Mexican Breakfast casserole
This mexican breakfast casserole is a perfect make-ahead dish for busy mornings or weekend brunch. Packed with protein from sausage and eggs plus nutrients from fresh vegetables and cheese this recipe is filling flavorful and simple to prepare. It’s also versatile so you can tailor it to your taste with whatever veggies or proteins you have on hand.
Time Required
Prep Time 15 minutes
Cook Time 40–45 minutes
Total Time ~1 hour
Ingredients
1 pound ground breakfast sausage
10 large eggs
1 cup milk (any kind)
1 cup shredded cheddar cheese
1 cup bell peppers chopped (red yellow or green)
1/2 cup chopped onion (optional)
1 cup fresh spinach or kale
1/2 cup sliced cherry tomatoes
1 jalapeño sliced (optional for heat)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray for greasing dish
Instructions
Preheat Oven
Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with cooking spray
Cook Sausage
In a skillet over medium heat cook the sausage until browned and fully cooked. Drain any excess fat.
Prepare Veggies
While sausage cooks chop the vegetables. Lightly sauté onions and peppers if you want them softer.
Mix Egg Base
In a large bowl whisk together eggs milk garlic powder salt and pepper.
Assemble Casserole
Spread cooked sausage evenly in the baking dish. Layer in vegetables spinach cheese and pour egg mixture over the top. Gently stir to combine layers slightly.
Bake
Bake uncovered for 40–45 minutes or until eggs are set and the top is golden brown.
Cool and Serve
Let it cool for 5–10 minutes before slicing. Serve warm with a side salad or fresh fruit.
Tips and Variations
Tips
Use full-fat cheese for best flavor and melting
Cook sausage and drain fat well to avoid greasiness
Let the casserole rest after baking so it slices cleanly
This can be made the night before and baked in the morning
Store leftovers in the fridge for up to 4 days or freeze for up to 2 months
Reheat in the oven or microwave until warmed through
Variations
Vegetarian – Skip the sausage and use mushrooms black beans or extra veggies instead
Spicy – Add diced green chiles jalapeños or hot sauce into the egg mix
Low Carb – Leave out starchy add-ins like potatoes and load up on greens and meat
Cheese Swap – Try mozzarella pepper jack or feta for different flavor profiles
Meat Lovers – Mix sausage bacon and diced ham for a protein-heavy version
Southwest Style – Add corn black beans cumin and top with salsa and avocado after baking
Q&A
Q: Can I make this ahead of time?
A: Yes you can prepare the casserole the night before and bake it in the morning
Q: Can I use egg whites only?
A: Yes but the texture will be lighter and you may need more egg whites to match volume
Q: Can I freeze this casserole?
A Yes bake it first let it cool then wrap tightly and freeze for up to 2 months
Q: What size dish should I use?
A: A standard 9×13 inch baking dish works best for even cooking
Q: How do I know it is done baking?
A: The center should be set and a knife should come out clean when inserted
Nutrition Estimate (per serving approx 1 of 8 slices)
Calories 250–350
Protein 15–20 grams
Fat 18–25 grams
Carbohydrates 6–10 grams
Fiber 1–2 grams
Note Values vary based on ingredients used and portion size
Conclusion
This mexican breakfast casserole is a delicious and satisfying way to start your day. Packed with protein vegetables and cheesy goodness it’s easy to customize store and reheat. Whether you’re feeding a family or meal prepping for the week this simple egg bake delivers flavor and nutrition in every bite.