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Overnight Breakfast Casserole

Overnight Mexican Egg Casserole

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  • Author: Abbe Odenwalder
  • 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


This simple overnight breakfast casserole is a great way to start your day. Customize to your own taste and enjoy the simplicity of this tasty dish.



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

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 casserole dish.

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 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.


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.