We all need a really great 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.
About This Recipe – Why It Works
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 Mexican Breakfast Casserole, wouldn’t you agree?
On one of our visits to the Inn, Shirlene Disantis, the owner at the time, served Eggs Ole to our group for breakfast and was kind enough to pass the recipe along to me.
This Mexican breakfast casserole with tortillas works because it starts with a base of fried corn tortillas, topped with a Mexican egg custard and lots of cheese and chorizo.
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.
And you can never go wrong with a finishing sauce of Velveeta Salsa Queso!
Let’s take a look at this crowd friendly breakfast casserole.
How To Build This 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.
Step by Step – How To Make Eggs Ole
- 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.
- Then fry up your Mexican chorizo. Simply use the same skillet that you fried the tortillas.
- Line a 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.
- Then sprinkle on the cooked chorizo.
- Top with the grated cheeses.
- Combine the eggs, salsa and sour cream in a large bowl.
- Using a whisk, stir until mixture is combined and smooth in texture.
- Then pour the combination of eggs, salsa and sour cream over the shredded cheese.
- You’re ready to pop it into the oven. 350 degrees, 30 – 40 minutes.
- 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.
- Out of the oven. Baked to perfection.
- Let the casserole rest for 10 minutes before adding the Velveeta Queso Topping and slicing.
FAQ’s and Expert Tips
A note about chorizo, I’m not a fan of the mushy style of chorizo you find in tubes. They contain too much sauce filling 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.
Yes. In place of Monterey Jack, you can use Muenster (a great melting cheese) or even Pepper Jack. I wouldn’t replace the cheddar due to the orange color it brings to the casserole.
Packaged shredded cheese contains preservatives to keep the cheese from clumping. These preservatives compromise the melting texture. Using fresh grated cheese will produce a much smoother and creamier casserole. And tastier. 1/4 pound of cheese will produce 1 cup shredded.
Yes. I’ve 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.
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 1/2″ or an 8″ by 8″ casserole dish.
Yes. You can prepare this casserole and freeze it up to two months in advance. Just seal it good with plastic wrap and foil. Let it thaw overnight in the refrigerator, remove the foil and plastic wrap and bake according to instructions. Make the Velveeta Queso Sauce while it bakes.
Recipe for Eggs Ole’
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. But if you’re looking for breakfast side dish recipes, take a look at these Cast Iron Skillet Fried Potatoes, or Zucchini and Potato Skillet with Thyme.
I hope you give this recipe and try, and if you do, please come back and give he recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite Mexican Breakfast Casserole recipe, let me know, I’d love to give it a try.
Eggs Ole Mexican Breakfast Casserole
- 1/4 cup canola oil
- 12 yellow corn tortillas
- 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
- 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.
Eggs Ole Mexican Breakfast Casserole … It’s whats for brunch