I was not a fan of breakfast casseroles. Sausage, eggs, cheese and lots of bread. They were fine and worked well as breakfast for a crowd, but the amount of time it took to put it together and then bake wasn’t worth the mostly bland flavor when it was finally ready.
This one changed my mind. It is the perfect make-ahead breakfast dish and definitely not your ordinary breakfast casserole. Full of southwest flavor but without the carbs and calories from chunks of bread, this Overnight Mexican Breakfast Casserole recipe will feed a crowd and is great for a casual Sunday morning or as a headliner at your holiday brunch.
And to make it easier on you, this unique breakfast recipe is even better assembled a day ahead and left to ‘cure’ overnight in the refrigerator before baking the next day.
By using corn tortillas instead of bread, the carbs are lower, and the dish becomes gluten-free (double-check the sausage to confirm). Also called Green Chili Egg Casserole, you could easily convert this to a vegetarian dish by doubling the green chilies and substituting black beans and/or corn for the sausage to give it a meaty vibe.
There are other overnight breakfast ideas such as overnight french toast or overnight oats, but this green chili breakfast is packed with protein and will keep everyone satiated for hours.
Make-Ahead Christmas Breakfast
Whether it is just for immediate family or the entire extended crew will be there for Christmas morning, the best gift you can give yourself is time out of the kitchen on this magical morning.
If you’d like to add more Christmas color to this breakfast casserole, simply dice up red and green pepper and it to the sausage and garlic mixture. Or if you can find red corn tortillas, that would be perfectly festive.
For additional Christmas colored toppings, mix a combination of chopped tomatoes and green onion or jalapenos.
I like to serve this breakfast casserole with a side of fresh fruit. And don’t forget the Christmas morning mimosas. Check out this kicked-up mimosa recipe with a little Mexican twist.
AN EASTER BRUNCH EGG CASSEROLE WITHOUT BREAD
If you’re hosting an Easter brunch or bringing a dish to an Easter potluck, a Mexican breakfast casserole will bring amazing flavor to the gathering.
This breakfast casserole makes a great main dish, but it will also go nicely as a side for the traditional Easter ham.
And since many Easter brunches often have hot cross buns or other breads, an egg casserole without the bread is even more appropriate.
If you need an Easter dessert idea, check out our lightened-up carrot cake for a real crowd-pleaser. This can be made as a layer cake, a sheet cake or cupcakes.
How To Make Overnight Mexican Breakfast Casserole
This is such a simple recipe with an amazing flavorful result!
Step 1: Cook the sausage in a saute pan adding in garlic and any optional veggies toward the end of the cooking time. Drain excess fat.
Step 2: Spray a baking dish with cooking spray, then layer half of the corn tortilla strips, half of the sausage mixture, half of the green chilies and half of the shredded cheese. Repeat layering with the second half of the tortilla strips, sausage mixture, green chilies and cheese.
Step 3: Vigorously whisk the eggs with milk and spices and pour over the top of the layers in the baking dish. Place tomato slices over the top and sprinkle all with chili powder to taste. Cover with plastic wrap or foil and leave overnight in the refrigerator.
Step 4: Remove the wrap/foil and bake for 45-50 minutes at 350 until the edges start to brown and the center does not jiggle.
Overnight Mexican Breakfast Casserole Recipe
- 1 lb. sausage (I use hot, but you can also use turkey sausage or chicken sausage in place of pork)
- 1 clove garlic (minced)
- 10 corn tortillas, sliced into small strips
- 1 can chopped mild green chilies
- 1 1/2 cups pepper jack cheese, shredded
- 12 large eggs
- 1 cup milk
- 1 tsp. onion powder
- 1 tsp. ground cumin
- 1 tsp. chili powder + more for sprinkling over top
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 medium ripe tomato, cut into thin slices
- Optional toppings: diced avocado, sour cream, a smoky salsa
- Brown sausage and drain any excess fast. Add minced garlic and saute for a few more minutes.
- Lightly spray a 9” x 13” baking dish with cooking spray.
- In the baking dish, evenly place half of the tortilla strips, followed by half of the sausage, half of the chopped chilies and half of the cheese. Repeat the layering with the remaining tortilla strips, sausage, chilies and cheese.
- In a medium bowl, whisk the eggs, milk, onion powder, cumin, chili powder, salt and pepper until they are well mixed. Pour the mixture evenly over the top of the layers in the baking dish.
- Place the slices of tomato over the top. Sprinkle with chili powder to taste.
- Cover with plastic wrap. Place in the refrigerator overnight.
- The next day, preheat the oven to 375° F. Remove the plastic wrap from the dish and bake for 45- 50 minutes, or until the top is golden and the sides are slightly browned.
- Serve with diced avocado, sour cream and salsa as desired.
For a red and green Christmas version, consider using red corn tortillas or add diced red and green pepper to the sausage and garlic mixture.
Need to keep this dish warm on a buffet? I use a warming tray for parties and gatherings ALL the time. You can remove the triple server and place baking dish(es) onto the heating surface.
Another helpful serving item is the small serving bowl on ice, shown above with sour cream. If your condiments or a chilled dip will be sitting out for some time, this little bowl allows you to fill the chamber below with ice and keep the contents of the stainless bowl chilled for hours.
Taking the breakfast casserole to someone’s house or an office party? A baking dish with a tight fitting lid is a must, and an insulated casserole carrier makes it much easier to transport. Need to bring 2 dishes? There is a double carrier too.