Mexican Breakfast Bake
Wake up your taste buds with this hearty and flavor-packed Mexican Breakfast Bake—a vibrant casserole bursting with bold spices and classic Tex-Mex ingredients. This one-dish wonder features a savory blend of chorizo sausage, black beans, sweet corn, and sautéed bell peppers, all bound together with fluffy eggs and creamy whole milk. Topped with a cheesy duo of cheddar and Monterey Jack, plus a layer of crunchy crushed tortilla chips, this breakfast bake achieves the perfect balance of creamy, crispy, and zesty. With just 20 minutes of prep time and a golden bake in the oven, it’s an easy yet impressive dish that’s perfect for feeding a crowd at brunch or meal-prepping for busy mornings. For an extra kick, serve with hot sauce and a sprinkle of fresh cilantro! Keywords: Mexican Breakfast Bake, Tex-Mex breakfast, chorizo casserole, egg bake recipe, easy breakfast ideas.
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Recipe Information
Ingredients
- 8 pieces large eggs
- 0.5 cups whole milk
- 0.5 pounds chorizo sausage
- 1 cups black beans, drained and rinsed
- 0.5 cups sweet corn kernels, drained
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cups shredded cheddar cheese
- 1 cups shredded Monterey Jack cheese
- 1 cup crushed tortilla chips
- 1 tablespoon olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 teaspoons cumin
- 0.5 teaspoons chili powder
- 0.25 cups fresh cilantro, chopped (optional)
- 2 tablespoons hot sauce (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with nonstick spray or a light coating of olive oil.
In a medium skillet over medium heat, add the olive oil and sauté the diced onion and red bell pepper until softened, about 4-5 minutes.
Add the garlic and cook for another 1 minute, stirring continuously to prevent burning.
Add the chorizo sausage to the skillet and cook until fully browned, breaking it up with a wooden spoon, about 6-7 minutes. Once cooked, remove from heat and drain excess fat if necessary.
In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, cumin, and chili powder until well combined.
Fold in the black beans, corn, cooked chorizo mixture, half of the shredded cheddar cheese, and half of the shredded Monterey Jack cheese into the egg mixture.
Pour the egg mixture evenly into the prepared baking dish.
Sprinkle the crushed tortilla chips over the top, followed by the remaining cheddar and Monterey Jack cheese.
Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
Remove from oven and let rest for 5-10 minutes before slicing and serving.
Optional: Garnish with chopped fresh cilantro and serve with hot sauce on the side for added heat.
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.2 g | ||
| Protein | 31.6 g | 63% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 361 mg | 28% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 387 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
