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
Scale
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.