We all need a really great Southwest-Mexican Breakfast Casserole Recipe in our back pocket. One that will wow that crowd. This recipe has everything you’ve been looking for. With corn tortillas as the base and layers of cheese, chorizo and eggs, topped with a Velveeta queso sauce, they’ll be asking for seconds. Eggs Ole’ is a recipe from a famous Arizona Bed and Breakfast.
If you love Southwestern style breakfasts, don’t miss my recipe for Biscuits and Chorizo Gravy.
What Is This Mexican Breakfast Casserole (Eggs Ole)?
Eggs Ole is a Southwestern Mexican breakfast casserole that leans into bold, comforting flavors with a Tex-Mex twist. It's a layered bake. Corn tortillas, eggs, cheese, chorizo, salsa. All stacked up, then baked until it sets into something soft, sliceable, decadent breakfast. Think somewhere between enchiladas and a breakfast strata. However, this casserole uses corn tortillas rather than bread.
The magic is the egg mixture. It’s a light, fluffy and creamy, almost custard-like base. Not scrambled eggs. Not dry. Soft. Rich. Spoon-worthy but still sliceable.
What To Expect From This Recipe
I’ve always said, if a recipe comes from a bed and breakfast, it’s going to be really great. They specialize in amazing experiences, and their top priority is a heart warming breakfast to start your day off right.
This recipe comes from one of our favorite spots in Southeast Arizona. The Ramsey Canyon Inn, a birdwatching destination in the Huachuca Mountains, located where the Sierra Madre of Mexico, the Rocky Mountains, and the Sonoran and Chihuahuan deserts all come together.
A perfect atmosphere for a great Southwestern Mexican Breakfast Casserole, wouldn’t you agree?
- Texture: I've made a lot of bad breakfast casseroles. Dry ones, watery ones, mushy ones. This one fixes all that. Once this casserole is baked, the tortillas remind me of the texture of a cooked tamale masa. And topped with that wonderful cheesy, salsa, chorizo mix this is one irresistible breakfast casserole.
- It’s Creamy: Eggs. salsa and sour cream makes a beautiful custardy creamy texture. And with a little spice.
- Chorizo: Brings heat without being aggressive.
- Perfect for feeding a crowd. Its ideal for brunch gatherings, holidays, or overnight guests.
What Makes This Version Different?
Texture, texture, texture.
- Uses a custard-style base, not just scrambled eggs poured in.
- Sour cream and salsa create a silky, slightly tangy structure.
- Layering method prevents collapsing or dense texture.
- Tested tortilla-to-egg ratio for consistent results.
- Frying Corn Tortillas keeps the casserole from becoming mushy once baked.
- Perfect Spice: Built on classic Southwestern flavor balance. This recipe is not just "spicy for the sake of spice"
- Queso Sauce Topping: Once the casserole is baked, it’s finished with a Velveeta Salsa Queso style sauce.
I went to culinary school, so I can't help myself. I treat this like a composed dish, not a dump-and-bake situation.
Let’s take a look at this crowd friendly breakfast casserole.
How To Build This Mexican Breakfast Casserole
Mise en place. Always gather ingredients before starting any recipe. It will save you time and organize your mind.
- Chorizo: Look for bulk chorizo. Chorizo that looks like course ground meat, rather than using chorizo that comes in a tube.
- Cheese: Popular Mexican casserole cheeses like cheddar and Monterey Jack work well for this casserole.
- Salsa: Use your favorite brand. I would encourage a chunky salsa, a thin watery salsa may compromise the custard’s rich texture.
- Sour Cream: I always use full fat for flavor and texture, but reduced fat will work find. Using Mexican Crema is even a better choice.
- Yellow Corn Tortillas: White corn tortillas will work, however, I recommend yellow. They’re simply sturdier and easier to work with when frying. Also the chewy texture of yellow corn tortillas is just right for this casserole.
Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.
Step by Step – How To Make Eggs Ole
- Step 1: Start by frying fresh soft yellow corn tortillas in oil to soften. Simply heat oil to medium high in a heavy skillet and fry each one individually. Place a corn tortilla in the hot oil, let it brown for 30 seconds and turn. Cook on the 2nd side for for 15 seconds. Remove to a paper towel and continue with the rest of the tortillas. A thin wide metal spatula works well for removing the softened tortilla from the oil.
- Step 2: Then fry up your Mexican chorizo. Simply use the same skillet that you fried the tortillas.
- Step 3: Line a 9 x 13 casserole dish that’s been sprayed with PAM with the fried corn tortillas. As you can see, I’ve cut them in half and turned them all different directions to make them fit evenly and level.
- Step 4: Then sprinkle on the cooked chorizo sausage.
- Step 5: Top with the grated cheeses.
- Step 6: Make The Egg Queso Sauce; combine the eggs, salsa and sour cream in a large bowl.
- Step 7: Using a whisk, stir until mixture is combined and smooth in texture.
- Step 8: Then pour the combination of eggs, salsa and sour cream over the shredded cheese.
- Step 9: To avoid spills, place the casserole on a sheet pan. You’re ready to pop it into the oven. 350 degrees, 30 – 40 minutes.
- Step 10: While the casserole is baking, prepare the salsa queso topping. Simply add Velveeta, milk and salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
- Step 11: Out of the oven. Baked to perfection.
- Step 12: Let the casserole rest for 10 minutes before drizzling on the Velveeta Queso Topping and slicing.
Tips For Success:
- About Chorizo: I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling and grease that cooks away and you’re left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you’ll need to buy 2 tubes as that product renders down to less meat.
- Pull it before it looks "fully done". The carry over, resting period finishes it, and makes it easy to slice.
- Fried Tortillas: Don’t skip frying or toasting the corn tortillas. It gives this casserole structure. Using soft corn tortillas right out of the package will result in a mushy texture.
- Chorizo: If the cooked chorizo has created a lot of grease, drain it before adding to the casserole to avoid a greasy texture.
Regional Twist: Colorado & Southwestern Influence
This Mexican breakfast casserole can most certainly bring a more Southwestern vibe using these suggestions. These additions reflect the bold, chile-forward flavors common across New Mexico and Colorado kitchens.
- Add roasted Hatch green chiles or Pueblo chiles when in season.
- Swap salsa for homemade Red Chile Sauce.
- Add a spoonful of green chile sauce on top before serving.
What To Serve With It
This is a hearty Mexican breakfast casserole recipe that would pair lovely with just a bowl of fresh fruit as a side dish or even just a slice or two of avocado or a spoonful of Guacamole. But if you’re looking for traditional Southwestern side dishes, Cowboy Beans are commonly served as a breakfast side dish. Or take a look at these Western style Cast Iron Skillet Fried Potatoes.
Make Ahead, Storage and Reheating
- Make Ahead: I’m not a big fan of making this casserole the night before to bake the next morning. It just provides too much time to compromise the texture of the tortillas. We don’t want them mushy. However, I have fried the corn tortillas, topped with sausage and cheese the night before. The rest is quick and easy. Covered tightly in the refrigerator you can add the egg mixture the next morning for a quicker turn around time.
- Storage: Cover and refrigerate any leftovers for up to four days.
- Freezing: This casserole will freeze well. Store in a freezer safe container for up to three months. Remember to label and date the container.
- Reheating: Reheat individual servings in the microwave. The 50% power feature is your best friend. Place squares of the casserole in a microwave safe bowl. For a gentle, no-splatter method, reheat in 30 second increments at 50% power until hot. You can also reheat in a low heat 200 degree oven for about 15 minutes.
FAQ’s
I wouldn’t try it. Flour tortillas are soft and would change the whole texture of the recipe. They can’t be toasted, so would turn this into a mushier casserole, soaking up a good portion of the egg mixture.
That’s the beauty of cooking with Mexican ingredients. You can purchase mild, medium or spicy salsa to accommodate your heat tolerance.
Absolutely yes. Most of the time I’ve made this recipe, I’ve halved this ingredients. All ingredients are easily divided by two. Then bake in a 10″ x 6 ½″ or an 8″ by 8″ casserole dish.
Too much salsa or you skipped the rest time. Both will mess with the texture.
Recipe for Eggs Ole’ Mexican Breakfast Casserole
And if you’re looking for more breakfast recipe ideas, don’t miss my breakfast category. You’ll find lots of ideas including the most popular on my site for Smothered Breakfast Burrito.
Explore More Southwestern Breakfast Recipes
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Eggs Ole Mexican Breakfast Casserole
Ingredients
- To Prepare The Corn Tortillas
- ¼ cup canola oil
- 12 yellow corn tortillas
- For The Casserole
- 1 pound bulk chorizo browned
- 1 cup cheddar cheese shredded
- 1 cup Monterey jack cheese shredded
- 16 large eggs
- 12 ounces of your favorite salsa thick and chunky works best
- 1 cup sour cream full or reduced fat
- For the queso topping sauce:
- 12 ounces Velveeta cut in cubes
- 8 ounces Salsa thick and chunky works best
- 6 Tablespoons milk
Instructions
- Preheat oven to 350 degrees.
- Heat oil in large skillet over medium high heat. Place tortillas, one at a time, in the skillet. Cook 30 seconds and then turn and cook the other side of each tortilla 15 seconds. Using a wide spatula transfer the tortillas to a paper towel as you cook them.
- Brown chorizo in a the same pan, remove to paper towels and set aside.
- Spray a 9×13 casserole dish with Pam.
- Line bottom of the casserole dish with tortillas. Cut each tortilla in half so they'll fit for an even layer.
- Top the corn tortillas with the chorizo and grated cheddar and Monterey Jack.
- Mix eggs, sour cream and salsa together until well blended; pour this mixture over the shredded cheeses.
- Bake uncovered at 350 for 30 – 40 minutes or until set.
- Make the Velveeta Queso Topping Sauce: While the casserole is baking, prepare the queso topping. Simply add Velveeta, milk and Salsa to a microwave safe bowl. Microwave in 30 second increments, stirring each 30 seconds, until mixture is hot and smooth.
- Serve with Velveeta Queso Sauce. Garnish with chopped chives, cilantro and even black olives for color. A slice of avocado is nice here.
Notes
- About Chorizo: I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling and grease that cooks away and you’re left with not much meat. I buy chorizo in a package that has been ground like hamburger. If you purchase the chorizo product in a tube, you’ll need to buy 2 tubes as that product renders down to less meat.
- Pull it before it looks "fully done". The carry over, resting period finishes it, and makes it easy to slice.
- Fried Tortillas: Don’t skip frying or toasting the corn tortillas. It gives this casserole structure. Using soft corn tortillas right out of the package will result in a mushy texture.
- Chorizo: If the cooked chorizo has created a lot of grease, drain it before adding to the casserole to avoid a greasy texture.
Nutrition
Eggs Ole Mexican Breakfast Casserole … It’s whats for brunch.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I would say olé and then ask for seconds of your tasty eggs.
This looks so yummy! Love Mexican and southwestern flavors, and they really shine in this dish. And breakfast casseroles are so convenient. Not to mention tasty. 🙂
What a fantastic casserole! It’s easy to see who you were able to remember it from your stay at the Inn. How very nice of her to have shared her recipe. Obviously it makes a huge batch so cutting in half would be a must for the two of us. Thanks for the detailed instructions. This is a keeper.
The story and pictures are beautiful. What a great hobby you have…besides cooking:) I am planning to make the dish this coming weekend, and I think it is something my son can make for his housemates…who only know how to microwave tv dinners. Thank you for sharing the recipe and the story.
The Ramsey Canyon Inn looks lovely and peaceful, Lea Ann, the ideal place for birdwatching.
And that egg dish! Oh my. That would get me going in the morning for sure. So nice of her to share the recipe!
I agree Barbara, and as always thanks for stopping by.
What a beautiful place! It looks so peaceful. This looks incredibly good – I could eat it anytime! The sauce takes it over the top.
Thanks Reeni. 🙂
This sounds so good. I think I’ll be trying this soon…for our next brunch. And I didn’t know you were a bird watcher. What a fun hobby/past-time! Such beautiful photos…the bird and the mountains!
Thanks Heather. I didn’t take the mountain/bird photo, I gave credit to the RC Inn for those. I think you’ll like that breakfast casserole.
I am making this! Looks amazing!!
Thanks Stephanie, I thought this might be right up your alley. 🙂
What a beautiful (and warm) memory! It’s incredible how much you guys know about birds – I struggle to keep up with our locals. That casserole sounds so darned good and what a great thing to make when you have a house full of guests. I’m actually starting a file with breakfasts for a crowd and this is a perfect entry! Those oranges sprinkled with chile powder sound like such a great side, too. Yum!! Looks like your photography is going well. That first shot has gorgeous lighting. 🙂
I like your idea of “breakfast for a crowd” folder. Starting one too. Vickie, you’re much better than you think, those hummingbirds can be very difficult to identify, especially those little Caliope’s and it seems you know exactly what’s coming to your feeder.
What a fun hobby! You get a little bit of exercise from all the hiking and walking, and get to see some of nature’s most beautiful creatures. And, apparently, get to eat delicious food! What a great way to fuel up before going out on a bird-watching trek!
Thanks Joanne. You have some very famous Hawks that nest on an apartment building in Central Park. You should go see them.
What a great hobby Lea Ann. Looks like it takes you to some fascinating places. That little blue fellow with the long red beak is a handsome guy. Great photo; framing worthy actually. We like bird watching too, but don’t take it as seriously as you do. We just have a couple of books so we can identify some of the unusual ones that may fly our way. We used to put out orange halves in the islands for the little bananaquits. They would drink those oranges dry.
I would have thought the chips would have remained a little crunchy. I see in your comment to Larry that you would recommend soft tortillas. This sounds like a fun breakfast for house guests – something a little unusual to start the day off right.
Ole,
Sam
How fun to have bannaquits eating oranges. If you do that here you’ll get Orioles. You should try it. Sam, those chips were very thin delicate chips. Maybe some thicker would work better…or like I said, tostada shells or soft corn tortillas would bring us different results.
This looks simple and filling and so you…I love knowing where to come for some tex mex flavors!
First…did I read new camera? We’re going to be doing some more photo stuff…excited for you!
I’ve never been to AZ but the inn looks like Sante Fe to me too…I need to travel more!
I’ve always had a thing about watching birds but it’s never been quite the same here as it was in North Carolina…just an amazing array of beautiful birds. Chickdees are cute enough but after a while…I want to see one like that gorgeous hummingbird. Wow!
I remember vividly the very first hummingbird I have ever seen in my life on my first visit to the US. It was in 1993 driving through New Mexico. We stopped at a wonderful restaurant and I was wondering what all the funny looking water filled feeders were for. Well, I fell in love with those little hummers on the spot. After moving to the US I have been known to have my feeders out every year. I am already looking forward to my little birds to return. Great picture, Lea Ann! What a wonderful hobby you have.
Aren’t they wonderful little creatures?!?! They say April 15 is when they start migrating through, but I think it’s later than that by a week or so. Thanks Kirsten.
Lovely pictures and gorgeous dish!
Thanks Ellie.
This sounds yummy – and you could really feed a crowd with it. I love AZ – my favorite state and the SE part is gorgeous. We got married in Tombstone 🙂
I wouldn’t mind retiring down there either….as long as they get rid of all the tarantulas and scorpions. 🙂
I’ll have to look and see where Tombstone is… by Tucson? It is gorgeous. Writing this post made me want to go back…soon.
We like to feed and watch our birds, but have never used them as a reason to travel – you guys are so clever. As for the breakfast I’m can imagine it is delicious, especially if the chips remain crunchy. “Eggs Ole’…It’s What’s For Breakfast!” cheers to this.
Larry, the chips did NOT remain crispy. I’d like to make it again and figure out a different method. The soft corn tortillas might stay chewy…maybe those crispy tostada shells would work better? Not sure. This is the first time I’ve made it and it’s been years since it was served to me at the Inn, so don’t exactly remember it.
That part of AZ is where I want to retire. Looks like heaven to me.
This looks just delicious. What a great hobby being outdoors and appreciating the splendor of nature. How’s that new camera? I’m doing ok with mine but I won’t be quitting my day job anytime soon.
So far I’m pleased with my simple photos. Haven’t learned anything fancy yet, nor taken any photos of food. Like you, the dogs have been targets, along with the fireplace that I can see from the couch. 🙂 I’m getting ready for my 2nd lesson this afternoon. I am going through the book page by page.
Good gawd that sounds and looks good! I mean, chorizo, eggs, salsa and cheese? Heck yeah!
🙂
Great memories of Ramsey Canyon Lodge and SE Arizona. That was an amazing trip! I think we saw 10 hummingbird species. My lifelist bloomed 🙂 And the dish looks great!
Signed, one of your diverse human species
Wasn’t that just the best trip ever? So many good memories. I remember you me and Kathy running full blast through the dessert chasing a fleeing Varied Bunting. The Timothy Leary house and that drive to Douglas…the Neal Meal at Madera…LOVED that trip.
And I got that Varied Bunting! Of course we had a great guide :). I remember the skunk at the back door at the Leary house. And the quest for the Spotted Owls. CHECK!! Do you believe that was 13 years ago? We had the best time.