Make this easy Mexican Breakfast Casserole, packed with protein and delicious flavors; it is an amazing option for breakfast or brunch. This overnight recipe is easy to assemble and has ground sausage meat with black beans, corn, onions, and pepper layered in between tortillas and covered with an egg mixture and cheese. If you make it on the day of, it will be assembled in 30 minutes tops!
If you are hosting a brunch, you might also want to consider this delicious Pizza Rustica, Ham and Egg Cups, Stuffed Bacon Egg Breakfast Sliders, or one of the many Make-Ahead Brunch Casseroles we have here.
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Deep, Rectangular 9×13 Baking Dish, Ceramic
What is in a Mexican Breakfast Casserole?
The amazing part of this recipe is how versatile it is. Of course, the fact that it is a great make-ahead recipe is also a bonus! It is a Mexican casserole that meets an egg bake. So wholesome and delicious! Let’s gather the ingredients needed:
- Onions: Chose a yellow onion, they are best to sauté and some green ones too to mix with the tomato
- Garlic: Fresh garlic is best, but if you are in a pinch, use garlic salt or granulated garlic if you wish
- Pepper: I prefer yellow, orange, or red for their sweetness
- Ground sausage: You can also use breakfast sausage; any meat would work really
- Seasoning: Use what you have on hand; we always have Tex-Mex or salt-free taco seasoning, which works great for this recipe
- Corn: can be canned or frozen
- Black beans: they can be canned or cooked, and you can use a bean medley too
- Tomato: I used a fresh juicy tomato; however, you can also use a salsa mix from a jar
- Tortilla: You can use the flour tortillas, whole wheat, or gluten-free ones
- Cheese: Use your favorite one, preferably one that melts well, such as mozzarella or cheddar
- Eggs: Select a dozen medium or large eggs
- Milk: I used 2%, but any would work; however, the richer, the creamier. And heavy cream or half and half would be a good option too.
- Topping: Cube an avocado and tomato, and chop some coriander. Combine all in a bowl and season with lime juice and salt. Serve on top of your breakfast casserole.
TIP: If you can not find ground sausage meat, just buy sausages and take the meat out of it!
How to Make a Mexican Breakfast Casserole
Before getting started, pre-heat your oven to 400F and grab your baking dish.
First, you will need to prepare the meat mixture. In a large skillet, sauté the garlic, onion, and pepper. Once tender, after 4-5 minutes, add in the sausage meat and cook until it is no longer red and break the meat into small pieces. Add the taco seasoning, stir well and set aside.
Next, in a bowl, mix the corn, black beans, diced tomato, and green onion.
Then, in a mixing bowl, crack all your eggs and whisk them with some milk. Set aside also.
Lastly, cut your tortillas into quarters. Lay them at the bottom of a lightly greased dish.
Now we have all the elements to assemble the casserole, and it will be ready to be popped in the oven! Grab your shredded cheese as well!
TIP: Use some cooking spray to grease the bottom of your dish!
ASSEMBLING:
On the tortilla, spread a third of the sausage mixture, then a third of the corn/bean mixture, and then sprinkle with cheese of your choice. Pour about a third of the egg mixture.
TIP: Shake your dish so the eggs spread evenly.
Repeat 2 more times or until you do not have any more ingredients. Top the casserole with extra cheese, as you can never have too much cheese, right? Lastly, cover with aluminum foil.
Bake in the oven, covered for 40 minutes and another 15 minutes uncovered.
Variations and Suggestions
When we are cooking at home, we all love having a little bit of liberty in a recipe and being able to swap a few ingredients, so it is perfect to our taste. Here, there are a few things you can adapt to your liking or dietary restrictions.
Vegetarian: Use plant-based meat in lieu of sausage or just omit and add a bit more vegetables.
Gluten-free: switch up for some corn tortillas or gluten-free ones!
Spice it up: Add that spicy sausage meat to the dish or maybe some chorizo. Or season with some chili powder to add a little kick to your brunch!
IDEAS: Layer some sliced potatoes or some hash or hashbrowns to replace the tortillas. There are also versions where you use tortilla chips! They would be wonderful as a topping afterwards.
How to Serve this Mexican Breakfast Casserole
Although this recipe is very wholesome and packed with enough nutrients that you do not need to add anything else, there are a few add-ons you could offer on the table to bring this breakfast to the next level!
- Herbs: Sprinkle some extra chives, parsley, or coriander before serving. There are great garnishes that also complement the dish.
- Creaminess: Mix some lime juice with sour cream and add a dollop of it to your serving; yum!
- Deluxe: Make an avocado and tomato salsa to serve with your casserole. Don’t forget to add some chopped coriander too!
FAQS
Is this Mexican Breakfast Casserole Served Hot or Cold? It is equally delicious hot, room temperature, or cold. It is really a personal choice.
Can I make it ahead of time? Absolutely! Assemble it the night before and place it in the fridge; then, in the morning, bake it and sip your coffee while it cooks!
How do you reheat this dish? You can reheat it in the oven for 15 minutes at 325F. If you are in a rush, you can warm it up in the microwave.
Can you freeze this Mexican Breakfast Casserole? Yes, but only once fully cooked and cooled down. However, it really tastes better freshly cooked, so I would recommend preparing it the night before.
Pin HERE!!
Pin it HERE!!
MEXICAN BREAKFAST CASSEROLE
Ingredients
- 1 onion diced
- 2 garlic cloves minced
- 1 pepper yellow, orange and red, diced
- 1 pound of ground sausage
- 1 tbsp of taco seasoning
- 1/2 cup of corn
- 1 cup of black beans
- 1 tomato diced
- 1-2 green onions chopped
- 12 eggs
- 5 large tortillas
- 1/2 cup of 2% milk
- 1 cup of shredded cheese cheddar, Monterey Jack, etc.
Topping:
- 1 avocado
- 1 tomato
- A handful of coriander
- 1 tbsp of lime juice
- 1 pinch of salt
Instructions
- Preheat the oven to 400F.
- Chop the onion and garlic and cut the peppers in brunoise (small squares).
- In a hot skillet, pour a little bit of olive oil and sauté the garlic, onion, and peppers for 4-5 minutes or until tender.
- Add in the sausage meat and cook until no longer red and break the meat into small pieces. Add the taco seasoning, stir well and set aside.
- Drain the water from the cans for the corn and black beans.
- In a bowl, mix the corn, black beans, diced tomato, and green onion. Set aside.
- In a mixing bowl, crack all your eggs and whisk them with the milk. Set aside also.
- Cut your tortillas into quarters.
- In a 9×13" baking dish, spray with cooking oil or spread some oil with a brush.
- Place the tortilla quarters, so the center of the tortilla is in the corner of the dish (see the picture in the post).
- Spread a third of the sausage mixture, then a third of the corn/bean mixture, and then sprinkle with cheese. Pour about a third of the eggs.
- Repeat 2 more times or until you do not have any more ingredients.
- Cover with aluminum foil.
- Bake it covered for 40 minutes and another 15 minutes uncovered.
- Topping: Cube the avocado, dice the tomato, and chop the coriander. Combine all in a bowl and season with lime juice and salt. Serve on top of your breakfast casserole.
Equipment
Notes
– Add a kick with some tabasco or chili powder.
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