Overnight Mexican Breakfast Casserole
If you’re looking for an easy and delicious breakfast to serve for the holidays, look no further than this Overnight Mexican Breakfast Casserole!
This Mexican Breakfast Casserole is one of my favorite brunch recipes to make when I need something easy, hearty, and guaranteed to please a crowd! It has bold flavors from the spicy sausage, green chilis, creamy eggs, and melty cheese, but it comes together with simple ingredients and very little effort. My favorite part about this recipe is that it can be prepped the night before, refrigerated, and baked the next morning. For holidays, busy weekends, or hosting overnight guests, this casserole is one you’ll be glad to have on hand!
My husband Zane and I love gathering with our daughters and their spouses for a Sunday after-church brunch, and this casserole has become one of our favorites to enjoy together.
Why This Recipe Works
This Overnight Mexican Breakfast Casserole checks all the boxes of a go-to breakfast recipe for me! It’s make-ahead friendly, so all the work happens the night before, and it bakes into a fluffy, flavorful, perfectly-set breakfast that slices beautifully. The combination of shredded hash browns/tater tots, hot breakfast sausage, green chilis, and two kinds of cheese creates a savory base with just the right amount of heat! Since there’s no bread involved, the texture stays firm and never soggy, even after resting overnight.
What Ingredients Are In This Recipe?
This delicious recipe comes together with just a few breakfast staples and a few flavor-boosting ingredients! All you need for this casserole is: shredded hash browns or tater tots, a sleeve of hot breakfast sausage, two cans of chopped green chilis, a mix of pepper pack and Monterey Jack (or cheddar), a dozen eggs, a bit of diced onion, and a few pantry seasonings—salt, pepper, and garlic powder. For serving, I love to pair it with sliced avocado and fresh salsa!
How Do I Make This Overnight Mexican Breakfast Casserole?
Making this Overnight Mexican Breakfast Casserole is really just a matter of assembling the ingredients! Start by spraying a baking dish with avocado oil and spreading the shredded hash browns or tater tots across the bottom. While the potatoes rest in the dish, brown the sausage and diced onion together in a skillet until the sausage is fully cooked and drain off any excess grease. Stir the shredded cheese into the hot sausage mixture along with the green chilis, and spread this mixture evenly over the potatoes.
In a medium bowl, whisk the eggs with the salt, pepper, and garlic powder until fully blended. Pour the seasoned eggs evenly across the casserole, making sure everything is well-coated. At this point, you can either bake it immediately or cover the dish tightly and refrigerate it overnight. The overnight rest allows the flavors to meld and makes the morning cooking as easy as turning on the oven!
Baking and Serving
If you’ve refrigerated the casserole overnight, let it sit at room temperature for about 30 minutes before baking. When you’re ready, place it in a 325°F oven and bake it uncovered for one hour, or until a knife inserted in the center comes out clean. Sprinkle the remaining cheese on top and bake for just a few more minutes or until the cheese is melted and bubbly. Slice the casserole into squares and top each serving with sliced avocado and a generous spoonful of salsa.
What Pairs Well With This Casserole?
This dish is filling enough to serve on its own, but it also pairs beautifully with simple sides. For breakfast or brunch, I love to pair it with sourdough toast and fresh fruit. If you want to lean into the Tex-Mex theme, you could also pair it with warm corn or flour tortillas and black beans. For a little extra kick, feel free to garnish with some pickled jalapeños or hot sauce!
Storing and Reheating
This casserole keeps well, which makes it great for leftovers! Store any leftovers covered in the refrigerator for up to four days, and reheat individual slices in the microwave or oven. You can also freeze fully baked slices for quick, grab-and-reheat weekday breakfasts. They thaw and warm beautifully!
Extra Tips and Variations!
If you prefer a milder version, swap the hot sausage for mild and use plain Monterey Jack or cheddar instead of pepper jack. The recipe is also flexible enough to add extra vegetables like bell peppers, green onions, or spinach. This is a great way to sneak in some extra veggies!
This delicious Overnight Mexican Breakfast Casserole is one of my family’s favorite breakfast dishes, and I hope you and your loved ones enjoy it too! From its bold flavors to easy assembly, I’m sure you’ll see why this recipe is one of my go-to’s. If you try it, be sure to leave a review in the comments below. Be Blessed, and Stay Savvy!
For more delicious breakfast ideas, be sure to check out the recipes below!
- Overnight Sausage Pancake French Toast Casserole
- Blackberry Baked Steel-Cut Oats Are The Perfect Breakfast Option!
- Spinach Bacon Buttermilk Quiche
-
Breakfast Sausage Quiche with a Hash Brown Crust
Overnight Mexican Breakfast Casserole
Yield: 8 servingsPrep Time: 10 minutesCook Time: 1 hourTotal Time: 1 hourThis recipe is make-ahead friendly and great to serve a crowd!
Ingredients
- 2 cups shredded hash browns or tater tots
- 1 (16 oz) sleeve hot breakfast sausage or diced ham
- 2 cans chopped green chilis
- 1 cup Pepper Jack cheese
- 1 cup Monterey Jack (or cheddar)
- 12 large eggs
- 1/2 cup finely diced onion (Frozen is fine.)
- 1 tsp kosher salt
- 1 tsp ground pepper
- 1/2 tsp garlic powder
- Salsa and avocado slices to serve alongside (Optional)
Instructions
- Spray an oblong baking dish (9 x 13) with avocado oil.
- Spread potatoes in baking dish.
- Brown sausage and onion until sausage is no longer pink. Drain.
- Stir 1 cup cheese + green chilis into meat mixture.
- Pour meat mixture over potatoes.
- In medium bowl, beat eggs, salt, pepper & garlic powder until blended.
- Pour egg mixture over meat and potatoes.
- Bake uncovered at 325F for an hour (or until knife inserted comes out clean).
- Add any remaining cheese on top and bake uncovered for 3 more minutes (or until cheese melts).
- To serve, cut into squares and serve with sliced avocados and salsa.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 383Total Fat 23gSaturated Fat 8gUnsaturated Fat 15gCholesterol 216mgSodium 813mgCarbohydrates 30gFiber 7gSugar 2gProtein 19g
