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Overnight Mexican Breakfast Casserole {Gluten-Free} #SecretRecipeClub

Here in Southern California, we eat Mexican food weekly, if not daily.

And if we aren’t eating authentic Mexican food, we’re eating what I think of as Mexican-ish food — meals that hint at the flavors and style, or fuse what are thought of as Mexican ingredients with other cuisines.

Overnight_Mexican_Breakfast_Casserole on a bed of arugula on ShockinglyDelicious.comIt all ends up to be a creative melting pot of delicious dinners. like today’s Overnight Mexican Breakfast Casserole. Suitable for breakfast, brunch, lunch or dinner (with a green salad and some fruit on the plate), this is one versatile meal.

You assemble it the night before, put it in the fridge to mix, mingle and soak the tortillas, and bake it in the morning. It should serve 8-10, which makes it wonderful for a crowd, or perfect for a meal plus  leftovers.

Ingredients for Overnight_Mexican_Breakfast_Casserole on ShockinglyDelicious.comIt’s easy to put together. Gather all your ingredients…

Blackened poblano chiles in a white bowl for Overnight_Mexican_Breakfast_Casserole…roast the poblano peppers…

Cracking eggs in a bowl for Overnight_Mexican_Breakfast_Casserole…mix the egg-milk part…

Layering tortillas in the pan for Overnight_Mexican_Breakfast_Casserole…make the layers…

Pouring egg-milk mixture into Overnight_Mexican_Breakfast_Casserole…pour in the eggy milk…


 Let’s make Overnight Mexican Breakfast Casserole, shall we?

Overnight Mexican Breakfast Casserole

Prep Time: 40 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 12 hours

Yield: 8-10

Overnight Mexican Breakfast Casserole

OVERNIGHT MEXICAN BREAKFAST CASSEROLE: A spicy, savory layered dish you assemble the night before, refrigerate, and bake up the next morning, for a crowd-friendly breakfast, brunch, lunch or dinner.


  • 6 poblano chile peppers (they may be called pasillas at your grocery store)
  • 1 1/2 pounds Mexican chorizo, removed from casings (if you can’t find that, you can use hot Italian sausage)
  • 1 cup chopped onion
  • 1/2 cup chopped red bell peppers
  • 4 garlic cloves, finely minced or pressed
  • 4 teaspoons chile powder
  • 10 large eggs
  • 3 cups half and half
  • 1/2 teaspoon Tabasco
  • 1/2 teaspoon black pepper
  • 1 1/2 cups grated pepper jack cheese
  • 1 1/2 cups grated Cheddar cheese
  • 1/2 cup chopped green onion tops
  • 1/4 cup chopped cilantro
  • 7-8 corn tortillas, cut into quarters
  • Sour cream
  • Some whole or chopped cilantro leaves
  • Tapatio or other picante sauce
  • Pico de Gallo or salsa


  2. Roast the poblanos by broiling them on a foil-lined baking sheet in the oven, turning them with a tongs when they turn black. (Can also be done on an outdoor grill, or over the stovetop burner.) Once they are blackened all over, place them in a plastic or paper bag and let them rest/steam for 15 minutes. Peel the blackened skin off the chiles, cut to spread them open and remove the stems and seed pods and discard those.
  3. Mist a 9- by 13-inch baking dish with nonstick spray. Line the bottom of the baking dish with the chiles splayed open. Set aside.
  4. In a large skillet over medium heat, cook the chorizo, breaking it up as you cook it. Add the onions and bell peppers, and cook for 4 minutes while continuing to stir occasionally. Add the garlic and chile powder and cook for 1 minute more. Remove from heat and set aside.
  5. In a large bowl or 8-cup measuring cup, whisk together the eggs, half and half, Tabasco and black pepper. Set aside.
  6. In a bowl, combine the pepper jack and Cheddar cheeses with the green onions and cilantro and toss together to evenly mix everything. Set aside.
  8. Spread 1/3 of the chorizo over the poblanos in the baking dish. Place a layer of the tortilla quarters on top of the meat (use about 1/3 of the tortilla quarters; don’t worry if there are some gaps). Spread with 1/3 of the cheese mixture on top of the tortillas. Repeat with half the remaining chorizo, half the remaining tortillas, half the remaining cheese mixture, and then do a final layer of chorizo, tortillas and cheese. You should have used everything up. Pour the egg mixture evenly over the whole thing, cover, and refrigerate overnight (or at least 6 hours).
  10. Bake uncovered at 350 F for 1 hour and 15 minutes, until a knife inserted into the center comes out clean. Remove from oven and let rest for 10-15 minutes.
  11. Cut into squares and serve garnished with sour cream, cilantro, hot sauce and/or Pico de Gallo or salsa if you wish. You could put the garnishments in bowls at the table and let people serve themselves.
  12. Serves 10.
  13. Storage: Store leftovers in refrigerator in a covered container. You may also freeze it; I suggest freezing in individual portions for each breakfasts later.
  14. Heat level: This recipe has chiles, chile powder, Tabasco and pepper jack cheese in it, so If you fear your eaters are on the sensitive side, I would start by omitting the Tabasco in the recipe; you can always squirt some on at the table. If you want it milder, sub plain jack cheese for the pepper jack.


Recipe source: Adapted from Karen’s Kitchen Stories [2], who adapted it from The Food Network [3]

https://www.shockinglydelicious.com/overnight-mexican-breakfast-casserole/ [4]

Secret Recipe Club button on Shockingly DeliciousThis wonderful recipe came from the blog of my pal Karen Kerr, who writes the blog Karen’s Kitchen Stories [5].  We’re doing an anniversary revival of the Secret Recipe Club [6].  I was secretly assigned her blog to investigate and cook from this month, and today is our “reveal day.” Well, to be honest, I begged the SRC administrator to assign me either the blog of Sally Newton (Bewitching Kitchen), or Karen. The three of us used to get in a monthly throw-down over who could stalk their assigned blog, select and cook the recipe first. Or best. Or just neener neener neener. It was all very grown-up and mature, and I loved it. 

Karen H KerrKaren is known nationally as a superior bread baker. So really, I should have chosen one of her breads to shine the spotlight on. Honestly, though, bread is my crack, and if I baked one of her wonderful loaves, I would eat it. The whole thing. For you bread bakers, she has a Bread 101 here [7], and a HUGE index of bread recipes here [8]. If she doesn’t have a recipe for the bread you want to bake, it probably isn’t worth baking. 😉

So instead of bread, I mined her site for dinners, because she’s a great cook and I knew I would come up with a winner. I was sorely tempted by…

But in the end, I couldn’t stop thinking about this Overnight Mexican Breakfast Casserole, which pushed all my buttons — versatile, easy to make, family-friendly, utterly delicious. We loved it, and my family asked for it again. That’s a sure sign of delight. We ate it with World’s Best Guacamole [13]and Authentic Chunky Roasted Salsa [14].

What fun it was to revive the Secret Recipe Club for this post! Maybe we’ll do it again next year. You can see all my SRC recipes on this page [15], as well as the recipes that others chose to make from my blog.

areyoupinningIf you like this recipe and want to save it, pin the image below to your Pinterest board.


If you’d like to see what else Secret Recipe Club tastemakers cooked up this month, browse the photo array below and click on any link to go to that recipe.

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