Best Baked Mexican Breakfast Casserole

Do you love tacos and enchiladas? If you do, this recipe is for you. This tortilla breakfast casserole puts all the delicious flavors from both dishes into one. It is filling, comforting, and scrumptious. You can never go wrong with Views on the road‘s recipe. It is truly the best baked Mexican breakfast casserole I have ever tried. I can’t think of a better morning meal than this one.

RELATED: Easy Cheesy Meatball Casserole Recipe

What I love most about this recipe is that you can make it ahead of time. If you plan to serve it the next day, cover it with foil and bake for 30 minutes at 350F. After that, remove the foil and continue to bake for 15 to 20 minutes more. Since it is cold, it will take more time to cook.

It is packed with all of your breakfast favorites and cheese! You have to try this recipe at home. I am sure everyone will love it.

For more recipes, check these out: Easy 30-Minute Taco Casserole Recipe, One-Pan Beef and Rice Enchilada Recipe

Easy Baked Mexican Breakfast Casserole Ingredients

• cooking oil
• 1 1/2 tablespoons of butter
• 8 eggs
• 1/2 cup of heavy whipping cream
• salt and pepper to taste
• 8 oz of chorizo of choice
• 2 medium potatoes (peeled and chopped)
• 11 corn tortillas (sliced in half and squares)
• 1/2 8 oz can of tomato sauce
• 3/4 cup of water
• 2 tomatoes
• 2 medium Anaheim pepper
• 1/2 chopped white onion
• 2 garlic cloves
• 1 teaspoon of chicken bouillon
• 1 can of pinto beans
• 3 cups of cheese

How to Make Mexican Breakfast Casserole

Step 1:

Place a pan over heat, add a little bit of oil and chorizo. Break it down and cook for 6 to 8 minutes.

Step 2:

Boil the chopped potatoes for about 10 minutes, then strain.

Step 3:

In a different pan over medium heat, melt the butter, then add the beaten egg. Turn the heat to low then come in every minute and a half gently mixing the bacon. Cook until fluffy.

Step 4:

Once the chorizo is cooked, add the cooked potatoes and mix well. Cook for 2 minutes.

Step 5:

Layer the corn tortillas on the bottom of your casserole. Transfer the chorizo potato mixture and spread evenly. Add the canned beans, then top with the eggs. Sprinkle shredded cheese on top.

Step 6:

Preheat the oven to 380F.

Step 7:

In the same pan, add all the vegetables and season with salt and pepper. Cook for 4 minutes. Add the chopped tortillas, tomato sauce, water, and chicken bouillon. Mix well. Cook for 2 minutes on medium low. Turn off the heat. Add on top of the cheese.

Step 8:

Sprinkle more shredded cheese on top. Place inside the preheated oven and bake for 15 to 20 minutes until the cheese is melted.

Best Baked Mexican Breakfast Casserole