This easy breakfast casserole recipe is loaded with chorizo, black beans and chunks of French bread. It’s perfect for a weekend breakfast or brunch!

chorizo breakfast casserole on a plate with salsa

All-in-one casserole recipes are always a good way to feed the family or even if there might be a few extra mouths to feed. This breakfast casserole recipe is easy to put together and will easily feed 8 or 10 hungry people. You can even make it the night before which gives you some extra time for doing other stuff on your list.

what exactly is a breakfast casserole?

Like any casserole, all of the ingredients are mostly added at the same time and then cooked and served in the same dish. This is always a great way to maximize flavor and it’s a bit like a dump cake recipe, quick and easy! Breakfast casseroles are almost always made with bread which forms the casserole into something just like a bread pudding but savory instead of sweet. Every breakfast casserole recipe needs some kind of binder which Is usually bread and eggs. This Croque Madame version is a great example of that.

What you’ll need for this recipe

  • Chorizo- You can find it in the chilled section in your local grocery store usually near the dairy/meat section. There are two types of chorizo, Mexican and Spanish. Mexican chorizo comes in a long tube like a sausage but is soft and always requires cooking. . Mexican chorizo is usually a deep red color due to the seasoning and can have different levels of heat. Spanish chorizo is fully cooked and cured and again comes in a sausage shape. It’s great for charcuterie boards and tapas.
  • Eggs- These are used as a the binder for the bread and help solidify the casserole as it cooks.
  • Bread- Best bread to use is a hearty bread like a crusty French style. Regular sliced sandwich bread won’t work because it’s too thin and will fall apart. Also remember to cut the bread into large chunks so they aren’t too small and turn to mush after being mixed with the egg and milk batter.
  • Milk- This works alongside the eggs and creates a thick batter for the bread to stick to. Whole milk is always best because of the higher fat content.
  • Spices- Ancho chili powder for that deep smoky flavor and cumin which is great in almost all Mexican recipes.
  • Black beans- A staple to have in the pantry and a great filler for things like chili, stews and casseroles. You could easily substitute most other beans such as kidney, white beans or pinto.
  • Cheese- Any good breakfast casserole recipe should require a cheese that can melt easily. I used Monterey Jack which works like mozzarella but has more flavor. I also always like to grate cheese from a block whenever a recipe calls for it. I think it melts better because pre grated cheese is usually coated in cellulose to stop it from clumping together in the packaging.

why do I need to make this breakfast casserole?

  • It’s loaded with flavor
  • It’s easy to make
  • It’s cheesy and gooey!
  • It can be made ahead
  • I can be easily reheated
close up of a breakfast casserole with chorizo and black beans

Breakfast casserole faq’s

Can I freeze my casserole?

To reheat cover with foil and bake in the oven for 20 minutes at 375 degrees F.

How do I know when my casserole is done?

While wearing an oven glove, shake the casserole pan and the center should wobble but remain firm.

Do I cover the casserole?

The breakfast casserole needs to be covered with foil for the first 3/4 of baking time. After that you’ll take the foil off and let the top darken a little bit more with a slight crust on top.

What should I serve a breakfast casserole with?

You can serve it with fresh salsa, avocado slices and extra cheese sprinkle on top.

Can I eat my cooked casserole cold?

I don’t recommend it just because of the texture. Quiche can be eaten cold as its only egg and pastry.

more breakfast recipes

Chorizo Breakfast Casserole Recipe

Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Author: Gerry Speirs
A tasty savory egg casserole filled with chorizo and black beans.
Print Recipe


  • 18 oz Mexican pork or beef chorizo
  • 9 large eggs beaten
  • 3 cups milk
  • 1 tsp ground cumin
  • 1 tsp ancho chili powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 8 cups french bread cubes about 1 inch square
  • 14 oz black beans, drained and rinsed
  • 2 cups grated Monterey Jack


  • Preheat the oven to 350 degrees F.
  • Heat the chorizo in a pan until fully cooked.
  • In a bowl, whisk the eggs, milk, cumin, chili powder, salt and pepper.
  • In another large bowl combine the bread cubes, drained black beans, cooked chorizo and 1 cup of grated cheese. Toss gently to combine well.
  • Add the bread cube mixture to a 9 x 13 inch oven safe casserole dish.
  • Pour the egg mixture over the bread cubes and gently fold it through with a spatula making sure all of the bread is soaked.
  • Add the remaining 1 cup of grated cheese over the top of the casserole and cover with foil.
  • Bake in the oven for 40 minutes.
  • After 40 minutes, take off the foil and bake for a further 10-15 minutes and the casserole is firm when shaken.
  • Let It rest for 10 minutes before serving warm with salsa, fresh cilantro and avocado if desired.