Tex-Mex Breakfast Casserole

This time of year, I’m always trying to come up with new breakfast casserole recipes to serve on mornings when we have house guests or on special mornings like Christmas day.  Sometimes, we like to enjoy breakfast casseroles for dinner too.  A slice of this with a big green salad and we’re happy at supper time!
I took our favorite Sausage Breakfast Casserole recipe and just mixed and matched it into this version…and it was really yummy!  A fun little twist on a classic.  Whether you’re having this with coffee and juice in the morning or at dinner, your family will enjoy it.
This recipe serves 4 to 6 adults.
Shopping List
1 pound breakfast sausage
About 3 cups of tortilla chips, lightly broken  
6 eggs beaten
2 cups milk
1 can cream of mushroom soup
2 (4.5 oz) cans chopped green chiles
1 tablespoon chili powder
2 cups cheddar cheese, divided
Brown sausage over medium-high heat until cooked through and crumbled.  Meanwhile, combine eggs, milk, soup, green chiles, chili powder and one cup of cheese in a bowl.  
In a 9×13 inch pan, layer cooked sausage across bottom, then layer your broken up chips.  Next, pour egg mixture over.  Finally, top with remaining one cup of cheese.  You can either cover and refrigerate over night or bake immediately.
The next morning (or right then), bake casserole uncovered in a 350 degree oven for one hour.
Whether you’re baking this off right away or waiting until the next morning, it’s so yummy!  We will be eating this while opening presents on Christmas morning.
Happy breakfast!
Print Friendly, PDF & Email
  • Sheaffer {Pinterest Told Me To} December 9, 2014 at 12:13 pm

    Ummmmmmmmmmmmmmmmmmmmmmmm….
    I'm dying. This looks SOOOOOOO good! Totally reminds me of the migas tacos at Spoons and Tin Star! YESSSSSSS!!!!!!!!!!!!!

  • Claire Voss December 9, 2014 at 2:07 pm

    Yum! This looks amazing! I know my husband will LOVE it!Thanks for sharing!:)

  • Haley Southey December 9, 2014 at 2:40 pm

    YUM! I'm always up for a breakfast casserole!

  • Renae December 9, 2014 at 3:10 pm

    Looks yummy, can't wait to try this out!!

  • Queen In Between December 9, 2014 at 4:13 pm

    I love your other breakfast casserole and have made it so many times since finding it….can't wait to try this one!

  • Kelly December 9, 2014 at 6:31 pm

    I am beyond excited to try this for Christmas while family is in town. Thanks!!

  • Jen December 12, 2014 at 1:33 pm

    This sounds amazing and EASY! Going to try this for sure! Thanks for sharing.

  • Katy December 18, 2014 at 3:04 pm

    Looks great! Just curious–my kids (well one daughter) is so sensitive to spice–does the chili powder add much of a kick, or is it pretty unnoticeable-meaning, more just for flavor?

  • sharon December 22, 2014 at 3:10 pm

    I'm going to try this for my family Christmas morning (the tex mex casserole). Looks delicious, and it's a good "slight departure" from our usual (the original). Thanks! Merry Christmas!

  • Cortney McCurry February 9, 2015 at 12:35 am

    I just moved to Singapore and finding ingredients I'm used to has been a challenge! I managed to find some bulk sausage, Jimmy Dean sausage but I have no idea if it is "breakfast" or not. Do you think I should add any spices to it? Under ingredients it simply says "pork, corn syrup and spices"??? Thanks for all the great recipes!

  • Mix and Match Mama February 9, 2015 at 10:25 am

    Jimmy Dean is a breakfast sausage, so it should be just perfect. Enjoy!

  • Cortney March 10, 2015 at 5:13 am

    Thanks Shay, the recipe was a total hit with my family! My husband requested I try adding hashbrowns to it next time so I might try that next. Thanks for all the yummy recipes!

  • Alissa April 1, 2015 at 1:57 pm

    Hi Shay! Can I substitute something else for the cream of mushroom soup? My husband loves breakfast casserole's but he is allergic to mushrooms! Thanks!

  • Mix and Match Mama April 1, 2015 at 5:34 pm

    Sub cream of celery instead :). Enjoy!

  • Tracy May 18, 2015 at 1:07 am

    I love this casserole so yummy but I had to cook it for an hr and 1/2. Any suggestions why it takes me longer? I reduced the milk by a 1/4 and used regular soup ilo of reduced fat this last time I made it. Thanks!

  • Mix and Match Mama May 18, 2015 at 9:30 am

    Tracy, did you use real eggs or an egg substitute? With real eggs, it should have baked in an hour. We make this all the time, and it never takes more than an hour. My only other thought is that your oven temp isn't running at the right heat. Hmmmm….hope you still enjoyed it!

  • Sally Spencer June 10, 2015 at 2:39 am

    Hi there! I am looking to make this recipe for a family gathering this weekend. I just wondered how the serving size for the recipe is 4-6 people when it is made in a 9×13 pan. It seems like it would feed more! If I am serving 14 adults this recipe along with sweet rolls and fruit for breakfast, would you double it, or triple it? And what would that do to the cooking time if cooking them in one oven?
    Thank you so so much for your time. I just love your foodie blog and especially your family blog.
    -Sally Spencer

  • Mix and Match Mama June 10, 2015 at 9:28 am

    It's funny but this recipe goes FAST! I think it's the men in my family that take extremely big portions :). For 14 people, I would make 2 casseroles. I think that would be plenty along with your other food! This will be a BIG hit! Enjoy!

  • Sally Spencer June 10, 2015 at 2:33 pm

    Great- it's a plan! Would I double the cooking time if I plan to put them both in the oven at the same time?
    I know egg casseroles are known to take awhile in the oven!
    Thanks again!