Say goodbye to the morning hangry because thisMexican Breakfast Casseroleis so easy to prepare ahead of time and pop in the oven when you’re ready to eat! The classic breakfast casserole gets a little bit of a Mexican cuisine flair with layers of fluffy eggs, spicy salsa, ground taco meat, black beans, corn, cheese, and corn tortillas. Even the little ones will gobble this easy brunch recipe up!
Mexican Breakfast Casserole Recipe
Feeding a small crowd for brunch or breakfast before everyone goes HANGRY CRAZY can be, well, how do I put it…
Downright stressful.
And I don’t know about you, but I’m already a BEAR in the morning…
So the last thing I want to do on Christmas morning or a relaxing family weekend is slave away over a hot stove at the crack of dawn.
After years of this struggle, I’ve finally found the solution…
And it’s in the form of this bakedMexican Breakfast Casserole.
Really it’s just like a taco, lasagna, and frittata had a delicious, food baby.
Once you prep it ahead of time all you have to do is pop the whole thing in the oven when you wake up on busy mornings! It’ll feed your whole crowd and can easily be made gluten-free.
Ingredients
The simple ingredients for this easy breakfast casserole recipe include:
- Ground Meat. A combination of ground beef and ground breakfast sausage is recommended. Feel free to substitute one for the other or swap out the beef for ground turkey or chicken.
- Taco Seasoning. This is where the majority of the flavor comes from in the dish. It’s best if you can make your own homemade Taco Seasoning so you can control the amount of spice and salt added. However, store-bought mixes may also be used.
- Salsa. Use mild or medium heat salsa depending on how spicy you’d prefer it to be. Try making your own with Roasted Tomato Salsa,Fresh Tomato Salsa, orTomatillo Salsa Verde.
- Tortillas. Corn tortillas work best in this recipe. It is not advised to substitute with flour tortillas since they will become gummy after baking with the other ingredients.
- Cheese. Any type of shredded cheese may be used though cheddar, Monterrey jack, or a Mexican cheese blend are the best options.
How to Make Mexican Breakfast Casserole
Below you’ll find the instructions to make this Mexican breakfast casserole:
Make the Base
We’ll start by making a ground taco meat mixture. Then, we’ll layer it up along with the other ingredients and bake it in a casserole dish. Before you do anything, preheat the oven to 375°F.
Combine the oil, onions, and peppers in a large skillet and sauté for 2-3 minutes over medium to medium-high heat.
Add the ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the sausage mixture.
Sprinkle in the taco seasoning along with salt and pepper, then stir to combine.
Prep the Layers
In a medium mixing bowl combine salsa, corn, and black beans. Stir it all up.
In a large bowl mix eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper.
Cut 8 corn tortillas into quarters.
Build the Casserole
You’ll want to cook this casserole in a large 13×9-inch baking pan that has been sprayed with nonstick cooking spray.
First, layer half of themeat mixture into the bottom of the pan. Then, top with 16tortillaquarters.
Pour half of thesalsa/cornmixture, then add 1 cup of cheese.
Repeat all layersexcept for the last cheese layer.
Pourthe egg mixtureover everything and top with remaining cheese.
Bake in Oven
Cover baking dish with aluminum foil. Bake the breakfast casserole in the preheated oven for 30 minutes.
Remove the foil and continue cooking for an additional 15-25 minutes.
You’ll know the casserole is done baking when the middle no longer jiggles and the top is golden brown.
Serve It Up
While this casserole tastes delicious when served on its own, you can also try out a few different options. Any of your favorite taco toppings would be delicious, including:
- Finely chopped cilantro or green onions
- Dollop of sour cream (or dairy-free sour cream such as Tofutti brand.)
- Diced avocados orhomemade guacamole
- Fresh tomatoes (here’s how to dice a tomato)
- Homemade salsaorpico de gallo
- Hot sauce of your choice
Meal Prep and Storage
- How to prep ahead of time:If you’re prepping this you can stop before baking and refrigerate the casserole dish for up to 2 days. On the morning of serving, pull out the dish at least 30 minutes ahead of time so it can come to room temperature. Proceed with the baking directions as instructed.
- How to store:Keep leftover casserole in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze:Place in a freezer safe container or freezer bag and store for up to 2-3 months.
- How to reheat:Warm up casserole in the microwave until heated through. You can also reheat in an oven at 375°F, covered for the first few minutes, then uncovered for the final minute or two.
Can you freeze breakfast casserole?
You can definitely freeze breakfast casserole!Be sure to tightly wrap it and keep it in a freezer-safe container for up to 2 to 3 months.
How to reheat breakfast casserole?
You can reheat a casserole in the microwave or the oven.The microwave will be quicker, but the oven will ensure you maintain that golden brown top.
Do you cover a breakfast casserole while baking?
It is best to cover a breakfast casserole for the first part of the baking process, then uncover it.This keeps the top from burning while the eggs have enough time to cook.
Expert Tips and Tricks
- DIY. It’s simple to make your own taco seasoning and salsa.
- Cover it up. Be sure to leave foil on the top for the first part of baking.
- Meal prep. Whip up this recipe the night before and just throw it in the oven the next morning.
- Top it off. Don’t forget the sour cream, green onions, and salsa.
- Make it spicy. If you like a kick, add in some chili powder, or top with spicy salsa or hot sauce.
What to serve with a Breakfast Casserole?
While this casserole is delicious on its own, you can easily add any of these breakfast recipes to complete the meal.
Add something sweet, like Gluten-Free Pancakes,Blueberry Pancakes,Lemon Poppyseed Muffins, orDouble Chocolate Zucchini Bread.
Don’t forget theRoasted Tomato Salsa,Fresh Tomato Salsa, orTomatillo Salsa Verde.
Sweet Potato Hash Brownsreally round out this meal.
More Breakfast Casseroles
Cooking breakfast or brunch for a crowd? Look no further than these casserole recipes:
Try making thisHashbrown Breakfast Casserole,Baked Frittata,Easy Crustless Quiche, or thisCrockpot Breakfast Casserolenext!
Not a casserole, but if you love this Mexican Breakfast dish, you have to tryEasy Migas.
Tap stars to rate!
5 from 9 votes
Mexican Breakfast Casserole Recipe
Say goodbye to the morning hangry because thisMexican Breakfast Casseroleis so easy to prepare ahead of time and pop in the oven when you're ready to eat! The classic breakfast casserole gets a little bit of a Mexican cuisine flair with layers of fluffy eggs, spicy salsa, ground taco meat, black beans, corn, cheese, and corn tortillas.
Yield 10 servings
Prep 20 minutes mins
Cook 50 minutes mins
Total 1 hour hr 10 minutes mins
Print Pin Comment
Ingredients
- 2 Tbsp. oil or butter
- 1 small green bell pepper
- 1 small sweet onion finely
- 1 tsp. salt divided
- ½ tsp. black pepper
- ½ lb. ground sausage regular
- ½ lb. ground beef or turkey 93/7
- 2 Tbsp. taco seasoning
- 1 cup salsa mild or medium
- 1 cup canned sweet corn drained
- 1 cup canned black beans rinsed and drained
- 12 large eggs
- ¼ cup milk cashew, almond, or soy milk
- 8 corn tortillas cut into quarters
- 2 cups shredded cheese cheddar or Monterrey Jack
Instructions
Preheat oven to 375 °F.
Add oil, onions, and peppers to a large skillet and sauté for 2-3 minutes over medium heat.
2 Tbsp. oil, 1 small green bell pepper, 1 small sweet onion
Add ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the meat. Add taco seasoning, ½ tsp. salt and ¼ tsp. pepper. Stir to combine.
1 tsp. salt, ½ lb. ground sausage, ½ lb. ground beef or turkey, 2 Tbsp. taco seasoning, ½ tsp. black pepper
In a medium bowl combine salsa, corn, and black beans. Stir to combine.
1 cup salsa, 1 cup canned sweet corn, 1 cup canned black beans
In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.
12 large eggs, ¼ cup milk
Spray a 9 x 13 inch pan with non-stick cooking spray. Layer half of the meat mixture, 16 tortilla quarters, half of the salsa/corn mixture, and 1 cup of cheese. Repeat all layers except for the last cheese layer. Pour egg mixture over the layers and top with remaining cheese.
8 corn tortillas, 2 cups shredded cheese
Cover the baking dish with a piece of aluminum foil and bake for 45-55 minutes, or until middle no longer jiggles. Remove the foil during the last 10 minutes of cooking.
Serve with cilantro, green onions, avocados and extra salsa.
Tap stars to rate!
5 from 9 votes
Video
Notes
Meal Prep and Storage
- How to prep ahead of time:If you’re prepping this you can stop before baking and refrigerate the casserole dish for up to 2 days. On the morning of serving, pull out the dish at least 30 minutes ahead of time so it can come to room temperature. Proceed with the baking directions as instructed the next morning.
- How to store:Keep leftover casserole in an airtight container in the fridge for up to 3 to 4 days.
- How to freeze:Place in a freezer safe container or freezer bag and store for up to 2-3 months.
- How to reheat:Warm up casserole in the microwave until heated through.
Nutrition
Calories: 373kcal, Carbohydrates: 20g, Protein: 23g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 274mg, Sodium: 1107mg, Potassium: 411mg, Fiber: 4g, Sugar: 3g, Vitamin A: 938IU, Vitamin C: 9mg, Calcium: 194mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this recipe?Leave a comment below!
Categorized as:
Breakfast, , Gluten-Free, Nut-Free, , Recipes, Refined Sugar-Free, Soy-Free
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