If you are craving a hearty, flavor-packed brunch dish that brings a little fiesta to your morning table, this Tex Mex Breakfast Casserole Recipe will become your new go-to. It’s a wonderful combination of savory breakfast sausage, melty Mexican cheese, and just the right kick from chopped green chilies and salsa, all layered between tender English muffins. Perfect for feeding a crowd or prepping ahead for busy mornings, this casserole offers a comforting, satisfying start to the day with every bite boasting a perfect harmony of tastes and textures.
Ingredients You’ll Need
This Tex Mex Breakfast Casserole Recipe uses simple, accessible ingredients that each play their part in building layers of flavor and texture. Every element contributes something special to the overall experience — from the crispy English muffins to the melty cheese blend and the spicy sausage mixture.
- English Muffins: Tear into bite-sized pieces to provide a sturdy, slightly crispy bread base that soaks up the custardy eggs without becoming mushy.
- Breakfast Sausage: Adds savory richness and a bit of spice; cooking it thoroughly ensures the perfect crumbled texture.
- Onion: Offers sweetness and depth when sautéed until translucent, balancing out the spicy meat and chilies.
- Chopped Green Chilies: Bring a mild heat and a distinct Tex Mex flavor that lifts the whole dish.
- Mexican Cheese Blend: A gooey, melty mixture that creates the casserole’s luscious, cheesy signature.
- Eggs: The binding agent that turns this into a custardy, souffle-like breakfast delight.
- Milk: Adds creaminess to the egg mixture, keeping the casserole moist and tender.
- Salsa: Poured into the egg mixture, it imparts brightness and a subtle kick throughout the casserole.
How to Make Tex Mex Breakfast Casserole Recipe
Step 1: Cook the Sausage Mixture
Start by crumbling and browning the breakfast sausage in a large skillet over medium-high heat. Cooking it until nicely browned, about 8 to 10 minutes, creates that irresistible savory base. Then add diced onions and cook until translucent so their sweetness mellows out the flavor, followed by stirring in chopped green chilies for that classic Tex Mex heat. Once everything is perfectly cooked and fragrant, remove the skillet from the heat and set aside.
Step 2: Prepare the Bread
Tear those English muffins into roughly one-inch pieces. This size is key to make sure the bread layers hold up well, soaking in all the egg and sausage goodness without turning to mush.
Step 3: Layer the Casserole
Grease a 9 by 13-inch baking dish to prevent sticking. Begin by spreading half of the English muffin pieces evenly over the bottom, then layer half of your sausage and chili mixture, followed generously by shredded Mexican cheese. Repeat these layers once more, ensuring each element is distributed evenly for balanced bites in every serving.
Step 4: Mix the Egg Mixture
In a bowl, beat together eggs, milk, and salsa until fully combined. This mixture is going to soak through the layers, creating that creamy custard texture and infusing the whole dish with a bright, slightly spicy flavor.
Step 5: Assemble and Refrigerate Overnight
Pour the egg and salsa mixture evenly over the layered casserole. Cover the dish tightly with aluminum foil to keep everything fresh and place it in the refrigerator overnight. This slow soaking allows the flavors to meld beautifully and makes morning prep a breeze.
Step 6: Prepare to Bake
When you’re ready to bake, remove the casserole from the fridge about 45 minutes to an hour before cooking to come to room temperature. This ensures even baking. Then preheat your oven to 350 degrees Fahrenheit while the casserole rests.
Step 7: Bake to Perfection
Keep the foil on and bake the casserole for 60 minutes to let the eggs set gently. After that, remove the foil and bake for an additional 10 to 15 minutes until the eggs are fully cooked, and the cheese is melted and bubbly on top. Let the casserole rest for 5 to 10 minutes before serving, allowing it to firm up for perfect slices.
How to Serve Tex Mex Breakfast Casserole Recipe
Garnishes
The best Tex Mex Breakfast Casserole Recipe deserves toppings that add fresh brightness and a little extra texture. Think chopped cilantro, sliced avocado, a dollop of sour cream, or a sprinkling of green onions. These garnishes not only enhance the flavor but also make the dish look irresistible and festive.
Side Dishes
Serve this casserole alongside a fresh fruit salad to add natural sweetness, or a side of crispy breakfast potatoes seasoned with smoked paprika and cumin to keep the Tex Mex theme going strong. A fresh, crunchy green salad with a light vinaigrette also contrasts nicely with the casserole’s richness.
Creative Ways to Present
For a fun brunch twist, serve the casserole in individual ramekins or mini cast iron skillets so everyone can enjoy their own personal portion. You can also top each slice with a fried egg for an extra dose of morning goodness, or offer a variety of salsas on the side so guests can customize their spice level.
Make Ahead and Storage
Storing Leftovers
This Tex Mex Breakfast Casserole Recipe keeps wonderfully in the fridge for up to four days when stored in an airtight container. Each reheated slice tastes almost as fresh as the first go, making it a fantastic option for quick breakfasts or even dinner leftover magic.
Freezing
You can freeze any leftover casserole or prepare it fully in advance for freezing before baking. Wrap it tightly with plastic wrap and aluminum foil, and it will keep well in the freezer for up to three months. To bake from frozen, thaw it in the refrigerator overnight and bake as directed.
Reheating
For best results, reheat your Tex Mex Breakfast Casserole Recipe slices in the oven at 350 degrees Fahrenheit until warmed through, about 15 to 20 minutes. Microwaving works in a pinch but may make the texture less crispy.
FAQs
Can I use another type of bread?
Absolutely! While English muffins provide a perfect texture, rustic bread or even day-old sandwich bread works well too. Just tear into bite-sized pieces so it absorbs the egg mixture evenly.
Is it possible to make this vegetarian?
Yes, simply swap out the breakfast sausage for a plant-based sausage or sautéed vegetables like bell peppers, mushrooms, and zucchini for a delicious meat-free version.
Can I make this casserole gluten-free?
Sure thing. Use gluten-free bread or muffins and double-check that your sausage and salsa ingredients do not contain gluten. This way you keep all the flavors without the gluten.
How spicy is this casserole?
The heat level is moderate thanks to the green chilies and salsa. You can easily adjust the spice by choosing mild or hot chilies and salsa varieties depending on your preference.
Can I assemble and bake it the same day?
Yes, you can prepare and bake the casserole right away if you’re short on time. Just bake uncovered for about 50 to 60 minutes, watching closely that the eggs set and the cheese melts evenly.
Final Thoughts
There is something truly special about waking up to the warm, inviting aroma of this Tex Mex Breakfast Casserole Recipe baking in the oven. It’s a wonderful way to bring friends and family together around the table, sharing delicious layers of comfort and spice. Trust me, once you make this casserole, it will quickly become a beloved addition to your breakfast or brunch routine. So go ahead, gather your ingredients, and treat yourself to this festive, flavorful dish—you won’t regret it!
Print
Tex Mex Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes (plus overnight refrigeration)
- Yield: 12 servings
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This Tex Mex Breakfast Casserole is a hearty, flavorful dish perfect for brunch or a family breakfast. Featuring layers of toasted English muffins, savory breakfast sausage, diced onions, green chilies, and melted Mexican cheese blend, all soaked in a salsa-infused egg and milk mixture. Prepared ahead by refrigerating overnight and baked to perfection the next day.
Ingredients
Base
- 6 English Muffins
Sausage Mixture
- 16 oz Breakfast Sausage
- 1 onion, diced
- 1 (4 oz) can chopped green chilies
Cheese
- 4 cups shredded Mexican cheese blend (Cheddar, Monterey Jack, Queso quesadilla blend)
Egg Mixture
- 5 eggs
- 2 cups milk
- 1 cup salsa
Instructions
- Cook sausage mixture: On the stovetop, cook and crumble the breakfast sausage in a large skillet over medium-high heat until browned, about 8-10 minutes. Add the diced onion and cook until translucent, 3-4 minutes. Stir in the chopped green chilies and cook for an additional 1 minute. Remove from heat.
- Prepare English muffins: Tear the English muffins into bite-sized pieces, approximately 1 inch in size.
- Assemble casserole layers: Grease a 9×13-inch baking dish. Evenly layer half of the torn English muffin pieces at the bottom, then half of the sausage mixture, followed by half of the shredded cheese. Repeat these layers once more.
- Mix egg and salsa: In a separate bowl, beat together the eggs, milk, and salsa until well combined. Pour this mixture evenly over the assembled layers in the baking dish.
- Refrigerate overnight: Cover the dish tightly with aluminum foil and refrigerate overnight to allow the flavors to meld and the bread to absorb the egg mixture thoroughly.
- Preheat oven and prepare to bake: Remove the casserole from the refrigerator 45 minutes to 1 hour before baking to come to room temperature. Preheat oven to 350°F (175°C).
- Bake casserole: Keep the casserole covered with foil and bake in the preheated oven for 60 minutes. Then uncover and bake for an additional 10 to 15 minutes until the eggs are set and the cheese is melted and bubbly. Let the casserole rest for 5-10 minutes before serving.
Notes
- For added flavor, you can sprinkle fresh cilantro on top before serving.
- Feel free to substitute the breakfast sausage with turkey sausage for a leaner option.
- Use your favorite salsa variety – mild, medium, or hot – depending on your spice preference.
- This casserole can be assembled and frozen before baking; just thaw overnight in the refrigerator before baking.
- Letting the casserole rest before cutting helps it set for cleaner slices.
