This is a light and fluffy Mexican Breakfast Casserole layered with tortillas, chorizo, eggs, queso, pico de gallo, salsa verde and so much flavor! It’s a breakfast burrito casserole that your family will clamor over.

You can make this breakfast casserole the night before, or whip it together to serve guests for brunch. Whenever you make it, your crew is sure to enjoy!

I have never been into breakfast casseroles – until now! I took a bite of a chorizo burrito recently, and suddenly I realized how amazing chorizo and eggs are when paired together.

The burrito was filled with chorizo and eggs, topped with white queso, pico de gallo and salsa verde. It was a flavor explosion and one of those meals that I will think about for a long time to come.

I love Mexican food in all formats, but it’s so much fun to serve it for breakfast too! Much like these amazing Breakfast Tacos, you can enjoy those favorite flavors with your morning eggs for a flavor explosion.

That’s where the idea for this burrito breakfast casserole came from. It’s basically a burrito in casserole format, so the whole family can enjoy it without the extra work of rolling burritos all morning.

This chorizo burrito Tex-Mex inspired recipe with not only wake you up, but wake up your taste buds! I’m getting hungry again just thinking about it.

Don’t Skip These: For more of my favorite Easy Breakfast Ideas, head over to this incredible roundup!

Mexican Breakfast Casserole

Chorizo and eggs go together like peanut butter and jelly. It’s an unexpected combination that is so amazing!

Blending the two together in a casserole is quick and easy. No need to make scrambled eggs, you can just blend them with cream for an irresistible light and fluffy texture.

Ingredients and Substitutions

• Chorizo – Cooked and crumbled. Choose your favorite variety and flavor intensity. Check out my incredible chorizo tacos for more information about chorizo!
• Eggs – Whole, size large.
• Heavy Cream – Whole milk (or whatever you have on hand) will also work in a pinch.
• Flour tortillas – Or any of your favorite kind of tortillas.
• White Queso – For spreading across the top of this casserole. Trust me on this one!
• Pico de Gallo – to garnish
• Salsa Verde – to garnish

How to Make

1. Prep – Preheat oven to 350 degrees. Prepare a 9×13” baking dish with cooking spray.
2. Cook Chorizo – Cook chorizo over medium high heat. Optional: add taco seasoning
3. Whisk Eggs and Cream. Set aside.
4. Layer – Line the casserole dish with flour tortillas. Add chorizo. Add another layer of tortillas. Top with egg mixture.
5. Bake – Bake 60 minutes.
6. Garnish – Cover with warmed queso blanco. Garnish with pico de gallo and salsa verde.

Shortcuts

There are so many shortcuts in a Mexican Breakfast Casserole. You can whip it up in just 10 minutes with a few little tricks.

• While I always love making my Queso Blanco from scratch, you can also purchase your favorite white queso. Queso is the true secret that makes the cheesiest, creamiest chorizo breakfast burrito casserole.
• Another simple shortcut is purchasing pico de gallo. You can find it in the produce section of your grocer. You can also make your own pico de gallo with fresh onion, tomato, cilantro and a touch of lime juice.

Make it Ahead

The best thing about this casserole? You can cook the chorizo and put the whole thing together the night before!

Cover, refrigerate, and then you can just pop it in the oven in the morning. So easy, so good!

Serving Suggestions

This breakfast casserole is perfect as-is, but it’s so easy to customize the toppings to make it your own!

Frequently Asked Questions

How to Store

• At Room Temperature – This Mexican breakfast casserole can sit out at room temperature for up to two hours while serving.
• Refrigerate – You can refrigerate the leftover casserole for 3-5 days in an airtight container.
• Freeze – Freeze your breakfast burrito casserole if you’d like. It can be stored (after it is baked and cooled) in an airtight container for up to three months. You can then thaw in refrigerator overnight and bake at 350ºF until heated through – approximately 20 minutes or so.

Nutritional Considerations

• Nut Free
• Gluten Free (if you choose corn tortillas)
• Contains Dairy

What are your family’s favorite breakfast dishes? Do you prefer sweet or savory? If you make this breakfast casserole, I’d love to hear what you think!

Did you make this? Rate the recipe and tag me on social @julieblanner!

Mexican Breakfast Casserole

Prep Time 10 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

A light and fluffy chorizo and eggs Mexican Breakfast Casserole layered with tortillas, queso, pico de gallo, salsa verde and flavor!

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Instructions

• Preheat oven to 350℉. Grease casserole dish.

• Line casserole dish with tortillas.

• Cook chorizo. Layer chorizo on top of tortillas. 

• Top with another layer of tortillas.

• Whisk eggs and milk together. Pour on top of tortillas.

• Bake 60 minutes.

• Cover in warmed queso, drizzle salsa verde and pico de gallo.

Tips

• Don’t worry if your tortillas float while putting the layers together!
• Make it ahead the night before and just throw it in the morning when you wake. See the details below.
• Pro tip: use a spoon in a zig zag motion to create a pretty drizzle with salsa verde.
• You can decide exactly how spicy you’d like this dish to be. If you like a milder spice level, choose a mild chorizo and salsa verde. 

Nutrition Information

Calories: 278kcal (14%), Carbohydrates: 14g (5%), Protein: 19g (38%), Fat: 16g (25%), Saturated Fat: 7g (35%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 172mg (57%), Sodium: 1115mg (46%), Potassium: 254mg (7%), Fiber: 1g (4%), Sugar: 6g (7%), Vitamin A: 738IU (15%), Vitamin C: 1mg (1%), Calcium: 303mg (30%), Iron: 2mg (11%)

Estimated nutrition information is provided as a courtesy and is not guaranteed.