This easy Tamale Breakfast Casserole is a fun twist on a traditional breakfast that is absolutely packed with flavor!
My mom first made a version of this recipe several years ago to shake up our Christmas morning menu and it has been a holiday breakfast staple ever since!
Using classic TexMex flavors and ingredients, this breakfast casserole comes together in a snap and can easily be jazzed up with fun toppings such as hot sauce, salsa, sour cream, cilantro and lime.
Add it to your holiday breakfast repertoire asap! I can promise you won't regret it!
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Heat up the Holidays with El Yucateco® Hot Sauces
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El Yucateco® hot sauces make the perfect holiday gift and add so much flavor to all of your festive dishes!
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Equipment
- Mixing bowl
- Casserole or gratin dish
- Aluminum foil
Ingredients
- Tamales: Your favorite brand and filling of tamales will work.
- Eggs
- Whole milk
- Cheese: I like a mixture of shredded Monterey Jack and Cheddar cheese. Shredded Mexican blend works great!
- Can of diced green chiles
- El Yucateco green habanero sauce
- Salt & pepper
For Serving (optional)
- El Yucateco Hot Sauce
- Fresh cilantro
- Sour cream
- Pico de Gallo
- Diced tomatoes
- Salsa
- Tortilla chips
Recipe FAQs
Yes, this is a great recipe to feed a crowd. Simply adjust the ingredients accordingly and baking about 10-15 minutes longer or until the center is no longer wobbly.
You can! If you plan on consuming within 2-3 days simply cover the baked casserole in foil and store in the fridge. Then warm up at 325 degrees for around 20 minutes until warmed throughout.
This recipe also freezes well and can be stored covered in the freezer for 2-3 months. When you're ready to use simply thaw in the fridge overnight and then warm in a 325 degree oven for around 20 minutes or until heated throughout.
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Low Carb Breakfast Casserole with Roast Vegetables
Made this Tamale Breakfast Casserole? Let me know what you think in the comments!
Recipe
Tamale Breakfast Casserole
Equipment
- mixing bowl
- Measuring cups and spoons
- Casserole or gratin dish
- Aluminum foil
Ingredients
- 6 eggs
- 1 cup whole milk
- 2 cups Mexican style shredded cheese, divided a mix of mild cheddar and Monterey jack
- 4 oz diced green chiles
- El Yucateco Green Habanero Hot Sauce
- salt & pepper
- 1 lb tamales, about 5-6 medium tamales
Toppings (for serving, optional)
- chopped cilantro
- sour cream
- El Yucateco Habanero Hot Sauce
- diced tomatoes
Instructions
- Preheat the oven to 375 degrees F. Spray the bottom of a medium casserole or gratin dish with a little olive oil and set aside.
- In a medium size mixing bowl add eggs, whole milk, 1 cup of shredded cheese, diced green chiles, a few dashes of hot sauce and a pinch of salt and pepper. Mix together until well combined. Set aside.
- Cut tamales into quarters and then place in an even layer on the bottom of the prepared casserole dish.
- Pour egg mixture over the top of the tamales and then sprinkle on the remaining cup of shredded cheese.
- Cover the top of the dish with foil then bake at 375 degrees F for 35 minutes. Remove the foil and bake uncovered for an additional 15-20 minutes until golden brown and the middle is no longer wobbly.
- Remove from the oven and allow to cool for 15 minutes before serving. Enjoy!
Agnieszka
Made this for breakfast last weekend and my family absolutely loved it! So flavorful!
Addie
So hearty and flavorful!
Pennie Cantwell
Want to try this recipe, but do the tamales get dried out, since already cooked then baked again twice?
jamjarkitchen
Nope, because they are on the eggs they stay moist as they warm up. Hope you enjoy!
Linz
Made for NYE breakfast with some frozen chicken hatch chile tamales I needed to use. I subbed roasted red peppers for the green chiles and 1 7 oz. can of salsa verde for the habanero—delish!
Kimberly
What size baking dish do you bake this in?
jamjarkitchen
I typically use an 11 inch au gratin dish but an 8-10 inch square pan also works great.
Steve Bilson
Followed directions accordingly but middle still undercooked, so recovered and cooked additional time. Next I’ll leave covered additional 10 minutes (45 minutes) and uncovered for additional time. Tastes great!
jamjarkitchen
Hi Steve - I’m so glad you loved the flavor! Ovens and egg sizes can definitely vary, so needing a little extra time in the center isn’t unusual with casseroles like this. Your plan to leave it covered a bit longer before uncovering is a great approach, and letting it rest for a few minutes after baking also helps everything finish setting up. Thanks for sharing what worked for you!