Tex Mex Breakfast Casserole
This easy Tex Mex breakfast casserole has all the makings of a delicious breakfast – potatoes, chorizo, green chilies and cheese. Topped with salsa and avocado, this is perfect to feed a crowd! Perfect for breakfast or brunch!
The best part, there’s no pre-cooking! I used canned potatoes, although frozen would work, (of course, you can cook the potatoes if you prefer) and leftovers can be reheated throughout the week.
I am excited to partner with Pyrex to share this easy holiday morning breakfast dish, filled with everything I love with my eggs – potatoes, chorizo, green chilies, salsa, avocado and cheese (jalapeños are optional, but so good if you like a little heat). I already owned and love this Pyrex 8-piece glass mixing bowl set, but this Pyrex® Easy Grab Bake ‘N Store 8-pc Set has been on my wish list ever since my aunt got it. They’re not just pretty when serving, but also so convenient for make-ahead casseroles or potluck dishes thanks to their lids. I’ve used the large pieces for baking pasta and casserole dishes. The small bowls are great for dips, cut up vegetables and leftovers.
Tips and Variations:
- Save time on holiday mornings by prepping the night before and simply bake or reheat in the morning.
- To make this vegetarian, simply omit the chorizo or use soy chorizo.
- You can swap the chorizo for turkey kielbasa or turkey sausage.
- To make this low-carb, swap the potatoes for more vegetables, such as peppers, tomatoes or mushrooms.
- You can swap the cheese for cheddar or mozzarella.
- If you want to bring this already cooked to a potluck, just bake it, cover it and reheat it. You can put the diced avocado and the salsa in the containers with fitted lids that come with the set. Learn more about Pyrex at pyrexhome.com
More Breakfast Casserole Recipes:
- Sausage Cheese and Veggie Bake
- Veggie Ham and Cheese Bake
- Spinach Artichoke and Feta Breakfast Bake
- Breakfast Sausage and Mushroom Strata
- Loaded Baked Omelet Muffins
Tex Mex Breakfast Casserole
- 14.5 ounce can diced potatoes, or 1 3/4 cups diced cooked potatoes
- 2 links cooked chorizo sausage, diced (3 1/2 ounces) I used Goya
- 2 cans, 4.5 ounces chopped green chiles, undrained
- 2 cups shredded Colby-Monterey Jack cheese
- 12 large eggs
- 1/2 cup chopped scallions
- 1/2 teaspoon seasoned salt such as Adobo
- 1 jalapeno, sliced thin
- 4 ounces 1 small haas avocado, sliced
- 1 cup chunky mild salsa
- Spray a 3-qt (9” x 13”) oblong glass Pyrex baking dish with cooking spray.
- Place the potatoes in the baking dish. Top with chorizo, green chiles and 1 cup of the cheese.
- In medium bowl, beat eggs, scallions and seasoning salt with a whisk until well blended. Pour over potato mixture.
- Cover with lid and refrigerate overnight, if preparing the night before.
- When ready to bake, remove from the refrigerator and let it come to room temperature.
- Pre-heat the oven to 325°F.
- Bake uncovered 55 to 60 minutes or until knife inserted near center comes out clean.
- Remove from the oven, top with the remaining 1 cup of cheese and jalapeno slices.
- Bake 2 more minutes, until the cheese melts. To serve, cut into 10 squares and serve with salsa and avocado.
Disclosure: This post is sponsored by Pyrex. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.