This Tex-Mex Breakfast Casserole is full of flavorful sausage, english muffins, cheese, eggs, and salsa. This overnight egg bake is easy to prep during the evening, rests in the fridge overnight, and in the morning you simply place in the oven and cook! Large enough to feed a crowd, this breakfast casserole will be your new go-to!
Tex-Mex Breakfast Casserole
Over the past few weeks I have gotten a chance to share some of my family’s favorite recipes with you, and today is no exception.
This Overnight Tex Mex Egg Casserole is one that has been around my family for years. Gracing the table whenever there are family members visiting, holidays, or just when I am in the mood for it!
My mom has been making this recipe for years before I got my hands on it. This breakfast casserole was actually one of the things my husband would request when we would go visit!
I made slight modifications from how my mom has always made it but it is essentially the same dish.
Tex-Mex Breakfast Casserole is full of flavorful sausage, English muffins, cheese, eggs, and salsa. It is easy to prep during the evening which allows for easy cooking in the morning by simply placing it in the oven.
It is perfect for when you have company and need to feed a large number of guests, for holiday mornings, or use it as meal prep (my husband loves when there are extras for him to portion off for the week).
Recipe for Overnight Tex Mex Egg Dish
Prepping this dish the night before is easy, you really only need a handful of ingredients
You will need:
- english muffins
- breakfast sausage
- 1 onion
- canned green chilies
- shredded mexican cheese blend
Once you have all of your ingredients you will basically have 4 different parts to prep that come together to make the dish.
- The sausage mixture, comprised of the breakfast sausage, onion, and green chilies cooked together
- The English muffins torn into bite size pieces
- The shredded cheese blend
- The egg mixture made up of eggs, milk, and salsa
Once you have all four of these parts ready the dish comes together very fast.
You start with a greased 9×13 baking dish. Then you simply layer half of the torn english muffins, then sausage mixture, then cheese. You will then repeat with second layers.
Once everything is in the dish you will pour the egg mixture evenly over the layers, and that is it!
The dish gets covered with aluminum foil and transferred to the fridge to rest overnight.
In the morning you will remove the baking dish from the refrigerator 45 minutes to 1 hour before baking. Preheat oven to 350ºF.
Keep aluminum foil on and transfer the egg dish to the oven. Bake for 60 minutes.
Uncover and bake another 10 to 15 minutes until the eggs are set and cheese is melted. Let rest at least 5 minutes before serving.
Some things to note:
Most breakfast sausages come in 12oz or 16oz packages, you can use a 12oz package for this recipe if that is what you have available. I have used both amounts are both worked just fine!
For the cheese blend any sort of cheddar, montery jack, or mild cheese blend works here if you don’t have a Mexican cheese blend available.
If you are serving this to a large crowd I suggest using MILD salsa and green chilies to please everyone. If you are making this for a group that loves spicy foods you could use spicier varieties. My favorite brand of mild salsa for this recipe was Pace brand (not an ad, just a fan).
Although this recipe is amazing because it involves so little work in the morning when you make it, it does take a while between resting at room temperature and cooking so plan accordingly.
When I make this (depending on the size of the crowd) I will usually make something carb-y to go with it like muffins or cinnamon rolls. And I usually will slice up a bunch of fruit or make a quick fruit salad to round out the meal!
When you make it I’d love to know what you think in the comments!
Other breakfast inspired recipes to pair with this Tex Mex Egg Bake:
- Kid’s Breakfast Mocktail
- Chai Tea
- Overnight Gingerbread Cinnamon Rolls
- Pancakes from Scratch
- Lemon Whipped Greek Yogurt
- Pumpkin Bran Muffins
Love Eggs? You might like these recipes…
- Cottage Cheese Scrambled Eggs
- Breakfast Eggs with Cauliflower Rice
- Double Batch Spinach Sausage Egg Muffins
- Shakshuka with Spinach & White Beans
- 6 English Muffins
- 16oz* Breakfast Sausage
- 1 onion, diced
- 1 (4oz) can chopped green chilies
- 4 cups shredded Mexican cheese blend**
- 5 eggs
- 2 cups milk
- 1 cup salsa
- On the stovetop cook and crumble sausage in a large skillet over medium-high heat until browned, 8-10 minutes. Add diced onion and cook until translucent 3-4 minutes. Add Chilies and cook 1 more minute. Remove from heat.
- Tear english muffins into bite size pieces, about 1 inch is size.
- Grease a 9x13 baking dish. Now evenly layer 1/2 of each the bread, then sausage mixture, then chese. Repeat layers.
- In a bowl beat together the eggs, milk, and salsa until well combined. Pour evenly over the baking dish.
- Cover with aluminum foil and refrigerate overnight.
- Remove from refrigerator 45 minutes to 1 hours before baking. Preheat oven to 350ºF.
- Keep aluminum foil on and transfer to the oven. Bake for 60 minutes. Uncover and bake another 10 to 15 minutes until the eggs are set and cheese is melted. Let rest 5-10 minutes before serving.
*most breakfast sausages come in 12oz or 16oz packages, you can use a 12oz package for this recipe if that is what you have available
**Any sort of cheddar, montery jack, or mild cheese blend works here
If you are serving to a large crowd I suggest using MILD salsa and green chilies to please everyone. If you are making this for a group that loves spicy foods you could use spicier varieties.
Although this recipe is amazing because it involves so little work in the morning when you make it, it does take a while between resting outside the fridge and cooking so plan accordingly.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 355Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 141mgSodium: 694mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 21g
Nutritional data is automated, final nutritional information will depend on ingredients used and any changes made.
If you enjoyed this recipe or any of my others let me know by using #theschmidtywife on social media!
Peace & Love
Lauren, The Schmidty Wife
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