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Tex Mex Breakfast Casserole

Tex Mex Breakfast Casserole Recipe

This is a great breakfast recipe because it allows for many variations and flexibility. Simply swap ingredients to allow for taste or dietary restrictions, or you can prep/bake ahead of time for events or holidays. 

Course Breakfast
Keyword breakfast, casserole, eggs, tex mex
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Calories 248 kcal
Author Gina Homolka


  • 14.5 ounce can diced potatoes or 1 3/4 cup diced cooked potatoes
  • 3 1/2 ounces cooked chorizo sausage - diced (2 links)
  • 2 cans chopped green chilies (undrained) (4.5 ounces)
  • 2 cups shredded Colby-Monterey Jack cheese
  • 12 large eggs
  • 1/2 cup chopped scallions
  • 1/2 teaspoon seasoned salt such as Adobo
  • 1 jalapeno sliced thin
  • 4 ounces avocado sliced
  • 1 cup chunky mild salsa


  1. Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray

  2. Place the potatoes in the baking dish. Top with chorizo, green chiles 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, if preparing the night before.

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

  6. Pre-heat the oven to 325°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.

Nutrition Facts
Tex Mex Breakfast Casserole Recipe
Amount Per Serving
Calories 248 Calories from Fat 140
% Daily Value*
Fat 15.5g24%
Saturated Fat 7.5g47%
Cholesterol 246.5mg82%
Sodium 561mg24%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 3g3%
Protein 15.5g31%
* Percent Daily Values are based on a 2000 calorie diet.