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.
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.
Keywords: Mexican Breakfast Casserole, Enchilada Breakfast Casserole