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MEXICAN BREAKFAST CASSEROLE

Melanie Fraxedas
This Mexican Breakfast Casserole is an interesting twist on a classic brunch dish. It is full of flavor with great Mexican spices, tortillas, eggs, and more.
4.59 from 12 votes
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Course Breakfast
Cuisine Mexican/American
Servings 8 servings
Calories 498 kcal

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 9x13" 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

OXO Good Grips Stainless Steel Cut and Serve Turner
OXO Good Grips Stainless Steel Cut and Serve Turner
Blue Diamond Cookware Diamond Infused Ceramic Nonstick 12" Frying Pan Skillet, PFAS-Free, Dishwasher Safe, Oven Safe, Blue
Blue Diamond Cookware Diamond Infused Ceramic Nonstick 12" Frying Pan Skillet, PFAS-Free, Dishwasher Safe, Oven Safe, Blue
KOOV Individual Lasagne Pan Deep, Rectangular 9x13 Baking Dish, Ceramic Baking Dish, Bakeware for Tapas, Roasting, Casserole Dish for Oven, Texture Series (Aegean)
KOOV Individual Lasagne Pan Deep, Rectangular 9x13 Baking Dish, Ceramic Baking Dish, Bakeware for Tapas, Roasting, Casserole Dish for Oven, Texture Series (Aegean)

Notes

Note:
- Make it and let it sit overnight in your fridge. Cook the next day.
- Add a kick with some tabasco or chili powder.

Nutrition

Serving: 1Calories: 498kcalCarbohydrates: 29gProtein: 25gFat: 31gSaturated Fat: 11gPolyunsaturated Fat: 16gCholesterol: 329mgSodium: 900mgFiber: 4gSugar: 3g
Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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