Description

A flavor-packed Mexican Egg Bake loaded with eggs, chorizo, black beans, tortillas, and melted cheese, baked to perfection. This easy make-ahead breakfast casserole is perfect for meal prep, a crowd-pleasing brunch, or a busy weekday morning. Customize it with your favorite toppings like avocado, jalapeños, and fresh cilantro for the ultimate Tex-Mex breakfast!

Ingredients

Scale

12 large eggs
1/3 cup milk (any type)
1 lb chorizo or breakfast sausage (or plant-based alternative)
1 small onion, diced
1 poblano or green bell pepper, diced
2 cloves garlic, minced
1 cup black beans, drained and rinsed
2/3 cup corn (fresh, frozen, or canned)
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon chili powder (optional)
1 1/2 cups salsa (red or green)
8 small corn tortillas, halved
2 cups shredded Mexican-blend cheese

Toppings (Optional):

Diced avocado
Chopped cilantro
Sliced jalapeños
Cotija cheese
Sour cream

Instructions

Preheat & Prepare:
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
Cook the Meat & Veggies:
- In a large skillet, cook chorizo (or sausage) over medium heat until browned. Remove and set aside.
- In the same skillet, sauté onions and bell peppers for 3-4 minutes until softened. Add garlic, corn, black beans, cumin, chili powder, and salt, stirring for another minute.
Whisk the Eggs:
- In a large bowl, whisk together eggs and milk until fully combined.
Assemble the Layers:
- Layer half of the tortillas in the baking dish.
- Add half of the meat & veggie mixture, half of the salsa, and half of the egg mixture.
- Sprinkle with half of the cheese.
- Repeat with the remaining layers.
Bake:
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for another 10-15 minutes, until golden brown and the center is set.
Serve & Garnish:
- Let the bake cool for 5-10 minutes before slicing.
- Top with avocado, cilantro, jalapeños, and cotija cheese, if desired.

Notes

Make-Ahead: Assemble the bake and refrigerate overnight, then bake as directed.
Freezing Instructions: Bake, cool, and freeze for up to 3 months. Thaw overnight and reheat in the oven at 350°F (175°C) for 15-20 minutes.
Spicy Kick: Add diced jalapeños or chipotle in adobo for extra heat.
Vegetarian Version: Swap chorizo for sautéed mushrooms or plant-based sausage.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast / Brunch
Method: Baking
Cuisine: Mexican / Tex-Mex

Nutrition

Serving Size: 1 slice (1/8 of dish)
Calories: ~350 kcal
Sugar: 3g
Sodium: 600mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 5g
Protein: 18g
Cholesterol: 240mg

Keywords: Mexican Egg Bake, Mexican breakfast casserole, baked eggs, chorizo egg bake, Tex-Mex breakfast, easy breakfast casserole, meal prep breakfast