Tex-Mex Breakfast Casserole Recipe

Tex-Mex Breakfast Casserole Recipe

How To Make Tex Mex Breakfast Casserole

Similar to a customary Tex-Mex dish, this breakfast casserole explodes with flavor from the chilis used, the smokiness of the chorizo, and the salsa.

Preparation: 20 minutes
Cooking: 1 hour
Refrigerate Time: 12 hours
Total: 13 hours 20 minutes



  • 14.5ozpotatoes
  • 2linkschorizo sausage
  • ozgreen chileschopped, undrained
  • 2cupsColby-Monterey Jack cheeseshredded
  • 12eggslarge
  • ½cupscallionschopped
  • ½tspsalt
  • 1jalapenosliced thin
  • 4ozavocado
  • 1cupsalsachunky mild


  1. Spray a 9 by 13-inch oblong glass Pyrex baking dish with cooking spray.

  2. Place the potatoes in the baking dish. Top with chorizo, green chilies and 1 cup of the cheese.

  3. In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.

  4. Cover with lid and refrigerate overnight.

  5. When ready to bake, remove from the refrigerator and let it come to room temperature.

  6. Preheat the oven to 325 degrees F.

  7. Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.

  8. Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.

  9. Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.


  • Calories: 291.30kcal
  • Fat: 19.28g
  • Saturated Fat: 8.64g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 7.53g
  • Polyunsaturated Fat: 1.91g
  • Carbohydrates: 12.33g
  • Fiber: 2.49g
  • Sugar: 2.57g
  • Protein: 17.65g
  • Cholesterol: 226.01mg
  • Sodium: 568.17mg
  • Calcium: 246.96mg
  • Potassium: 503.16mg
  • Iron: 2.00mg
  • Vitamin A: 152.65µg
  • Vitamin C: 43.26mg
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