Baked Mexican Breakfast Lasagna consists of layers of chorizo, scrambled eggs, corn salsa, tortillas and cheese. The perfect make ahead brunch or breakfast for feeding a crowd along with a tip for freezing any leftovers.
If you’re a fan of Mexican food, you will love this twist on an Italian classic turned into a breakfast.
We all know breakfast is the most important meal of the day and being holiday time, chances are you have family visiting and need to feed a crowd. This breakfast lasagna can be made the day ahead, refrigerate overnight and bake the next morning until hot and bubbly.
Leftovers are just as good. When I have leftovers, I cut up the lasagna into individual servings, wrap in a double layer of plastic wrap tightly and fill a sealable freezer bag. When you need a hot breakfast, just unwrap and place on a microwave-safe plate and heat on high for 4 minutes.
This Baked Mexican Breakfast Lasagna is perfect for those busy weekday mornings. Hands up everyone who just grabs a coffee and hits the road? Yes, you know who you are. Just think, you could whip this dish up on Sunday afternoon, cut a piece off Monday morning, it takes 2 minutes to heat up in the microwave, breakfast, done. You will have breakfast all week long.
The flavor key to this Baked Mexican Breakfast Lasagna is the easy chorizo sauce. Chorizo is a Mexican sausage that comes in pork or beef. You can buy it with or without the casing. When it comes to the tortillas I like to mix-it-up. Sometimes I use all flour tortillas, sometimes I use corn tortillas for extra corn flavor and sometimes if I have both, I use both.
Serve this lasagna with a side of your favorite salsa (an easy recipe for salsa is below) hot sauce and sliced avocado.
The quickest way to put this Baked Mexican Breakfast Lasagna together is start by preparing your ingredients. Make the chorizo sauce which is just the chorizo sautéed until cooked then mixed with a can fire roasted diced tomatoes.
Next is the easy corn salsa (recipe here
) pic above and is great for snacking which adds a delicious sweet bite and since fresh corn is available all year round, is a big help. All that is left is to scramble the eggs, setup your assembly line and it’s time to start building your layers.
If you’ve tried this Baked Mexican Breakfast Lasagna or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!