This is the best, spicy Mexican Breakfast Casserole to make for family or overnight guests. Cheesy and saucy tortillas are stuffed with sausage, eggs, and black beans.
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When you have to make breakfast for a crowd, a make-ahead dish like this one means you don't have to spend the whole morning in the kitchen!
This recipe for Mexican Breakfast Casserole is a hearty and filling choice to start the day, a cheesy, sausage and scrambled eggs dish that big and little folks will all love.
What to expect from this recipe
- An overnight tortilla breakfast casserole filled with scrambled eggs, sausage, black beans, and cheese.
- The casserole can be assembled and refrigerated overnight for an easy bake in the morning.
- It's topped with cheese and enchilada sauce before baking.
- The recipe makes enough for eight servings.
Why you'll love it
If you love Mexican food you'll love this breakfast! Savory dishes like this one are a welcome change from sweet choices like muffins or cereal. It's guaranteed to be a popular breakfast or brunch treat.
Mexican Breakfast Casserole with tortillas is large enough to feed the whole crowd in the morning. If there are any leftovers, they reheat nicely in the oven or the microwave for a snack or light dinner.
Also, because this easy casserole can be made in advance, it makes the morning a whole lot easier. Just prep the dish the night before and have it waiting in the fridge. In the morning, add the sauce and cheese, then pop it in the oven to bake.
A tasty, hot overnight Mexican Breakfast Casserole to make everyone happy and that lets you sleep in just a little. And it looks so delicious—when you set it on the table, expect to hear squeals of delight!
Make this casserole as spicy or mild as you like, with mild breakfast sausage, hot Italian sausage, or chorizo. (Spanish chorizo is cured and ready to eat, while Mexican chorizo is a raw sausage.)
🔪 How to make Mexican Breakfast Casserole
Mexican Breakfast Casserole Ingredients:
- Onions: Diced yellow onion
- Bell pepper: I use green pepper in this dish
- Sausage: Regular bulk sausage or another type
- Eggs: To make scrambled eggs for the filling
- Milk: An ingredient in the eggs
- Salt & Pepper: For a dash of flavor
- Butter: To add flavor and moisture to the eggs
- Sour cream: To add flavor and moisture to the eggs
- Black beans: To make this breakfast more filling
- Tortillas: I use flour tortillas but corn tortillas are good too
- Shredded cheese: I use a Mexican blend
Step 1: Cook the sausage, peppers, and onions
Brown the ground sausage in a large skillet along with the diced bell pepper and diced onion. Cook these together until the sausage is cooked through.
Step 2: Scramble the eggs
Whisk together the eggs, milk, and spices. Cook the eggs in a large skillet over medium heat, gently pulling the eggs together as they cook until no liquid is left but they’re still jiggly. Stir a little butter and sour cream into the eggs, and hold them aside.
Step 3: Assemble the casserole
Spoon some of the sausage mixture over the center of a flour tortilla. Then add the egg mixture, beans, and a sprinkle of cheese. Roll up the tortilla and place it in a greased baking dish. Fill and roll the rest of the tortillas.
Step 4: Refrigerate
Wrap the pan with plastic wrap and refrigerate it overnight.
Step 5: Add toppings and bake
Pour enchilada sauce over the top, then add shredded cheese and peppers. Bake the casserole until it's hot and melty. Serve with salsa and sour cream.
Breakfast casserole variations
I love the fillings in this Mexican breakfast bake, but there's definitely room to customize! For a sweet note, try breakfast sausage or maple sausage. Other meats like chopped ham, chorizo, or diced, cooked bacon are so delicious. Cooked, plant-based sausage crumbles are a great choice, too.
Use other bell pepper varieties, diced poblano peppers, or even spicy chili peppers. Canned green chiles are also tasty in the filling.
Yes! My recipe calls for flour tortillas, but you can make the casserole using corn tortillas instead. Try to find corn tortillas in a similar size if possible—if you can only find small ones, there will be more to fit in the pan. Toast the corn tortillas on a grill top first to make them more flexible.
Since the dish is hearty and savory, fresh fruit salad as a side is a great choice. Crispy hash browns or home fries would also be delicious with this casserole. For toppings options, I recommend sour cream, salsa, extra enchilada sauce, crushed tortilla chips, or guacamole.
Yes, it will freeze very well. Assemble the casserole as explained in the recipe, but instead of refrigerating it, wrap the pan well and place it in the freezer for up to one month. When you're ready to bake, add the cheese, enchilada sauce, and sliced peppers then put them still frozen into the oven, following the baking directions in the recipe.
Definitely! Who doesn't love breakfast for dinner? With eggs, sausage, and beans, the casserole is hearty and filling—perfect for suppertime. Preparing it in advance means you can pop the pan in the oven on a busy weeknight and have it on the table in about 35 minutes.
- Use 8-inch round tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in this casserole. If you like a spicy kick, chorizo is a great choice.
Make-ahead Mexican Breakfast Casserole is an excellent choice when you have guests in your house, or to bring to a breakfast or brunch gathering. You can even make this breakfast bake mid-week for your own family, for the morning or for dinner.
I really think this is the best Mexican Breakfast Casserole recipe ever!
The recipe for overnight Mexican Breakfast Casserole is below. And here are some more make-ahead breakfast ideas:
💬 What do you think of this recipe? Leave your feedback below!
Mexican Breakfast Casserole
- 1 medium yellow onion (about 5 ounces)
- 1 green bell pepper
- 16 ounces bulk sausage, spicy or mild (Chorizo is a great choice if you like spicy)
- 8 large eggs
- ⅓ cup milk
- ½ teaspoon salt
- 1 pinch black pepper
- 1 tablespoon unsalted butter
- 2 tablespoons sour cream
- ⅓ cup black beans, drained
- 8 flour tortillas 8-inch size
- 1¼ cups shredded Mexican blend cheese, divided
To add before baking:
- ½ cup red enchilada sauce
- 1 jalapeño pepper, seeds removed and sliced into rings
- Salsa (to serve with the enchiladas)
- Sour cream (to serve with the enchiladas)
Cook the sausage mixture
- Dice the yellow onion. Remove the stem and seeds from the green pepper, and dice the pepper as well.
- Crumble the sausage into a large nonstick skillet. Add in the onion and pepper. Cook the mixture over medium-high heat, stirring often until the sausage is cooked through and the vegetables are soft - about 10 minutes.
- Transfer the mixture to a bowl and hold it aside. Wipe out the pan
Scramble the eggs
- Crack the eggs into a large bowl and whisk them together until they're blended and smooth. Whisk in the milk, the salt and pepper.
- Heat the skillet over medium heat. When the pan is hot, pour the egg mixture into the pan.
- Allow the eggs to sit for 1 minute, then slowly push a spatula across the bottom. This will push up the egg that has cooked and allow raw egg to flow over the bottom. Let the eggs sit for 30 seconds, then push the eggs again with the spatula. (Reduce the heat a little if they're cooking too fast.)
- Repeat this every 30 seconds or so to slowly cook the egg and push the curds together. When the eggs are done—cooked with no liquid left, but the eggs are still jiggly—remove the pan from the heat.
- Gently stir 1 tablespoon of the butter into the eggs until it's melted. Then stir the sour cream gently through the eggs. Hold the scrambled eggs aside.
Assemble the enchiladas
- Spray a 9x3-inch baking dish with nonstick spray.
- Have the sausage mixture, scrambled eggs, black beans, and shredded cheese ready along with the flour tortillas.
- Set ¼ cup of the shredded cheese aside - this will go on top of the enchiladas just before baking.
- Lay 1 tortilla flat on the work surface. Spoon some of the sausage mixture into the middle. Then spoon some scrambled egg in next to the sausage. Add about a tablespoon of black beans over the eggs and sausage, followed by a couple tablespoons of the shredded cheese.
- Roll up the tortilla over the fillings, then place it in the pan with the seam side down.
- Repeat these steps to fill and roll the rest of the enchiladas and fit them into the pan.
- Cover the pan tightly with plastic wrap and refrigerate the enchiladas overnight.
Top and bake the enchiladas
- Preheat the oven to 375° F.
- Remove the plastic from the pan. Pour the enchilada sauce down the middles of all 8 enchiladas. Sprinkle the ¼ cup of cheese you set aside over the tops of the enchiladas, followed by the jalapeño rings.
- Spray a sheet of foil with nonstick spray, then place it spray side down over the pan, crimping the edges.
- Bake the enchiladas for 30 minutes. Then, remove the foil and bake the enchiladas for 5 more minutes: they should be hot in the centers and the cheese on top melted. Don't let the tortilla edges get too brown.
- Remove the pan from the oven and plate the enchiladas while they're hot. Serve them with salsa and sour cream.
- Leftover enchiladas can be wrapped and refrigerated for up to 3 days. Reheat them in the microwave or covered in the oven until they're hot.
- Use 8-inch round tortillas for this recipe, often labeled as fajita-size.
- You can use hot or mild sausage in these overnight breakfast enchiladas. If you like a spicy kick, chorizo is a great choice for these.