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Overnight Mexican Egg Casserole

This overnight Mexican egg casserole is filled with green chilies, chorizos and cheese all on a bed of hash browns. Topped with beaten eggs and cream and refrigerated overnight, all this need is to be baked the next morning. And maybe some salsa, of course! #eggcasserole #brunch #Mexicanfood


Weekends call for relaxation in my book. Of course, this applies when there is no gardening or laundry, so for me this weekend doesn’t qualify. But last weekend sure did! You already know that Alex and Zoe were home and because of that I made sure to not have anything to do! I like to spend all of my time with them. I’m not sure it always works that way on their end, but they give it a good try!

Making this egg casserole was one way to keep things simple. Our family is together not often enough, in my opinion, so I love to start with a proper breakfast. And since Zoe didn’t arrive until midnight Friday, it seemed a good place to begin. Breakfast often gets overlooked and I think that’s just too bad. Breakfast helps set the tone of the weekend and when the kids were young we always had at least one big breakfast scheduled. Actually, looking back, I think we did it because it was one way to guarantee them waking up before noon. Hey, it worked, and most of the time they were half asleep, but in a pretty good mood.
During their high school years I used to make this breakfast casserole, because it seemed upon waking there were always a few more souls in our house. I also made it when there were a lot more souls, for events like prom and homecoming. Our house was quite popular back then and it probably has to do with the fact that our lower level opens to the outside. I am sure there was plenty of sneaking in and out during the late night hours.
This overnight Mexican egg casserole is filled with green chilies, chorizos and cheese all on a bed of hash browns. Topped with beaten eggs and cream and refrigerated overnight, all this need is to be baked the next morning. And maybe some salsa, of course! #eggcasserole #brunch #Mexicanfood


Well, it has been a long time since I made this, but it still lives up to its reputation. It is easy and quick and upon waking only requires a preheated oven. I had some cinnamon rolls in the freezer and took those out to serve with it. Bacon is always good, too and a bowl of fruit works nicely. It is a satisfying breakfast and on the right occasion is my absolute fave. Trust me. 15 kids will devour this in an instant, without even swallowing.
I know you have seen this recipe around. It is a keeper. I’m going to give you my new highlighted version which is another name for blogger hindsight. I should have put this. Or that. Yes, it will be a lot better with the chorizo and onions, I wish I’d added. On the other hand, no additions are needed. Because who doesn’t love waking up to breakfast, however it is served?
Notes: I made this for the four of us in an 11×7 pan which is about 6 servings. If you want to make this in a 13×9 pan just add 4 more eggs and 4-6 T more of milk.
This overnight Mexican egg casserole is filled with green chilies, chorizos and cheese all on a bed of hash browns. Topped with beaten eggs and cream and refrigerated overnight, all this need is to be baked the next morning. And maybe some salsa, of course! #eggcasserole #brunch #Mexicanfood



Overnight Mexican Egg Casserole

  • Yield: 8-12 depending on size of pan


4 c. frozen, shredded hash browns or O’Brien cubes (Buy the large bag, but you may not use them all.)
3-4 c of shredded cheese (I used a combo of cheddar and pepper jack)
2 4 oz cans of diced green chilies (drained) or Hatch chilies
1 lb chorizo cooked and drained (Depending on the size of pan, you may not use this all)
1 c diced onions cooked with the chorizo
8 eggs
1 c half and half or milk
1/4 c heavy cream
3/4 c sour cream or plain yogurt
3/4 t of garlic powder
1 t of Lawry’s seasoning salt


Butter the dish you are using. Take your potatoes of choice and put about a 1 and 1/2″ layer of frozen potatoes in the pan. Sprinkle with 1/2 of the cheese. Spread green chilies on top of cheese. Put layer of chorizo/onion mix on top of the chilies. Sprinkle remaining cheese on top of that.
Beat eggs, half and half or milk, cream, sour cream or yogurt and seasonings. Whisk well. Pour over potato layers. If layers are not covered with liquid, feel free to pour more milk or cream over the top. (You just want the layers covered.) Now cover with wrap and place in the refrigerator overnight.
The next morning, take pan out of fridge. Preheat oven to 375. Bake 50-60 minutes until golden. Remove from oven and let sit for 5 minutes. This can be served with salsa and sour cream or green or red chile.
Now make a cup of coffee. Get the Sunday paper and relax until everyone wakes up!
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This overnight Mexican egg casserole is filled with green chilies, chorizos and cheese all on a bed of hash browns. Topped with beaten eggs and cream and refrigerated overnight, all this need is to be baked the next morning. And maybe some salsa, of course! #eggcasserole #brunch #Mexicanfood

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  • Reply
    Sharon D
    May 31, 2014 at 12:39 am

    Brilliant! I like how convenient this is – wake up, pop it in the oven, laze about and then eat! ^.^

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:13 pm

      Thanks Sharon! It is very good for that. It also heats up well in the microwave so if there are leftovers they are good for a few days!

  • Reply
    kumars kitchen
    May 31, 2014 at 7:14 am

    Scrumptious to the core…this is the best way to celebrate good family time on weekends with a zing…and beautiful food clicks Abbe,they make us so hungry…we have got to try this out soon…delicious treat,thanks 🙂

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:14 pm

      Ah, Kumar. You used my favorite word. Scrumptious. That it is. And thank you!

  • Reply
    Angie Schneider
    May 31, 2014 at 7:56 am

    Love all in one meals…your casserole looks so comforting and delish, Abbe.

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:14 pm

      Thanks Angie. It would be perfect with some of your great bread on the side!

  • Reply
    Liz Berg
    May 31, 2014 at 10:10 am

    I love these make ahead breakfast casseroles! Yours looks terrific…and I hope to have a chance to make it soon!!!

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:15 pm

      They serve a great purpose, Liz and they are so quick and easy to make. With this one you can leave the chorizo out, though I think it would give great flavor. Ham and Canadian bacon would sub in well, but it is good on its own, too!

  • Reply
    Karen Harris
    May 31, 2014 at 12:28 pm

    I've heard of recipes similar to this but this sounds better than all of those. This looks so delicious. My children would love it too.

  • Reply
    May 31, 2014 at 3:14 pm

    Absolutely clever recipe, time saving and delicious, looking forward to making this

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:17 pm

      Enjoy, Amira. I think a Middle Eastern version would taste great, too. Add some za'atar and feta and oh, now I'm getting hungry!

  • Reply
    Daniela Grimburg
    May 31, 2014 at 3:24 pm

    Looks like you had a great weekend together with all your family – these are precious moments.
    It's fun how kids , even if they are grown up, remember childhood treats.
    So I'm sure Alex and Zoe enjoyed this yummy casserole and a wonderful weekend. What I love about your recipe is that you can prepare it in advance, so there is no rush at the breakfast table.
    Just joined your followers, Abbe , always enjoy visiting your blog:)

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:19 pm

      Thanks so much Daniela. That is so sweet. I like you visiting, too! It was a great weekend and now I'm all alone. Manservant is doing some work in Sweden and things are QUIET! Going to a dog show tomorrow, though!

  • Reply
    Kitchen Riffs
    May 31, 2014 at 4:03 pm

    I've never made a make ahead casserole like this for breakfast, and I really should — this looks sooo good! Easiest breakfast ever! Well not really, since you have to do the work the night before, but you know what I mean. 😉 Really good stuff — thanks.

    • Reply
      Abbe Odenwalder
      May 31, 2014 at 4:20 pm

      I never made one until the kids were in high school. They do really serve a purpose. I also have a great French toast one, but I need them to come home again so I can make it! This is quick to put together, so the time is really spent while it bakes! Thanks, John!

  • Reply
    Shirley Tay
    June 1, 2014 at 3:13 pm

    My family is a sucker for eggs & we cook them a lot! Strangely, I've not tried eggs i casserole…….. Love it, Abbe!

  • Reply
    Carol at Wild Goose Tea
    June 1, 2014 at 7:05 pm

    I really liked your post and comments about Zoe and Alex. Every time I am together with my grown kids, its gold time. I treasure every single time, even if to others it seems mundane. Egg casseroles are wildly popular. Add a little equally popular Mexican flavorings—–and you have a Bingo!

  • Reply
    Nazneen Hamilton
    June 1, 2014 at 7:59 pm

    This looks delicious!! Very convenient to have it ready to go in the morning. Like all the Mexican flavours too. I will email you soon! Have been pooped since the birthday party on Friday! I hope to see you sometime this coming week. xx

  • Reply
    Tricia @ Saving room for dessert
    June 2, 2014 at 4:42 pm

    I've made something slightly similar but it didn't have sour cream. I like it! I don't think I get to see my children often enough too – guess that won't change much. They are always busy! I bet if I made this somebody would show up to eat it – lovely!

  • Reply
    Pamela @ Brooklyn Farm Girl
    June 3, 2014 at 3:04 pm

    Going to wish hard that this egg casserole appears at the breakfast table tomorrow morning! Looks amazing!

  • Reply
    June 3, 2014 at 5:04 pm

    You had me at chorizo!! This looks delicious! When I get back next week I think I am totally going to make this for my breakfast next week – yum!!

  • Reply
    Shelley @ Two Healthy Kitchens
    June 4, 2014 at 11:25 am

    You know I love breakfast casseroles and big, happy family breakfasts! Plus, I love Mexican food … so this is like the perfect cross-section of both! I always enjoy your stories about your kids and the heaps of friends that loved to hang around your house … we aspire to that as our own kiddos get older (always better to have gaggles of kids at YOUR house so at least you know what your own are doing and where they are, right!?!?) What's one sure-fire way to make sure the kid like to hang out at YOUR place? Feed them!!!! 😀

  • Reply
    From the Kitchen
    June 4, 2014 at 8:11 pm

    Biz told me to visit you and I'm glad she did! I love make-ahead casseroles, especially for breakfast. This looks delicious.


  • Reply
    June 5, 2014 at 2:14 am

    YUM! This egg dish looks delicious Abbe…I love the Mexican twist.
    Enjoy the rest of your week 😀

  • Reply
    Sugar et al
    June 5, 2014 at 5:58 am

    This recipe is certainly a keeper. Delicious and so convenient.

  • Reply
    Amy (Savory Moments)
    June 6, 2014 at 1:08 am

    This casserole looks really delicious and full of all kinds of goodies. I enjoy eggs with Mexican flavors, so I know I would enjoy this dish!

  • Reply
    June 6, 2014 at 5:55 pm

    Love the idea of make ahead egg dishes. I do plan to do some cooking while traveling. This will be a great dish to share with family.

  • Reply
    Cris Mic
    April 14, 2015 at 6:49 am

    I can’t explain you how much I like Mexican food, but I never tried this egg casserole. Thanks for sharing recipe and cooking tips online here for people like me who are great fan of cooking. I am gonna try this today only.

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