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Breakfast Casserole

Breakfast casserole with a Tex-Mex egg custard and golden, layered cheese. Bake until set and puffy, then finish with sour cream dollops, jalapeño slices, cilantro, and avocado for a colorful brunch-style top.
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Prep Time 1 hour
Cook Time 50 minutes
Total Time 1 hour 50 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

egg custard base
  • 8 large eggs
  • 1.5 cup whole milk
  • 0.5 salt and pepper season to taste; use enough to bring out the egg flavor
  • 0.5 salsa verde use as directed in the pour layer; it provides tang and moisture
  • 0.5 cup diced red onion
cheese and filling
  • 1 cup shredded sharp cheddar
  • 1 cup shredded pepper jack
  • 4 oz diced green chiles use the canned diced green chiles
  • 1 lb chorizo, cooked and crumbled
  • 1 cup frozen corn, thawed
  • 2 cup frozen hash browns, thawed
toppings
  • 1 sour cream dollop on top after baking
  • 0.25 sliced jalapeño add after baking
  • 0.25 fresh cilantro sprinkle after baking
  • 0.25 avocado slices fan across the hot casserole surface

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and layer the casserole
  1. Preheat the oven to 375°F and grease a 9x13 dish so the layers release cleanly.
  2. Layer the thawed hash browns in the greased dish, spreading them into an even layer for consistent baking.
  3. Top with the cooked crumbled chorizo, thawed frozen corn, diced red onion, and diced green chiles to build a Tex-Mex filling base.
  4. Pour the salsa verde over the filling and sprinkle with half the cheddar and pepper jack so the custard bakes around a tangy, cheesy center.
Make and bake the egg custard
  1. Whisk together the eggs and whole milk with salt and pepper until uniform, then pour over everything to cover the layers.
  2. Sprinkle the remaining shredded cheddar and pepper jack on top for a golden, bubbling crust.
  3. Bake at 375°F for 45–50 minutes until the center is set and the top is golden, then remove from the oven.
Finish with toppings
  1. Add sour cream dollops, sliced jalapeño, fresh cilantro, and avocado slices over the hot casserole so the avocado softens slightly and the toppings look fresh.

Notes

Pro tip: pour the salsa verde directly over the filling before the egg custard so it sinks in and adds a tart, layered heat. Refrigerate leftovers in an airtight container up to 3 days; reheat covered at 325°F until warm. Freezing: not recommended because the egg custard and avocado topping texture can degrade. Dietary swap: use turkey chorizo (or plant-based chorizo) to cut down on saturated fat while keeping the Tex-Mex flavor.