Mexican Breakfast Casserole

Mexican Breakfast Casserole

Mexican Breakfast Casserole is the perfect way to treat your family and friends!

For 12 servings


● 8 cups cubed crusty loaf,
● 1 pound ground sausage, cooked and crumbled,
● 4 ounce can Old El Paso diced green chilies,
● 4 cups shredded cheddar cheese,
● 1/2 cup chopped green onion,
● 8 large eggs,
● 2 cups milk,
● 2 teaspoons Old El Paso Taco Seasoning,
● 1/2 teaspoon kosher salt,
● 1/2 teaspoon freshly ground black pepper,
● 1/4 teaspoon smoked paprika,
● 1/2 cup chopped fresh cilantro,
● 1/2 cup cherry tomatoes, quartered.


1. Preheat oven to 350 degrees F. and lightly spray a 9 x 13-inch baking dish with cooking spray.
2. Layer cubed bread, cooked sausage, diced green chilies, shredded cheese and chopped green onion into prepared baking dish.
3. Place eggs, milk, taco seasoning, salt, pepper and smoked paprika into a medium mixing bowl. Whisk to combine and pour over bread mixture. Cover with foil and refrigerate overnight or at least 3 hours.
4. When ready, remove dish from oven and preheat oven to 350 degrees F. Bake dish for 45-55 minutes, until set. Before serving, top with cilantro and cherry tomatoes. Cut into squares.

Bon Appetit!!!

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