This Tex Mex breakfast casserole brings together all the flavors of a hearty Southwestern morning meal: potatoes, chorizo, green chiles and plenty of cheese. Topped with salsa and avocado, it’s an excellent make-ahead option for holiday mornings, weekend brunches or any time you need to feed a crowd. The recipe is easy to assemble and reheats well, making it perfect for leftovers throughout the week.
The best part: there’s no need to pre-cook the potatoes. This version uses canned diced potatoes for convenience, though you can substitute frozen potatoes or use freshly cooked diced potatoes if you prefer a different texture. The dish holds up well when prepared the night before and baked the next morning, saving time on busy mornings.
I’m pleased to share that this recipe was developed in partnership with Pyrex. Their glass bake-and-store sets are great for preparing casseroles ahead of time, transporting dishes to potlucks, and storing leftovers thanks to snug-fitting lids. A glass baking dish also makes it easy to see when the casserole is set and the cheese is nicely melted.
Tips and Variations
- Make it the night before: assemble the casserole, cover and refrigerate. Bake the next morning for a stress-free holiday breakfast.
- Vegetarian option: omit the chorizo or substitute a plant-based soy chorizo.
- Swap the chorizo for turkey kielbasa or turkey sausage for a lighter protein option.
- Lower-carb version: replace the potatoes with extra vegetables such as bell peppers, tomatoes or mushrooms.
- Cheese choices: Colby-Monterey Jack works well, but cheddar or mozzarella are fine substitutions based on your preference.
- To transport to a potluck: bake the casserole, cover it, and reheat at your destination if possible. Pack salsa and diced avocado separately to keep them fresh.
Other Breakfast Casserole Ideas
- Sausage, Cheese and Veggie Egg Bake
- Veggie, Ham, Egg and Cheese Bake
- Spinach, Artichoke and Feta Breakfast Bake
- Breakfast Sausage and Mushroom Strata
- Loaded Baked Omelet Muffins
Tex Mex Breakfast Casserole
Yield: 10 servings | Serving size: 1 square
Prep: 20 mins | Cook: 1 hr | Total: 1 hr 20 mins
Ingredients
- 14.5 ounce can diced potatoes, drained, or 1 3/4 cups diced cooked potatoes
- 2 links cooked chorizo sausage, diced (about 3 1/2 ounces)
- 2 cans (4.5 ounces each) chopped green chiles, undrained
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 12 large eggs
- 1/2 cup chopped scallions
- 1/2 teaspoon seasoned salt (such as Adobo)
- 1 jalapeño, thinly sliced (optional, for heat)
- 1 small Haas avocado, sliced (about 4 ounces)
- 1 cup chunky mild salsa, for serving
Instructions
- Preheat and prepare: Lightly spray a 3-quart (9″ x 13″) glass baking dish with cooking spray.
- Layer the base: Place the drained diced potatoes evenly in the baking dish. Scatter the diced cooked chorizo and the undrained chopped green chiles over the potatoes. Sprinkle 1 cup of the shredded cheese across the top.
- Mix the eggs: In a medium bowl, whisk together the 12 large eggs, chopped scallions and the seasoned salt until well blended. Pour the egg mixture evenly over the potato, chorizo and chile layer.
- Chill if desired: If preparing ahead, cover with a lid or foil and refrigerate overnight. Remove from the refrigerator 30–60 minutes before baking to allow it to come closer to room temperature for more even baking.
- Bake: Preheat the oven to 325°F (163°C). Bake the casserole uncovered for 55 to 60 minutes, or until a knife inserted near the center comes out clean and the eggs are set.
- Add cheese and jalapeño: Remove the casserole from the oven and evenly top with the remaining 1 cup of shredded cheese and the thinly sliced jalapeño, if using. Return to the oven for 2 minutes, or until the cheese melts.
- Serve: Cut into 10 squares and serve warm with chunky salsa and sliced avocado on the side.
Nutrition (per serving)
- Calories: 248 kcal
- Carbohydrates: 12 g
- Protein: 15.5 g
- Fat: 15.5 g
- Saturated fat: 7.5 g
- Cholesterol: 246.5 mg
- Sodium: 561 mg
- Fiber: 2 g
- Sugar: 3 g
This casserole is ideal for gatherings because it’s easy to scale up, simple to transport and finishes with minimal effort. For best results when making ahead, store the salsa and avocado separately and add them after reheating to keep the avocado fresh and the salsa vibrant.
Disclosure: This post was sponsored by Pyrex. Thank you for supporting the brands that help make these recipes possible. All opinions and recipe details are my own.