I can never resist this loaded Tex-Mex breakfast casserole with tortillas, chorizo, salsa, and two melty cheeses. It is the famous Arizona bed and breakfast favorite that always disappears first.

Jump to Recipe

I’m obsessed with Eggs Ole because it hits that messy, bold Tex-Mex breakfast craving without pretending to be fancy. This casserole is stacked with the good stuff, especially fresh Mexican chorizo and flour tortillas, so every bite has that savory, slightly spicy, cheesy breakfast attitude I want on a lazy weekend or when people are hovering around my kitchen asking what smells so good.

And honestly, I love a breakfast casserole that actually tastes like something. Not bland.

Not sad. Just big flavor, melty layers, and enough personality to steal the whole brunch table.

But I’d eat it for dinner too.

Ingredients

Print Recipe (No Advertisments)

Mexican chorizo brings big, spicy flavor and makes the whole casserole feel hearty.
Flour tortillas soften into cozy layers, kind of like breakfast lasagna.
Eggs hold everything together and add that classic brunchy protein boost.
Whole milk keeps the eggs tender, not rubbery or dry.
Sharp cheddar gives you that bold, melty cheese pull everyone wants.
Monterey Jack melts super smoothly and balances the stronger cheddar.
Chunky salsa adds tomatoes, zip, and a little “I didn’t try too hard” magic.
Onion gets sweet and savory, making the chorizo taste even better.
Green chiles bring gentle heat without scaring off breakfast people.
Cilantro adds freshness, unless you’re one of those cilantro soap people.
Green onions give a crisp little bite at the end.
Jalapeño is optional, but Plus, it’s great if you like morning heat.
Salt and pepper keep the whole thing from tasting flat.
Basically, they matter.
Oil or butter helps brown the good stuff and adds a little richness.

Ingredient Quantities

1 pound fresh Mexican chorizo, casing removed

10 to 12 small flour tortillas, cut or torn into pieces

8 large eggs

1 cup whole milk

2 cups sharp cheddar cheese, shredded

1 cup Monterey Jack cheese, shredded

1 cup chunky salsa, mild or medium depending on taste

1 small yellow or white onion, finely chopped

1 can 4 ounces diced green chiles, drained

2 tablespoons fresh cilantro, chopped

3 green onions, thinly sliced

1 medium jalapeño, seeded and minced, optional

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

2 tablespoons vegetable oil or butter for cooking the chorizo and onion

Nonstick cooking spray or extra oil for greasing the baking dish

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F and grease a 9×13 inch baking dish with nonstick spray or a little oil or butter.

2. In a large skillet heat 2 tablespoons vegetable oil or butter over medium heat and add 1 pound fresh Mexican chorizo (casing removed) and 1 small finely chopped yellow or white onion. Cook, breaking up the chorizo, until the meat is cooked through and the onion is soft, about 6 to 8 minutes.

3. Use a slotted spoon to transfer the chorizo and onion to a plate lined with paper towels to drain any excess fat.

4. Scatter 10 to 12 small flour tortillas, torn or cut into pieces, evenly across the bottom of the prepared baking dish.

5. Sprinkle half of the cooked chorizo and onion mixture over the tortillas, then evenly distribute 1 can (4 ounces) diced green chiles (drained), 1 cup chunky salsa, and the optional 1 medium seeded and minced jalapeño if using.

6. Top with 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese, reserving a handful for the top if you like extra browning.

7. In a medium bowl whisk together 8 large eggs, 1 cup whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until combined.

8. Pour the egg mixture evenly over the layered tortillas, chorizo, chiles, salsa, and cheeses, pressing gently so the tortillas soak up the custard.

9. Bake in the preheated oven for 30 to 40 minutes, until the center is set and the top is golden and bubbly.

10. Remove from the oven and let rest 5 to 10 minutes, then sprinkle with 2 tablespoons chopped fresh cilantro and 3 thinly sliced green onions before slicing and serving with extra salsa if desired.

Equipment Needed

1. 9×13 inch baking dish, greased
2. Oven (preheated to 350 F)
3. Large skillet or sauté pan
4. Slotted spoon and spatula or wooden spoon
5. Medium and large mixing bowls
6. Whisk and measuring cups and spoons
7. Cutting board and chef knife
8. Box grater for shredding cheese (or pre-shredded)
9. Paper towels and a plate for draining excess fat

FAQ

Can I make this casserole ahead of time? Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking straight from the fridge.

Can I freeze the casserole? Yes. Bake fully, cool, then wrap tightly and freeze up to 2 months. Thaw overnight in the refrigerator and reheat in a 350 F oven until warmed through about 20 to 30 minutes.

What can I substitute for Mexican chorizo? Use bulk pork sausage seasoned with 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1/2 teaspoon chili powder, and a pinch of cinnamon, or use vegetarian chorizo for a meatless option.

Can I use corn tortillas instead of flour? Yes. Corn tortillas work well but may absorb more liquid. Briefly warm or lightly fry them to make them more pliable before layering to prevent them from becoming too stiff.

How spicy will this be and how can I adjust the heat? Spice level depends on the chiles, salsa, and optional jalapeño. Use mild salsa, omit the jalapeño, and rinse canned chiles to reduce heat. For more heat, choose medium or hot salsa, include the jalapeño, or add a pinch of cayenne.

How should I store leftovers and how long will they keep? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or rewarm in a 350 F oven until heated through.

Eggs Ole, Your New Favorite Mexican Breakfast Casserole Recipe Substitutions and Variations

1 pound fresh Mexican chorizo: cooked ground pork or turkey with 1 tsp smoked paprika + 1 tsp chili powder; crumbled Spanish chorizo, sliced and sautéed; plant based chorizo for vegetarian option.
10 to 12 small flour tortillas: corn tortillas, torn or lightly fried; day old or stale tortillas for better soaking; 8 to 10 large flour tortillas cut smaller if needed.
2 cups sharp cheddar cheese and 1 cup Monterey Jack: pepper Jack for more heat; mild cheddar plus crumbled queso fresco for tang; smoked cheddar for depth.
8 large eggs: 6 large eggs plus 1 cup silken tofu, blended, for a lighter texture; use 10 eggs if you prefer a firmer custard; commercial egg substitute equivalent for 8 eggs.

Pro Tips

1. Cook the chorizo and onion until most of the fat has rendered and the onion is translucent, then drain well on paper towels. This keeps the casserole from becoming greasy and helps the tortillas soak up the custardy egg mixture instead of floating in oil.

2. Tear the tortillas into uneven pieces rather than cutting them perfectly. The irregular shapes create pockets of breadiness and custard, so each bite has a mix of soft, chewy, and saucy textures.

3. Let the assembled dish sit for 5 to 10 minutes after baking before slicing. That short rest time helps the custard set fully so your slices hold together and the flavors meld.

4. If you want more brightness and contrast, stir a tablespoon of lime juice into the salsa or serve wedges of lime alongside. Fresh acidity lifts the richness of the chorizo and cheeses and makes the dish feel lighter.

Eggs Ole, Your New Favorite Mexican Breakfast Casserole Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I can never resist this loaded Tex-Mex breakfast casserole with tortillas, chorizo, salsa, and two melty cheeses. It is the famous Arizona bed and breakfast favorite that always disappears first.

Servings

servings

Calories

670

kcal

Equipment: 1. 9×13 inch baking dish, greased
2. Oven (preheated to 350 F)
3. Large skillet or sauté pan
4. Slotted spoon and spatula or wooden spoon
5. Medium and large mixing bowls
6. Whisk and measuring cups and spoons
7. Cutting board and chef knife
8. Box grater for shredding cheese (or pre-shredded)
9. Paper towels and a plate for draining excess fat

Ingredients

1 pound fresh Mexican chorizo, casing removed
10 to 12 small flour tortillas, cut or torn into pieces
8 large eggs
1 cup whole milk
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
1 cup chunky salsa, mild or medium depending on taste
1 small yellow or white onion, finely chopped
1 can 4 ounces diced green chiles, drained
2 tablespoons fresh cilantro, chopped
3 green onions, thinly sliced
1 medium jalapeño, seeded and minced, optional
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons vegetable oil or butter for cooking the chorizo and onion
Nonstick cooking spray or extra oil for greasing the baking dish

Directions

Preheat oven to 350 F and grease a 9×13 inch baking dish with nonstick spray or a little oil or butter.
In a large skillet heat 2 tablespoons vegetable oil or butter over medium heat and add 1 pound fresh Mexican chorizo (casing removed) and 1 small finely chopped yellow or white onion. Cook, breaking up the chorizo, until the meat is cooked through and the onion is soft, about 6 to 8 minutes.
Use a slotted spoon to transfer the chorizo and onion to a plate lined with paper towels to drain any excess fat.
Scatter 10 to 12 small flour tortillas, torn or cut into pieces, evenly across the bottom of the prepared baking dish.
Sprinkle half of the cooked chorizo and onion mixture over the tortillas, then evenly distribute 1 can (4 ounces) diced green chiles (drained), 1 cup chunky salsa, and the optional 1 medium seeded and minced jalapeño if using.
Top with 2 cups shredded sharp cheddar cheese and 1 cup shredded Monterey Jack cheese, reserving a handful for the top if you like extra browning.
In a medium bowl whisk together 8 large eggs, 1 cup whole milk, 1 teaspoon kosher salt, and 1/2 teaspoon ground black pepper until combined.
Pour the egg mixture evenly over the layered tortillas, chorizo, chiles, salsa, and cheeses, pressing gently so the tortillas soak up the custard.
Bake in the preheated oven for 30 to 40 minutes, until the center is set and the top is golden and bubbly.
Remove from the oven and let rest 5 to 10 minutes, then sprinkle with 2 tablespoons chopped fresh cilantro and 3 thinly sliced green onions before slicing and serving with extra salsa if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.