Mexican Breakfast Casserole

Oh, what a delightful start to my morning! This unique and flavorsome Mexican breakfast casserole has truly amazed me with its spiciness and sauciness. I never imagined I could create something so fantastic, but here it is—wow!

I must share the story of how this delightful dish came to be. It all began after a restless night’s sleep due to my neighbor’s incessantly barking dog. Determined not to let it ruin my morning, I decided to rise early and settle on the couch with my laptop. I posted about my sleepless night on Twitter, and to my surprise, my friend Marco responded with a cooking challenge.

Initially, I took it as a joke, but when Marco shared his recipe and I discovered that all the ingredients were conveniently waiting in my fridge, I decided to give it a try. I embarked on this culinary adventure, dedicating just one hour of my time.

After the hour had passed, I eagerly opened the oven and was greeted by the enticing aroma of the Mexican breakfast casserole. My body awakened, and with fork in hand, I couldn’t help but exclaim, “Wow!” With such simple ingredients listed below, I had managed to create a perfect dish. Thanks, Marco!

Mexican Breakfast Casserole

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 6


  • 4 cans of mild green chilies whole (drained and seeded)
  • 6 oz. Mexican farmer's cheese finely chopped
  • 8 large eggs beaten
  • 1/2 onion finely chopped
  • 1/4 tsp. black pepper
  • 6 oz. chorizo
  • 1/4 tsp. salt


  • Preheat the oven to 350 degrees Fahrenheit.
  • Grease a square glass baking dish with vegetable spray.
  • In a skillet, cook the chorizo. When nearly done, add the onions and sauté until cooked through.
  • Slice the chilies lengthwise, open them up, and remove any seeds and membranes.
  • Create a layer at the bottom of the baking dish using half of the chilies.
  • In a mixing bowl, whisk together the beaten eggs, salt, and black pepper.
  • Sprinkle half of the chorizo mixture over the layered chilies, followed by half of the finely chopped cheese.
  • Pour half of the beaten eggs over the top as the next layer.
  • Create another layer using the remaining chilies.
  • Repeat the layering process with the remaining chorizo and cheese, just as before.
  • Pour the remaining beaten eggs over the top layer.
  • Bake the casserole for approximately 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  • Once baked, allow the casserole to cool for about 5 minutes.
  • Cut it into sections and serve with salsa poured over the top, alongside warm flour tortillas.
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