Mexican Breakfast Casserole

Mexican Breakfast Casserole
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Calories 533 cals
Total Fat 35 g
Cholesterol 232 mg
Dietary Fiber 1 g
Sodium 1094 mg
Protein 26 g
Total Carbohydrate 25 g

Prep Time: 30 Minutes

Time to Table: 1 Hour 10 Minutes

Serves: 10


  • 8 cups Mexican bolillos rolls or French bread, cubed
  • 1 pound Chorizo Sausage
  • 1/2 cup finely chopped red bell pepper
  • 1/3 cup sliced green onions
  • 1/4 cup canned chopped mild green chiles
  • 8 large eggs
  • 1 cup Daisy Sour Cream
  • 2 cups whole milk
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Mexican cheese blend
  • 1/3 cup chopped fresh cilantro


Coat a 13x9-inch glass baking dish with nonstick cooking spray. Spread the bread over the bottom of the dish. Cook the sausage in a large skillet over medium-high heat for 5 to 8 minutes or until thoroughly cooked and no longer pink in the center, stirring frequently. Drain the sausage on a paper towel-covered plate. Arrange the drained sausage over the bread. Sprinkle with the bell pepper, green onions and green chiles. Whisk the eggs in a large bowl until blended. Whisk in the sour cream, milk, cumin, salt and pepper. Pour over the bread mixture. Sprinkle with the cheese. Cover and refrigerate overnight, if desired. Heat the oven to 350 degrees. Bake, uncovered, for 35 to 45 minutes or until puffed and a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. Sprinkle with cilantro and serve with desired toppings. Topping suggestions: additional sour cream, chopped avocado, chopped tomato or Pico de Gallo.


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