Tortilla Breakfast Casserole is a hearty Tex-Mex breakfast bake made with accordion-folded flour tortillas, plant-based chorizo, Mexican blend cheese, and a savory egg custard. Serve with Chile Lime Melon Salad for breakfast or Black Beans for a Crowd for breakfast-for-dinner.
What Makes This Casserole Different
I like this recipe because the accordion-fold technique creates a fun, unexpected presentation. Folding the tortillas in a zigzag fashion and standing them up in the baking dish creates natural pockets that catch the chorizo, cheese, and egg custard as it bakes.
This casserole works equally well for brunch or dinner. It looks impressive and can be assembled the day of an event or the night before, covered, and refrigerated until morning. Pull it out 30 minutes before baking, and it goes straight into the oven while everyone is still waking up.
Ingredients for Tortilla Breakfast Casserole
Here’s what you will need. Exact amounts are listed in the recipe card below.
- Plant-Based Chorizo – Mexican-style plant-based chorizo adds a bold, smoky, spicy flavor to this casserole. Another plant-based sausage can be substituted, but the flavor profile will be less distinctly Mexican.
- Flour Tortillas – Use standard 8-inch size, also labeled as soft taco-size, for the best fit in a 9×13-inch baking dish.
- Green Onions – Fresh and mild with a pop of color as a garnish.
- Red Bell Pepper – For a pop of color throughout the casserole.
- Mexican Blend Cheese – A pre-shredded mix of Monterey Jack, cheddar, asadero, and queso quesadilla cheese. Pepper Jack or cheddar can be substituted.
- Eggs or JustEgg – This recipe works equally well with large eggs or a liquid egg substitute such as JustEgg for a fully plant-based version.
- Half-and-Half – Gives the egg custard a rich, creamy consistency. Whole milk can be substituted for a slightly lighter result.
- Kosher Salt and Ground Black Pepper – Simple seasonings for the custard.
- Cilantro – A fresh garnish to finish.
- Avocado, Salsa, Hot Sauce, or Sour Cream – Optional toppings for serving.
Make it Vegan: Use Just Egg in place of eggs, dairy-free half-and-half, and dairy-free Mexican blend cheese.
How to Make Tortilla Breakfast Casserole
Prep: 20 min | Bake: 40 min | Total: 60 min | Servings: 8
STEP ONE: Preheat and prep. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
STEP TWO: Cook the chorizo. Cook the plant-based Mexican chorizo in a skillet over medium heat, breaking it up as it cooks, until browned and any excess moisture has cooked off, about 5 to 7 minutes. Set aside.
STEP THREE: Fold and arrange the tortillas. Fold each tortilla back and forth in 1½-inch folds like an accordion. Place each folded tortilla pressed against the others in the baking dish and lightly spread them apart until they fit the length of the dish.
STEP FOUR: Add the filling. Distribute the cooked chorizo evenly into the folds of the tortillas. Reserve 2 tablespoons of green onions for garnish and sprinkle the remainder evenly over the tortillas. Add the red bell pepper and 1 cup of the cheese.
STEP FIVE: Add the egg custard. In a medium bowl, whisk together the eggs or JustEgg, half-and-half, salt, and black pepper until well combined. Pour the mixture over the casserole and use a fork or spatula to work it into the tortilla folds. Sprinkle the remaining 1 cup of cheese evenly over the top.
STEP SIX: Bake. Bake for 35 to 40 minutes until the center is set and the top is golden brown. The casserole is done when the center no longer jiggles when you gently shake the dish.
STEP SEVEN: Garnish and serve. Top with the reserved green onions and chopped cilantro and serve hot. Serve with avocado, salsa, hot sauce, or sour cream if desired.
Frequently Asked Questions
Yes. Allow the baked casserole to cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating in the oven at 350°F until warmed through.
No, it is not recommended. The added liquid from the salsa can affect the baking and final texture of the egg custard. Salsa is best served as a topping after baking.
Yes. Leave the chorizo out and add extra bell pepper, diced jalapeño, sautéed mushrooms, or black beans in its place.
Storage and Reheating
Store leftovers covered in the refrigerator. Reheat in the oven at 350°F for about 15 minutes until warmed through, or in the microwave in short intervals. The tortillas will soften slightly upon reheating, which is normal.
More Breakfast Recipes
- Tater Tot Breakfast Casserole
- Vegan Breakfast Casserole
- Tofu and Broccoli Frittata
- Biscuits and Gravy Casserole
- Vegan Sausage and Kale Strata
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Tortilla Breakfast Casserole Recipe
Ingredients
- 12 ounces plant-based chorizo
- 10 (8-inch) flour tortillas
- 1/4 cup + 2 tablespoons sliced green onions divided
- 1/2 cup red bell pepper finely chopped
- 2 cups shredded Mexican blend cheese divided
- 1 1/2 cup liquid egg substitute or 8 large eggs, beaten
- 3/4 cup half-and-half
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons cilantro chopped
- avocado, salsa, hot sauce, or sour cream optional for serving
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
- Cook the plant-based Mexican chorizo in a skillet over medium heat, breaking it up as it cooks, until browned and any excess moisture has cooked off, about 5 to 7 minutes. Set aside.
- Fold each tortilla back and forth in 1½-inch folds like an accordion. Place each folded tortilla pressed against the others in the baking dish and lightly spread them apart until they fit the length of the dish.
- Distribute the cooked chorizo evenly into the folds of the tortillas. Reserve 2 tablespoons of green onions for garnish and sprinkle the remainder evenly over the tortillas. Add the red bell pepper and 1 cup of the cheese.
- In a medium bowl, whisk together the eggs or JustEgg, half-and-half, salt, and black pepper until well combined. Pour the mixture over the casserole and use a fork or spatula to work it into the tortilla folds. Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake. Bake for 35 to 40 minutes until the center is set and the top is golden brown. The casserole is done when the center no longer jiggles when you gently shake the dish.
- Garnish and serve. Top with the reserved green onions and chopped cilantro and serve hot. Serve with avocado, salsa, hot sauce, or sour cream if desired.
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