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A piece of mexican breakfast casserole on a white plate with a bite on a fork sitting on the plate

Mexican Breakfast Casserole

  • Author: Jodi
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 minutes
  • Yield: 12 to 15 servings 1x


  • 1 pound bulk pork sausage, cooked and drained 
  • 1 package (20 ounces) refrigerated shredded hash brown potatoes (I use Simply Potatoes)
  • 2 cans (4 oz) diced green chiles
  • 1 cup salsa (use your favorite)
  • 2 cups shredded colby jack cheese
  • 8 large eggs
  • 2/3 cup milk
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Preheat oven to 350°. Spray a 9×13 baking dish with cooking spray and set aside. 
  2. In a large skillet, cook sausage until no longer pink. Drain again grease and set aside.
  3. Spread the hash browns evenly in the bottom of the prepared baking dish. Next spread the green chilies, followed by the salsa, the sausage and finally the cheese. Set aside. 
  4. In a medium bowl, whisk together the eggs, milk, cumin, red pepper flakes, salt and pepper. Pour over the layered ingredients.
  5. Bake, uncovered, until eggs are set in center, 35-40 minutes. Let stand 15 minutes. If desired, serve with warm tortillas, sour cream and additional salsa.

  • Category: Breakfast
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