If you are looking for a hearty, flavor-packed start to your day, this Mexican Breakfast Casserole Recipe is exactly what you need. Bursting with vibrant colors, layers of tender tortillas, savory sausages, fresh veggies, and gooey melted cheese, this casserole brings together all the best aspects of a classic Mexican breakfast in one easy dish. It’s perfect for feeding a crowd or prepping ahead for a satisfying morning that feels like a celebration every time.
Ingredients You’ll Need
The magic of this Mexican Breakfast Casserole Recipe lies in using simple, wholesome ingredients that each add a special touch—whether it’s the spicy sausage, the sweet crunch of corn, or the creamy melted cheese. These essentials come together to create a layered texture and burst of flavors that keep you coming back for another bite.
- 2 tablespoons oil (or butter): A little fat helps sauté the veggies to tender perfection, enhancing their natural sweetness.
- 1 small green bell pepper: Adds a fresh, slightly grassy crunch and vibrant color that livens the dish.
- 1 small sweet onion (finely chopped): Brings a natural sweetness and softness that balances the savory meats.
- 1 teaspoon salt (divided): Essential for seasoning and bringing out all the layered flavors.
- ½ teaspoon black pepper: Adds a touch of heat and complexity to the mix.
- ½ pound ground sausage (regular): Delivers smoky, spicy richness that forms the heart of the casserole.
- ½ pound ground beef or turkey (93/7): Provides a lean protein base with a meaty texture.
- 2 tablespoons taco seasoning: Brings a blend of herbs and spices that define the dish’s authentic Mexican flair.
- 1 cup salsa (mild or medium): Adds tangy moisture and a pop of tomato-based zestiness.
- 1 cup canned sweet corn (drained): Offers a burst of sweetness that contrasts the savory meat perfectly.
- 1 cup canned black beans (rinsed and drained): Adds earthiness and a hearty bite to balance the flavors and textures.
- 12 large eggs: The binding element that holds the casserole layers together with creamy richness.
- ¼ cup milk (cashew, almond, or soy milk): Lightens the egg mixture for a fluffy and tender custard layer.
- 8 corn tortillas (cut into quarters): These create delightful soft, chewy layers that soak up all the delicious juices.
- 2 cups shredded cheese (cheddar or Monterrey Jack): For that irresistible gooey, melty topping and scrumptious middle layers.
How to Make Mexican Breakfast Casserole Recipe
Step 1: Preheat and Prepare Your Ingredients
Start by preheating your oven to 375 °F to ensure it’s hot and ready when your casserole layers are assembled. Meanwhile, prep your veggies finely to make sure they cook evenly and release the right flavors.
Step 2: Sauté Veggies
Heat the oil or butter in a large skillet over medium heat and add the diced onions and bell peppers. Sauté these for 2 to 3 minutes until they turn soft and fragrant, which sets a flavorful vegetable base for the casserole.
Step 3: Brown the Meat
Add the ground sausage and ground beef or turkey to the skillet with the veggies. Cook for about 6 to 8 minutes, continuously breaking the meat apart with a potato masher or spoon until it’s completely browned. Season with ½ teaspoon salt, ¼ teaspoon pepper, and the taco seasoning, making sure every bite is packed with those classic Mexican spices.
Step 4: Mix the Salsa, Corn, and Beans
In a medium bowl, combine the salsa, drained sweet corn, and rinsed black beans with a gentle stir. This colorful mix will add a juicy, sweet, and earthy layer that balances the rich meat.
Step 5: Whisk the Eggs
Grab a large bowl and whisk together the eggs, milk, remaining ½ teaspoon salt, and ¼ teaspoon black pepper until smooth and evenly combined. This mixture will soak through the layers and bind everything into a tender, cheesy custard.
Step 6: Assemble the Casserole
Spray a 9 x 13 inch baking pan with non-stick spray to keep your masterpiece from sticking. Start by layering half the cooked meat mixture, followed by half of the tortilla quarters, then half the salsa-corn-bean combo, and top with 1 cup of shredded cheese. Repeat the layers one more time with the remaining meat, tortillas, salsa/corn mixture, and cheese. Pour the egg mixture evenly over the entire pan, and finish by sprinkling the remaining cheese on top for that golden, melty crust.
Step 7: Bake to Perfection
Cover the dish tightly with aluminum foil to lock in moisture and bake for 45 to 55 minutes. To finish, remove the foil for the last 10 minutes to let the cheese brown beautifully. The casserole is ready when it’s set in the middle and no longer jiggles when you shake the pan gently.
How to Serve Mexican Breakfast Casserole Recipe
Garnishes
To truly elevate this dish, fresh garnishes are a must. Sprinkle chopped cilantro and sliced green onions on top for a burst of freshness, add creamy avocado slices for richness, and serve with extra salsa on the side to amp up the zing.
Side Dishes
This casserole is a complete meal but pairs beautifully with light sides like a crisp green salad with lime vinaigrette or fresh fruit salad to brighten the palate and balance the hearty flavors perfectly.
Creative Ways to Present
For a festive brunch, serve the casserole in individual ramekins or mini casseroles for personal portions. Alternatively, scoop it into warm tortillas for a breakfast taco twist, or top with a dollop of sour cream and a squeeze of fresh lime juice to add layers of tangy goodness.
Make Ahead and Storage
Storing Leftovers
This Mexican Breakfast Casserole Recipe stores wonderfully in the fridge for up to 4 days. Make sure to cover it tightly with foil or an airtight container to preserve its flavor and moisture.
Freezing
Feel free to freeze individual portions wrapped securely in plastic wrap and foil. The casserole can last up to 3 months in the freezer, making it a fantastic option for batch cooking or busy mornings.
Reheating
When you’re ready to enjoy leftovers, reheat slices in the microwave for 2 to 3 minutes or in a preheated oven at 350 °F for about 15 minutes until warmed through and the cheese is bubbly again.
FAQs
Can I make this Mexican Breakfast Casserole Recipe vegetarian?
Absolutely! Simply omit the ground sausage and beef, and add extra beans, sautéed mushrooms, or your favorite veggies. You can also add plant-based meat substitutes for a protein-rich twist.
What kind of cheese works best in this casserole?
Cheddar and Monterrey Jack are classic choices that melt beautifully and offer a nice balance of sharpness and creaminess. Feel free to experiment with a Mexican cheese blend or even queso fresco for a fresher taste.
Is it possible to use flour tortillas instead of corn?
You can use flour tortillas, but corn tortillas provide authentic texture and flavor with their slight chew and corn taste. If you prefer flour, consider lightly toasting them before layering to prevent sogginess.
How spicy is this casserole?
It depends on the salsa and taco seasoning you choose. Using mild salsa keeps it gentle, while medium or hot salsa gives it a nice kick. You can always adjust seasonings to suit your spice tolerance.
Can I prepare this casserole the night before?
Yes! Assemble the casserole the night before, cover it well, and keep it refrigerated. In the morning, bake it as directed. This saves you prep time on busy mornings and allows flavors to meld beautifully.
Final Thoughts
This Mexican Breakfast Casserole Recipe is one of those dishes that feels like a warm hug in breakfast form. Its layers of spice, texture, and comforting ingredients make it an unforgettable meal to start your day or impress friends during brunch. Give it a try—you’ll be hooked after the first bite and eager to share it with everyone you love.
Print
Mexican Breakfast Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Description
A hearty and flavorful Mexican Breakfast Casserole featuring layers of seasoned ground sausage and beef, sautéed peppers and onions, salsa, corn, black beans, corn tortillas, eggs, and cheese baked to perfection. Perfect for a filling breakfast or brunch to serve multiple guests.
Ingredients
Meat and Veggies
- 2 tablespoons oil (or butter)
- 1 small green bell pepper, diced
- 1 small sweet onion, finely chopped
- ½ pound ground sausage (regular)
- ½ pound ground beef or turkey (93/7)
- 2 tablespoons taco seasoning
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Mix-ins
- 1 cup salsa (mild or medium)
- 1 cup canned sweet corn, drained
- 1 cup canned black beans, rinsed and drained
Egg Mixture
- 12 large eggs
- ¼ cup milk (cashew, almond, or soy milk)
Others
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheese (cheddar or Monterrey Jack)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) to ensure it reaches the right temperature for baking the casserole evenly.
- Sauté Vegetables: In a large skillet, heat the oil or butter over medium heat. Add the finely chopped onions and diced green bell pepper. Sauté for 2-3 minutes until softened and fragrant.
- Cook Meat and Season: Add the ground sausage and ground beef or turkey to the skillet. Break the meat up with a potato masher or spatula, cooking for 6-8 minutes until fully browned and cooked through. Stir in taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper, mixing well.
- Mix Salsa, Corn, and Beans: In a medium bowl, combine the salsa, drained sweet corn, and rinsed black beans. Stir thoroughly to combine all ingredients evenly.
- Prepare Egg Mixture: In a large bowl, whisk together the 12 eggs, ¼ cup of your choice of milk (cashew, almond, or soy), the remaining ½ teaspoon salt, and ¼ teaspoon black pepper until smooth.
- Layer the Casserole: Spray a 9 x 13 inch baking dish with non-stick cooking spray. Begin by layering half of the cooked meat mixture evenly on the bottom. Next, scatter 16 tortilla quarters over the meat. Spread half of the salsa, corn, and bean mixture on top, then sprinkle with 1 cup of shredded cheese. Repeat these layers (meat, tortillas, salsa mixture) excluding the final cheese layer. Pour the egg mixture evenly over the layered ingredients. Finally, top with the remaining shredded cheese.
- Bake the Casserole: Cover the dish with aluminum foil and bake in the preheated oven for 45-55 minutes, or until the center is set and no longer jiggles. Remove the foil during the last 10 minutes to allow the top cheese layer to brown nicely.
- Serve: Remove from oven and let it cool slightly. Serve garnished with fresh cilantro, sliced green onions, diced avocados, and extra salsa as desired for added freshness and flavor.
Notes
- Ground turkey can be substituted for beef to reduce fat content.
- Use gluten-free corn tortillas to make the dish gluten-free.
- Adjust the level of spiciness by selecting mild or medium salsa and taco seasoning options.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make dairy-free, use vegan cheese and plant-based milk as indicated.
- This casserole is perfect for meal prepping and feeding a crowd.
