A Mexican breakfast casserole is the best way to start a weekend. Try this easy overnight casserole and I dare you to say, it's not! Made with hashbrowns and not tortillas, this green chili egg casserole is a family favorite.
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 Mexican 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.
Table of contents
Why I Love This Easy Breakfast
I love a good overnight breakfast casserole. You know? Those that take about 15 minutes to assemble and then you put them in the fridge and bake them in the morning.
Our family loves green chile and this green chili egg casserole is a family favorite.
Besides being easy to make, it can be dressed up so many ways the next morning which makes this a very versatile Mexican brunch casserole.
And truthfully, I love potatoes more than I love tortillas and this recipe requires no tortillas!
In my opinion they also get soggy in a casserole.
Things To Know
Though I have read that it can, I am not sure I would. Cheese tends to get grainy and milk products don't freeze well.
I would shoot for 24 hours. A little longer is probably fine.
Ingredients and Substitutions for this Mexican Overnight Casserole
Frozen, shredded hash browns or O’Brien cubes (Buy the large bag, but you may not use them all.)
Shredded cheese (I used a combo of cheddar and pepper jack but use your favorites and a little more never hurts!
2 cans of diced green chilies (drained) Yes, I know not everyone likes Mexican flavors. In which case skip the chiles. Roasted bell peppers are also good and so are roasted poblanos.
Chorizo or sausage of your choice, cooked and drained (Depending on the size of pan, you may not use this all) (As you can see I didn't use any in this photo.)
Diced onions, cooked with the chorizo
Eggs - I prefer large.
Half and half or milk and heavy cream
Sour cream or plain yogurt
Garlic powder, Lawry's seasoning salt and any other seasonings of your choice
Making The Casserole
This easy Mexican breakfast casserole begins with defrosted hash browns, and is then layered with chorizo and onions, some green chiles and cheese. Pour on the egg mixture and it is ready for the fridge!
Yes, it's that simple.
Butter or oil the casserole dish. Use up to a 13 x 9" pan.
Place a good layer of potatoes over the bottom. They will not get crisp but they will taste good.
Cook the sausage with the onions.
While it is cooking sprinkle half the cheese over the potatoes.
Spread the green chiles over the cheese.
Add the sausage mixture-if your sausage is greasy, pat it with some paper towels.
Sprinkle with remaining cheese.
Now mix up the egg custard and sesaonings and pour that over the potato, sausage and cheese mixture.
Cover with plastic wrap and press down over the top to make sure all the ingredients are submerged. Don't be afraid to add another egg or more milk if needed.
Place in refrigerator and take out while the oven is preheating.
Bake and serve with your favorite accompaniments.
What To Serve With This Easy Overnight Casserole
With luck I have cinnamon rolls in the freezer to serve with it. But buttered tortillas work nicely with this Mexican version. Don't forget the honey.
Bacon is always good, too and a bowl of fruit is the perfect compliment.
Salsa adds a great dimension to this simple casserole. One could even put out sliced avocados, chopped scallions and sliced olives so that everyone could create their own version.
Love green chili? Spoon this over the Mexican breakfast casserole!
What a way to start the day! I make this Mexican egg dish when I have more than two to feed. However I could make it for just the two of us, as it reheats quite nicely in the microwave.
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. In fact, I can't remember when it did!
Making this egg casserole is one way to keep things simple. Breakfast often gets overlooked and I think that's just too bad.
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.
This is a satisfying and simple breakfast. Trust me. 15 kids will devour this in an instant, without even swallowing.
I'd love to hear if you make this recipe!
Please share a review or rate the recipe,
and be sure to tag me on social!
Recipe
Overnight Mexican Egg Casserole
- Prep Time: 15 Minutes
- Cook Time: 50 - 60 Minutes
- Total Time: 75 Minutes
- Yield: 8-12 depending on size of pan 1x
- Category: Breakfast
- Method: Oven/Stove Top
- Cuisine: American
Description
This simple overnight Mexican breakfast casserole is a great way to start your day. Customize to your own taste and enjoy the simplicity of this tasty dish.
Ingredients
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)
1 lb chorizo or sausage of your choice, 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
¼ c heavy cream
¾ c sour cream or plain yogurt
¾ t of garlic powder
1 t of Lawry’s seasoning salt
Instructions
Butter the casserole dish.
Take your potatoes of choice and put about a 1 and ½″ layer of frozen potatoes in the pan.
Sprinkle with ½ of the grated cheese.
Spread green chilies on top of cheese.
Put mixture of cooked chorizo/onion 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 casserole 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.
Notes
I made this for the four of us in an 11 x 7 pan which is about 6 servings. If you want to make this in a 13 x 9 pan just add 4 more eggs and 4-6 T more of milk.
More Breakfast Casseroles
Maple Bacon Breakfast Casserole
Tara says
The casserole tasted great, but the cooking time way way off for me... which caused significant frustration as it made me late for church. I made the increases you suggested to make it in a 9x13 & it literally took 2 hours, 122 minutes to finally set in the center. I even had to put foil around the outside edges to keep them from getting overdone. Again, the flavor was great. I will try it again, but will make some changes to reduce that ridiculous cooking time. Thanks for the ideas!
Abbe says
So sorry Tara. Perhaps your refrigerator keepes everything really cold or maybe the oven is a little off? I am so sorry as I know how frustrating this must have been.
Pam says
I would love love this for breakfast or any time, but hubby definitely would not. But then I love Mexican food. This is a must try anyway!!! Thanks for the recipe!
sherry says
sounds delicious Abbe. and great to have it ready to go for the morning.
Healthy World cuisine says
Adding Chili to this recipe is brilliant! Great idea for leisure weekend make ahead breakfast. Why is this showing me only 3 stars? Is it broken?
Jeff the Chef says
I love a really nice, homecooked breakfast - especially on the weekends! Thanks for the recipe!
Cris Mic says
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.
Ansh says
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.
Amy (Savory Moments) says
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!
Sugar et al says
This recipe is certainly a keeper. Delicious and so convenient.
Juliana says
YUM! This egg dish looks delicious Abbe...I love the Mexican twist.
Enjoy the rest of your week 😀
From the Kitchen says
Biz told me to visit you and I'm glad she did! I love make-ahead casseroles, especially for breakfast. This looks delicious.
Best,
Bonnie
Shelley @ Two Healthy Kitchens says
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!!!! 😀
Biz says
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!!
Pamela @ Brooklyn Farm Girl says
Going to wish hard that this egg casserole appears at the breakfast table tomorrow morning! Looks amazing!
Tricia @ Saving room for dessert says
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!
Nazneen Hamilton says
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
Carol at Wild Goose Tea says
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!
Shirley Tay says
My family is a sucker for eggs & we cook them a lot! Strangely, I've not tried eggs i casserole........ Love it, Abbe!
Abbe Odenwalder says
Ah, Kumar. You used my favorite word. Scrumptious. That it is. And thank you!
Kitchen Riffs says
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.
Abbe Odenwalder says
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!
Daniela Grimburg says
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:)
Abbe Odenwalder says
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!
Amira says
Absolutely clever recipe, time saving and delicious, looking forward to making this
Abbe Odenwalder says
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!
Karen Harris says
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.
Abbe Odenwalder says
Thanks, Karen! Have fun in Vegas!
Liz Berg says
I love these make ahead breakfast casseroles! Yours looks terrific...and I hope to have a chance to make it soon!!!
Abbe Odenwalder says
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!
Angie Schneider says
Love all in one meals...your casserole looks so comforting and delish, Abbe.
Angie
Abbe Odenwalder says
Thanks Angie. It would be perfect with some of your great bread on the side!
Sharon D says
Brilliant! I like how convenient this is - wake up, pop it in the oven, laze about and then eat! ^.^
Abbe Odenwalder says
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!