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Mexican Breakfast Casserole With Green Chiles - A Warm, Flavorful Start to Your Day

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Large eggs (10–12): The base of the casserole, creamy and rich.
  • Milk or half-and-half (1 cup): Adds moisture and a custard-like texture.
  • Breakfast sausage (1 pound), cooked and crumbled, or black beans (1 can, drained and rinsed) for a vegetarian swap.
  • Green chiles (2 cans, 4 ounces each), diced and mild or medium, drained.
  • Shredded cheese (2 cups): Cheddar, Monterey Jack, or a Mexican blend.
  • Onion (1 small), finely chopped.
  • Red bell pepper (1), diced.
  • Garlic (2 cloves), minced.
  • Corn tortillas (8–10) or frozen shredded hash browns (3 cups): choose one for the base.
  • Ground cumin (1 teaspoon) and chili powder (1/2 teaspoon): warm, earthy flavor.
  • Salt (1 teaspoon) and black pepper (1/2 teaspoon): to season.
  • Fresh cilantro (optional), chopped, for garnish.
  • Nonstick spray or oil, for the baking dish.
  • Salsa, avocado, or hot sauce for serving.

Method
 

  1. Prep your pan and oven. Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with nonstick spray or a little oil.
  2. Cook the sausage and veggies. In a large skillet over medium heat, cook the sausage until browned and crumbly. Remove and drain excess fat. In the same pan, sauté the onion and bell pepper until soft, about 4–5 minutes. Add garlic and cook 30 seconds. Stir in cumin, chili powder, and a pinch of salt.
  3. Layer the base. If using tortillas, tear them into large strips and layer evenly in the baking dish. If using hash browns, spread them in an even layer and season with a little salt and pepper.
  4. Add the savory mix. Scatter the cooked sausage (or black beans) over the base. Sprinkle on the sautéed veggies and the drained green chiles.
  5. Whisk the eggs. In a large bowl, whisk the eggs, milk, salt, and pepper until smooth. Pour the mixture evenly over the casserole.
  6. Add the cheese. Sprinkle the shredded cheese evenly over the top.
  7. Bake. Place the casserole in the oven and bake for 30–40 minutes, or until the center is set and the top is golden. A knife inserted in the middle should come out without runny egg.
  8. Rest and garnish. Let the casserole rest for 10 minutes. This helps it set up for clean slices. Top with chopped cilantro if you like.
  9. Serve. Cut into squares and serve with salsa, avocado, and a squeeze of lime. A side of fruit or a simple salad rounds it out.