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Dec 12, 2006 04:39 AM

any Tex-Mex breakfast casserole recipes out there?

Do any of you have a favourite tex-mex breakfast casserole that could be made in advance?
Thanks in advance for any of your suggestions or comments!

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  1. There's that three-cheese frittata with green chilies. Would that do?

    1. Emeril has a Creole Breakfast Bread Pudding that makes for a great breakfast/brunch dish. I know it's not Tex-Mex but I'm sure you could make some subs. Eggs, bread, cheese, sausage--the basics are all there.

      1. I came up with a breakfast enchilada recipe for my husband's breakfast club at work that was a huge hit. It involves eggs scrambled with chorizo, green peppers, onion, tomato in a tortilla topped with cheese, tomato sauce and cilantro. It can be made the day before and then baked to melt the cheese and warm the tortillas.

        1. My Texas friend raves about Frito Pie. It sounds a bit scary to me but some Texan's are nutty about it. Anyone know the recipe?

          2 Replies
          1. re: amoncada

            I've had Frito pie in Arkansas.It's basically crushed fritos covered with chili,then topped with shredded cheddar and baked until bubbly. Not exactly the best breakfast to start your day!

            But thanks for the suggestion ;)

            1. re: spaetzle

              JalapeƱo pie, on the other hand, is an excellent breakfast. Eggs, cheese, and jalapeƱos baked in a pie plate.


          2. Below is recipe from Epicurious. It's not the exact one I was looking for, but essentially this is a Spanish frittata. The recipe isn't that great, but it gives you the essentials for making the tortilla, as it's called. I've made versions of it for years, adding whatever I had at hand, chiles of all sorts, etc. Just watch the moisture content of additional ingredients and adjust. Tastes just as good room temp as hot, and can be reheated with pretty good success.

            Two additional things to note (which I noticed as I closed the window of the Epicurious recipe). One, you can always use the frittatta method and run it under the broiler, as opposed to flipping it over, and you don't need the amount of oil suggested. A good cast iron skillet can also be used.


            1 Reply
            1. re: mike_d

              Thanks for the link Mike D, I've actually made that recipe before, but I hadn't thought of using it for breakfast. Also hadn't thought of adding chiles to a Spanish tortilla...but that sounds like a great idea.