a bowl, combine enchilada sauce, fire roasted tomatoes, and 1/2 tsp salt.
  6. 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.
  7. 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.

Casserole may be prepped ahead, covered airtight, and frozen until ready to bake. If baking from frozen: bake 30 minutes covered with foil, followed by 30 minutes uncovered (or until top is bubbly)

Mild ground sausage may be used if you don’t want any heat, but Mexican chorizo is highly recommended for a flavorful kick. If you can’t find chorizo, use any spicy ground sausage. 

If you can’t find hominy, you can substitute with more black beans or use sweet yellow corn kernels. 


  • Serving Size: 1
  • Calories: 358
  • Sugar: 3.2 g
  • Sodium: 1236.2 mg
  • Fat: 21.8 g
  • Carbohydrates: 18.2 g
  • Protein: 22.2 g
  • Cholesterol: 154.2 mg
  • Category: Breakfast
  • Method: Bake
  • Cuisine: Mexican American

Keywords: Mexican Breakfast Casserole, Enchilada Breakfast Casserole

Did you make this?

Leave a comment below and tag @chewoutloud on Instagram

Add a comment

Recipe rating


    • Leslie

    Mexican food for breakfast?? YES PLEASE!!! I’m obsessed with Mexican food so any chance I have to make it, I take advantage!

    • Julie @ Running in a Skirt

    This turned out so good! My family loved it and asked for it again. The Mexican flavors in it won them over.

    • Wendy

    Oh my goodness! Mexican food for breakfast? I can’t wait to try it.

    • Sondra Barker

    This looks absolutel delicious! Love that you can prepare it the next night before. Can’t wait to try!

    • Lesli Schwartz

    I would eat this Mexican casserole for breakfast, lunch, or dinner! Love all of the different Mexican flavors going on here!

    • Marta

    I love breakfast casseroles. I can’t wait to make this for our weekend brunch! Another hit!

    • Taleen

    I love a good breakfast casserole! This looks incredible and I love that it’s gluten free!

    • Joycelyn

    Hello Amy
    I seem to have lost the paper I printed for your Mexican breakfast casserole. I know what ingredients are needed are on your video but I cannot keep up with the video and writing the ingredients down at the same time. I put that to my age and basically not being as quick as I used to be regarding this type of thing.
    I have tried to find the recipe itself on your site so I’m able to reprint it but have only been able to find the video. If you could direct me to where the recipe ingredient list might be, it would be lovely.

    One more thing not quite related. I tried to send a note to your personal contact about this so I’d not bother you in the comments section, and all was fine until having to answer the anti spam question asking what planet we live on. No matter how many times I typed earth or planet earth or world, or globe or other countries name for earth, I received a message stating answer the anti spam question correctly, so not really understanding why that is.
    That aside, any help on where to find an ingredient list would be greatly appreciated.
    Thank you

      • chewoutloud

      Thanks for letting me know, Joycelyn! We’ll look into the technical error. As for missing recipe, it somehow was accidentally removed, and I just reinstalled it. 🙂 So happy to know you love this recipe and thank you for coming over! 🙂

    • Joycelyn

    No such thing as canned or dried white hominy in stores where I live anymore. I do have a choice of paying $10-$12 for one 14 oz. can of Goya white hominy through online sellers on amazon Canada, or pay $98.79 CA for a case of 12 Bush’s hominy from a seller too, but it’s yellow. Not an amount of money I’d ever pay out for any tin of veggies even if it was gilded in gold of course. That said: Wondering if you had any suggestion as to what might be a reasonable sub for the hominy in your casserole that might not alter the taste too much, even though my brain is telling me the answer is no, not really, as hominy is hominy, and corn is corn. Both from the same family, both completely different tastes.
    Love the looks of your breakfast casserole though, maybe next time we cross the border, I’ll have better luck finding hominy there.

      • chewoutloud

      I’m with you, I wouldn’t pay that much either! You’re right, there isn’t really a great substitute for hominy, but I’ve definitely made this casserole without hominy and it’s still really good 🙂 Give it a try and see what you think!

        • Joycelyn

        Thanks. I’m thinking it would be good without the hominy but a lot better with it so am going out of my way to find someone or some small ethnic food store where I am that stocks hominy that doesn’t cost an arm and a leg to buy before I make it. If all else fails, roasted or sautéed corn with chili and lime might suffice.

          • chewoutloud

          Sounds like the perfect plan. Enjoy, Joycelyn! 🙂

      • ann

      Cubed cooked corn grits (polenta ) or hominy grits is the closest you could come to cooked hominy. Not quite as chewy. Using dry uncooked grits mixed with soup, salsa or sauce will work in layers- experiment with the time needed to cook and amount of liquid to get the consistency you want. If there is a thick layer of cheese , it will not need to be covered, as the liquid will not evaporate and can be absorbed into the cornmeal

    • Fabian

    Everyone think can cook Mexican, but with my respect, that’s recipe, don’t have nothing of Mexican, it’s fake, and disgusting, first us Mexican, real Mexican dont use cans of nothing, we do fresh everything and we dont use umm, I’m so mad trying trick people, nasty recipe.

      • chewoutloud

      Sorry, Fabian. Thanks for coming over, though, and happy almost-spring! 🙂

      • Joycelyn

      I know this comment is old but my gosh, why would you have your knickers in such a knot over this recipe not being made from scratch? I would think instead of using words like fake, disgusting etc. you’d be pleased people even though they’re not making authentic Mexican food, love the Mexican taste.
      I love both authentic made from scratch which takes time to make as I like the ease of whipping up a Tex Mex style Mexican dish for dinner when time for cooking is minimal, there is even though you might never agree room for both true Mexican and Tex Mex Mexican. To get so offended over a simple recipe that might use “gasp” cans of beans instead of soaked from scratch beans is just plain silly.

    • Kiwi

    Mexican food is my favorite cuisine. I never thought to have a breakfast casserole!

    • Rachael Eberhardt

    This looks mouthwatering to me. I haven’t cooked any casserole recipes before cause I’m a pastries addict. But I will definitely try this recipe.

    • sincerelymissj

    This looks super tasty. Will have to try it some time. Thanks for sharing this.

    • Bree L.

    Oooooo this is a fun breakfast! I love Mexican food and definitely will be trying this recipe out ASAP. Thanks!

    • sincerelymissj

    Omg my mouth is watering and it’s great that this is a gluten free recipe. Thank you for sharing.

    • feleciamonique88

    You had me at Mexican!!! This looks yummy!

    • keisha1989

    This looks so tasty. I am definitely trying this!

    • Nikki

    I love how you always have new fresh exciting recipes on your blog. This recipe is absolutely amazing I can’t wait to try it.

    • Catherine

    This just looks so good! What a wonderful meal for the whole family to enjoy…really creative and delicious!

Get our free email series: 5 Easy Recipes in 30 Minutes or Less

Plus our newest recipes each week