Spicy Breakfast Casserole
by Sommer Collier — last updated on Apr 10, 2026 
My spicy breakfast casserole is the hearty, satisfying breakfast I love making when I want something filling and full of flavor. I layer spicy sausage, eggs, veggies, and melty cheese, then bake everything into a rich, comforting dish. This easy recipe is perfect for keeping you full and energized all day.
I think breakfast casseroles are just the best, if you haven’t noticed. They’re perfect for a relaxing weekend mornings, and can be prepped in advance so I can just pop them in the oven while I’m making coffee. This Mexican breakfast casserole is one recipe I keep making over and over again. With slightly chewy and lightly crispy tortillas, lots of eggs, spicy sausage, and a delicious blend of cheeses, this dish checks all of the boxes for big flavor in every single satisfying bite. It’s pretty much a mashup between a huevos rancheros recipe and a classic hearty American casserole. As mentioned, it can be assembled the night before, making it an easy make-ahead meal. And, let me tell you, the leftovers are excellent for reheating. Be sure to set aside a piece or two…if you can!
Lindsay – ⭐⭐⭐⭐⭐ Made this for breakfast meal prep! I’m loving waking up to a ready made breakfast to start my day!
Table of Contents
Sommer’s Recipe Highlights
Perfect Make-Ahead Dish – I love doing all the prep work and assembling this dish the night before, so that on a Saturday morning, all I need to do is pop it in the oven and wait. It’s perfect for a hassle-free weekend breakfast to feed a crowd!
Bold Southwestern Flavors – From the spicy Mexican chorizo to the chunky salsa, every bite of this casserole is loaded with bold Tex-Mex flavors. And if you’re a fan of heat, just turn up the dial with some extra spiciness!
Simple and Hearty – To make this impressive dish, all you need is a handful of simple ingredients and a few easy steps. This hearty breakfast will keep you full and satisfied for a while.
Key Ingredients and Tips
- Mexican chorizo – This spicy sausage adds a ton of great heat and meaty flavor to this recipe.
- Onion – I like to use white onion (or sweet onion) because it has the best texture and taste for this casserole.
- Red bell pepper – This gives that perfect subtle sweetness and gorgeous pop of color. But feel free to use whatever color peppers you prefer.
- Tortilla chips – I love a good tortilla chip, and these add that signature soft-on-the-inside and crispy-on-the-outside texture to this casserole.
- Eggs – Eggs are essential for any good breakfast bake, plus they make this fluffy and protein-packed.
- Rotel – This is basically canned diced tomatoes and green chilies, which is a classic ingredient in many Mexican-inspired dishes
- Mexican cheese blend – I loooove a cheesy casserole, and this Mexican cheese blend adds just the right amount of sharpness and spice.
How to Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Prep the oven – To get this recipe started, I preheat the oven to 400 degrees Fahrenheit, so that it’s perfectly warm when I’m ready to pop this casserole in.
Cook the chorizo – Next, I cook the chorizo in a skillet, making sure to break it apart so that it kind of looks like minced meat. I let it brown for a couple of minutes.
Add the veggies – Once the chorizo is cooked, I add in the chopped bell peppers and onions. I let the mixture saute until the onions are soft and sweet.
Build the chip base – While that chorizo and veggie mixture is cooking, I grab a baking dish and spread out the tortilla chips in an even layer.
Make the eggs – Then, I grab a mixing bowl, and I combine the eggs, milk, and Rotel. I whisk that up until it’s perfectly fluffy.
Layer ’em up – Now comes the fun part! I sprinkle the chorizo and veggie mixture over the tortilla chips. I top that off with the Mexican shredded cheese blend.
Top with eggs – Finally, I pour the egg mixture on top, making sure it covers the entire layer underneath.
Bake – I pop the baking dish into the oven for about 30 minutes, and then I’m ready to serve!
Recipe Variations
- Beans – Make this dish even heartier by adding in black beans or pinto beans. You can also just swap the chorizo for beans, if you prefer.
- Poblano chile peppers – Turn up the dial on the heat by mixing in some chopped poblano or chipotle chile peppers.
- Taco seasoning – Boost the Tex-Mex flavors by adding in a sprinkle of taco seasoning.
- Chips – I love plain tortilla chips, but you can use other alternatives like blue corn tortilla chips or even Doritos.
Serving Suggestions
This zesty breakfast casserole is so satisfying and filling, that it’s enough to serve it on its own. But if you’d like to turn it into a bigger meal, here are some of my favorite add-ons:
- Garnish each slice with chopped scallion, homemade salsa, pico de gallo, guacamole, and sour cream.
- Serve it alongside a simple salad.
- Pair it with a side of refried beans.
Storing
Leftover breakfast bake can be kept in an airtight container in the fridge for up to 3 days. While you can reheat in a microwave, the texture and flavor will be much better if you use the oven to get the tortillas nice and crispy again.
Frequently Asked Questions
Corn tortilla chips are much heartier, and so adding them to the baking dish allows the eggs to settle between the chips rather than just being absorbed by the tortillas. They soften as they bake, yet are still crispy on top.
Yes! Simply assemble the casserole, cover, and refrigerate until the morning, and then bake for 30-35 minutes at 400 degrees F.
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More Baked Breakfast Recipes
Spicy Breakfast Casserole
Video
Ingredients
- 1 pound Mexican chorizo
- ¾ cup chopped onion
- ¾ cup chopped bell pepper any color
- 9 ounces corn tortillas chips
- 12 large eggs
- 10 ounce can Rotel (stewed tomatoes and chiles)
- 1/3 cup milk
- ½ teaspoon salt
- 1 ½ cups shredded Mexican blend cheese (or half cheddar and half pepper jack)
Instructions
- Preheat the oven to 400 degrees F. Set out a 9X13 inch baking dish, and set a large skillet on the stovetop.
- Place the chorizo in the skillet. Turn the heat on medium-high and break the chorizo apart with a wooden spoon.
- Let the chorizo brown for 1-2 minutes. Then mix in the onions and bell peppers. Sauté the chorizo and veggies another 3-4 minutes, until the onions are softened.
- Meanwhile, place the tortilla chips in the baking dish. Spread them out in an even layer.
- In a mixing bowl, whisk the eggs, Rotel, milk, and salt together.
- Once the chorizo and veggies are cooked, sprinkle them over the tortilla chips. Next sprinkle the shredded cheese over the meat mixture. Shake the dish a little to help the topping work down between the chips.
- Then pour the egg mixture over the top. Shake the dish again so there is chorizo, veggies and cheese further down in the dish.
- Bake on the lowest rack for 25-30 minutes. Then cut into squares and serve!
This recipe is wonderfully easy and consistently delicious. It’s a regular for brinner!
What’s the best way to re-heat in oven? Does it dry out?
Hi Melinda,
I would reheat it for about 10 minutes at 350. :)
This was very good!!! Super easy to make too.
Update: the recipe is fabulous, and the Mrs. loved it! 5 stars!
Made this recipe with a variation of soy chorizo and fresh tomatoes instead of the Rotel. It’s in the oven now and smells delicious!
Do you drain the Rotel?
Hi Melissa,
No, you do not need to drain the Rotel. :)
Made this for breakfast meal prep! I’m loving waking up to a ready made breakfast to start my day!
Yum! This recipe was a big hit here at the house! My family loved it. I can’t wait to make this again!
Such an amazing day starter! Everyone at my house loved it!
Chorizo is available as soy based and is just as good as meat based
sorry but nothing “soy based” is as good as meat based
Try it before you knock it. Meat chorizo is very unhealthy, just look at the label. The soy chorizo has all of the flavor and none of the animal fat that’s clogging your arteries…
This casserole has just the perfect amount of spice and is great for a weekend breakfast or brunch!