Got a casserole dish? This Chicken Fajita Breakfast Casserole brings the bold flavors of fajitas to a protein-packed breakfast bake. Made with precooked chicken breakfast sausage, roasted potatoes, sautéed peppers and onions, and a custardy egg base, it’s an easy low-carb option that feeds a crowd and works well for meal prep. The steps are straightforward and require minimal hands-on time, so you can assemble and bake with confidence.
Fajita Breakfast Casserole Ingredients
This recipe relies on simple, familiar ingredients. Dice the vegetables and potatoes into bite-sized pieces, slice the precooked chicken sausage, whisk the eggs with milk, and combine everything in an 8″ x 8″ baking dish. The recipe below serves 6.
- 1 medium Idaho potato, diced into 1/2-inch chunks
- 1/2 medium jalapeño, minced (~1/2 tablespoon)
- 2 tablespoons fajita seasoning, divided
- 10 large eggs
- 1/4 cup unsweetened almond milk (or other unflavored milk)
- 6 links precooked chicken breakfast sausage, cut into chunks (about 4.5 oz.)
- 1 medium red bell pepper, finely diced
- 1 medium green bell pepper, finely diced
- 1/2 medium white onion, finely diced
- Salt and pepper to taste
- 1/3 cup shredded Colby jack cheese
Homemade Fajita Seasoning
If you don’t have a store-bought packet, mix your own fajita seasoning with a few pantry spices. This keeps flavors bright and avoids fillers.
- Chili powder
- Ground cumin
- Garlic powder
- Paprika
- Salt
- Pepper
To make a quick batch: combine equal parts chili powder and paprika with about half as much cumin and garlic powder, then add salt and pepper to taste. Adjust heat by increasing or decreasing the chili powder or adding a pinch of cayenne.
How To Make the Perfect Fajita Breakfast Casserole
Step 1
Preheat the oven to 400ºF. Lightly spray an 8″ x 8″ baking dish with nonstick spray or grease with a little oil.
Step 2
Dice the potato and mince the jalapeño. Place them in the baking dish, drizzle with a tablespoon of olive oil, and sprinkle with about 1/2 teaspoon of the fajita seasoning. Toss to coat and roast at 400ºF for 10 minutes to begin softening the potatoes.
Step 3
While the potatoes roast, whisk together the eggs and almond milk until smooth. Prepare the remaining vegetables by finely dicing the red and green peppers and the white onion.
Step 4
After 10 minutes, remove the dish from the oven and reduce the temperature to 350ºF. Add the diced red and green peppers, the onion, sliced breakfast sausage, and the remaining fajita seasoning. Toss everything so the seasoning distributes evenly.
Step 5
Pour the egg mixture over the vegetables and sausage, then gently stir to combine. Season with additional salt and pepper if desired.
Step 6
Bake at 350ºF for 40 minutes. Remove from the oven, sprinkle the shredded Colby jack cheese over the top, and bake for an additional 5 minutes, or until the cheese is melted and the eggs are set.
Step 7
Allow the casserole to cool for at least 10 minutes before slicing. This resting time helps the eggs finish setting and makes for cleaner slices.
Tips & Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or warm them in a 350ºF oven until heated through.
Variations: Swap the chicken sausage for turkey or your favorite cooked breakfast sausage. You can omit the potato for a lower-carb version or replace it with diced sweet potato for a different flavor profile. Add a handful of chopped spinach or a few sliced green onions after baking for freshness.
Serving suggestions: Serve warm with avocado slices, a dollop of salsa or Greek yogurt, or alongside a light salad for a satisfying brunch.
Recipe Summary
Name: Chicken Fajita Breakfast Bake
Author: Emily Richter
Prep: 10 mins • Cook: 55 mins • Total: 1 hr 5 mins
Servings: 6
Ingredients (compact list)
- 1 medium Idaho potato, diced
- 1/2 medium jalapeño, minced
- 2 tbsp fajita seasoning, divided
- 10 large eggs
- 1/4 cup unsweetened almond milk
- 6 links precooked chicken breakfast sausage, chunked
- 1 medium red pepper, diced
- 1 medium green pepper, diced
- 1/2 medium white onion, diced
- Salt and pepper to taste
- 1/3 cup shredded Colby jack cheese
Instructions (compact)
- Preheat oven to 400ºF and grease an 8″ x 8″ baking dish.
- Dice potatoes and mince jalapeño; toss with oil and 1/2 tsp fajita seasoning. Roast 10 minutes.
- Whisk eggs with almond milk; finely dice peppers and onion.
- Reduce oven to 350ºF. Add peppers, onion and sausage to the dish; season with remaining fajita seasoning and toss.
- Pour egg mixture over the vegetables and sausage and stir to combine.
- Bake at 350ºF for 40 minutes. Sprinkle cheese and bake 5 more minutes.
- Let cool 10 minutes, slice and serve.
Nutrition (per serving, approximate)
Calories: 281 kcal • Carbohydrates: 12 g • Protein: 19 g • Fat: 17 g • Fiber: 2 g • Sugar: 4 g
Nutrition information is automatically calculated and should be used as an approximation.
Other Breakfast Casseroles & Egg Recipes
Here are a few ideas to explore if you enjoyed this bake—try egg cups, breakfast sandwiches, or a quiche-style bake for variety:
- Cheesy sous vide egg bites
- Sausage, sun-dried tomato and spinach freezer breakfast sandwiches
- Make-ahead breakfast burritos
- Sweet potato hash egg cups
- All-American hash brown egg cups
- Spinach and sun-dried tomato egg cups
- Turkey fajita egg cups
- Bacon-wrapped egg cups
- Sweet potato crust quiche
- Copycat healthy egg McMuffins
Love this recipe? Try tagging your photos with your own notes and serving ideas. Enjoy a flavorful, easy-to-make morning with this Chicken Fajita Breakfast Casserole.