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Mexican Breakfast Casserole

Savor the Morning with Mexican Breakfast Casserole Bliss

Enjoy a heartwarming Mexican Breakfast Casserole that combines flavors, comfort, and joy for any breakfast occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Chorizo or Breakfast Sausage Substitute with turkey sausage or black beans for vegetarian option.
  • 8 large Eggs Use egg substitutes for lower cholesterol option.
  • 1 cup Milk or Half-and-Half Substitute with almond milk or coconut cream for dairy-free version.
  • 2 cups Shredded Cheddar Cheese Use a dairy-free cheese for vegan option.
  • 2 cups Shredded Pepper Jack Cheese Substitute with mozzarella for a milder taste.
  • 1 medium Red Bell Pepper Can replace with green bell pepper or omit.
  • 1 medium Onion Shallots can be used as a substitute.
  • 1 can Diced Green Chiles Use jalapeños for more spice.
  • 8 pieces Corn Tortillas Swap for cauliflower tortillas for low-carb option.
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika Experiment with smoked paprika for different flavor.
  • salt Salt Adjust to taste.

Equipment

  • 9x13 inch baking dish
  • large skillet
  • mixing bowl

Method
 

Step-by-Step Instructions for Mexican Breakfast Casserole
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large skillet over medium heat, cook the chorizo or breakfast sausage with diced onion and red bell pepper for 5–7 minutes until browned.
  3. Whisk together eggs, milk, cumin, paprika, and salt in a mixing bowl until well combined and slightly frothy.
  4. Layer half of the prepared corn tortillas at the bottom of the greased baking dish followed by half of the cooked sausage mixture, half of the cheeses, and half of the egg mixture.
  5. Repeat the layering process with the remaining corn tortillas, sausage mixture, more cheese, and the rest of the egg mixture.
  6. Cover the casserole with aluminum foil and bake for 30 minutes.
  7. Remove foil and bake for an additional 10–15 minutes until the top is golden brown and bubbly.
  8. Let the casserole rest for 10 minutes before serving. Garnish with cilantro or avocado slices if desired.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 20gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 210mgSodium: 600mgPotassium: 320mgFiber: 2gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

Consider toasting the corn tortillas before layering to prevent sogginess. Assembling the casserole the night before enhances flavor. Letting it rest after baking maintains clean slices when serving.

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