Tex-Mex Style Breakfast Casserole
Breakfast casseroles are one of our favorite go-to dishes for holiday mornings and busy weekends when guests are visiting. This Tex-Mex style version is especially fun because everyone can customize their plate with toppings, and it feeds a crowd with minimal effort.
The casserole is simple to make ahead, bakes into a golden, satisfying dish, and always brings praise and happy faces to the table. It’s also a great option to serve for dinner when you want something comforting and protein-rich without a lot of fuss.
If you have extra vegetables that need using, toss them into the skillet—bell peppers, onions, or mushrooms all work well. Fresh herbs like chopped cilantro or chives brighten the dish in summer.
Eggs are a budget-friendly, high-quality protein, and this casserole is a delicious way to stretch them into a filling meal for a family or group.
The vegetables and cheese are interchangeable: use your favorite peppers, swap in a different melting cheese, or omit cheese for a lighter version.
Try this casserole for meal prep
Bake the casserole, let it cool completely, then slice into portions and store in meal-prep containers. It keeps well in the refrigerator for up to four days, making weekday breakfasts or quick lunches easy.
Is sausage healthy?
Sausage can be part of a healthy lifestyle when you choose wisely. Look for sausages with short ingredient lists and minimal additives. Check the sodium content on the label and favor options with lower salt. I often buy chicken or turkey sausage that lists meat first, is gluten-free, nitrate-free, and contains no added sugar or artificial ingredients.
If you’re unsure, ask your butcher for recommendations—many stores now carry quality sausages that are a better fit for balanced meals.
Tip: Freshly shredded cheese from a block melts much better than pre-shredded cheese, which is often coated with powders that inhibit melting.
Yields: 8 servings
Ingredients
- 3 large potatoes (about 3 cups), peeled and very small diced
- 8 oz sausage, sliced
- 2 tablespoons olive oil or avocado oil
- Sea salt and ground black pepper, to taste
- 1 tablespoon ground cumin
- 12 large eggs
- 1 cup freshly shredded Monterey Jack cheese
- 1 bunch green onions, chopped
- 1 jalapeño or red chile, seeded and thinly sliced
Topping ideas
- Diced fresh tomatoes
- Finely diced red onion
- Ripe but firm avocado, sliced or diced
- Fresh cilantro leaves
Instructions
1. Preheat the oven to 375°F (190°C).
2. In a medium baking dish (9×13 works well), combine the diced potatoes and sliced sausage. Drizzle with oil, season with sea salt, pepper, and cumin, and toss to coat. Bake for 20 minutes, or until the potatoes are tender and the sausage is cooked through.
3. While the potatoes bake, whisk the eggs in a large bowl. Stir in the shredded cheese, chopped green onions, sliced jalapeño, and a pinch of sea salt. Set the egg mixture aside.
4. When the potatoes are just tender, carefully pour the egg mixture over the potatoes and sausage. Return the dish to the oven and bake until the eggs are fully set, about 15–18 minutes more.
5. Remove from the oven and top the casserole with diced tomatoes, red onion, avocado, and fresh cilantro as desired. Serve hot.
Enjoy!
— Rachel
