Description
This Mexican Breakfast Casserole is a flavorful and hearty dish perfect for a family brunch or meal prep. Featuring a crispy hash brown crust, spicy chorizo, black beans, corn, and a savory egg mixture topped with melted Mexican cheese and salsa, it’s a satisfying combination of textures and bold flavors baked to perfection.
Ingredients
Scale
Base
- 20 ounces frozen shredded hash brown potatoes, thawed
- 1 ounce taco seasoning
Sausage Mixture
- 1 teaspoon olive oil
- 1 pound ground breakfast sausage or chorizo
- 15 ounces black beans, drained
- 15 ounces corn kernels
Egg Mixture
- 12 eggs
- ¼ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup salsa
- 2 cups shredded Mexican cheese mix, divided
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish generously with cooking spray to prevent sticking.
- Make Hash Brown Crust: In a large bowl, combine thawed hash brown potatoes and taco seasoning. Stir well to evenly distribute the seasoning. Press this mixture firmly into the bottom of the prepared baking dish to form a crust layer.
- Cook Sausage and Veggies: Heat olive oil in a large skillet over medium-high heat. Add chorizo or breakfast sausage and cook, breaking it up with a spatula until browned and cooked through, about 8 minutes. Stir in drained black beans and corn kernels and cook together for 1 additional minute. Spread this mixture evenly on top of the hash brown crust in the baking dish.
- Prepare Egg Mixture: In a large bowl, whisk together eggs, whole milk, salt, pepper, 1 cup shredded cheese, and salsa until well combined. Pour this egg mixture evenly over the sausage and vegetable layer in the casserole dish.
- Bake Casserole: Place the casserole in the preheated oven and bake uncovered for 30 minutes. After 30 minutes, remove from oven and sprinkle the remaining 1 cup of shredded Mexican cheese evenly over the top.
- Finish Baking: Return the casserole to the oven and bake for an additional 10 minutes, or until the center is fully set and no longer liquid. The cheese on top should be melted and slightly bubbly.
- Cool and Serve: Remove the casserole from the oven and let it cool for 10 minutes to firm up before slicing. Serve warm.
Notes
- If the top of the casserole begins to brown before the eggs are fully set, cover the baking dish loosely with aluminum foil to prevent burning while continuing to cook.
- For easier meal prep, assemble the casserole the night before and store it covered in the refrigerator until ready to bake.
- Use a generous coating of cooking spray on the baking dish to ensure the casserole releases easily and prevents sticking.
