If you are craving a dish that brings together bold flavors, hearty ingredients, and that unmistakable festive vibe, this Mexican Breakfast Casserole Recipe is exactly what you need. It’s a crowd-pleaser that combines savory ground sausage and beef, fresh veggies, creamy eggs, and melty cheese, all layered with corn tortillas for a satisfying texture. Perfect for weekend brunches, sleepy holiday mornings, or feeding a hungry crowd, this casserole is as comforting as it is vibrant—each bite bursts with the warm, inviting tastes of a Mexican-inspired breakfast fiesta.
Ingredients You’ll Need
Simple ingredients are the star here, and each one brings its own magic to the Mexican Breakfast Casserole Recipe. From the savory sausage to the creamy eggs and the fresh vegetables, every component adds valuable flavor, color, or texture that makes this dish truly irresistible.
- 2 tablespoons oil (or butter): For sautéeing the veggies, adding richness and preventing sticking.
- 1 small green bell pepper: Adds a fresh, slightly sweet crunch and vibrant green color.
- 1 small sweet onion (finely chopped): Brings sweetness and depth to the savory filling.
- 1 teaspoon salt (divided): Enhances all the flavors throughout the layers.
- ½ teaspoon black pepper: Adds just a hint of heat and balances the seasoning.
- ½ pound ground sausage (regular): Provides rich, seasoned meatiness and a little extra fat for flavor.
- ½ pound ground beef or turkey (93/7): Adds protein and savory depth, with turkey as a leaner option.
- 2 tablespoons taco seasoning: Bursts with classic Mexican spices, bringing warmth and complexity.
- 1 cup salsa (mild or medium): Moistens the layers with tangy, slightly spicy freshness.
- 1 cup canned sweet corn (drained): Lends a touch of sweetness and a pop of texture.
- 1 cup canned black beans (rinsed and drained): Adds creaminess, earthiness, and a boost of protein and fiber.
- 12 large eggs: The binding agent that makes this casserole a satisfying breakfast treat.
- ¼ cup milk (cashew, almond, or soy milk): Keeps eggs tender and fluffy when baked.
- 8 corn tortillas (cut into quarters): Provide structure and a traditional Mexican touch with comforting heartiness.
- 2 cups shredded cheese (cheddar or Monterrey Jack): Melts beautifully, enriching every bite with gooey cheesiness.
How to Make Mexican Breakfast Casserole Recipe
Step 1: Preheat and Sauté the Veggies
Start by preheating your oven to 375 °F, getting it nice and warm for baking later. In a large skillet, heat up your oil or butter and toss in the finely chopped onions and green bell pepper. Sauté these for about 2 to 3 minutes over medium heat, just until they’re soft and fragrant. This quick step unlocks their sweetness and lays the foundation for the rich flavors to come.
Step 2: Cook the Meat Mixture
Now, add the ground sausage and ground beef or turkey right to the skillet with the softened veggies. Cook everything together for about 6 to 8 minutes until the meat is no longer pink, using a potato masher or spatula to crumble it neatly as it cooks. Stir in the taco seasoning, half a teaspoon of salt, and a quarter teaspoon of black pepper, blending all those bold, warm spices throughout the meat for a burst of classic Mexican flair.
Step 3: Combine Salsa, Corn, and Beans
While the meat finishes cooking, grab a medium bowl and mix together your salsa, drained corn, and rinsed black beans. This triad adds moisture, sweetness, and earthiness to balance out the meaty richness, plus a punch of color to make your casserole visually stunning.
Step 4: Whisk the Egg Mixture
In a large bowl, whisk together the eggs, your choice of cashew, almond, or soy milk, the remaining half teaspoon of salt, and a quarter teaspoon of black pepper. Whisk thoroughly until fully combined. This mixture will soak into the layers and help bring everything together as the casserole bakes.
Step 5: Assemble the Layers
Prepare a 9 x 13 inch baking pan by giving it a generous spray of non-stick cooking spray. Begin layering with half of the cooked meat mixture, followed by 16 of the tortilla quarters, then half of the salsa/corn/bean mixture, and a cup of shredded cheese. Repeat these layers following the same order, and for the final topping, pour your beaten egg mixture evenly over everything, then sprinkle the remaining cheese on top.
Step 6: Bake to Perfection
Cover the pan loosely with aluminum foil to keep everything moist as it cooks. Pop it into your preheated oven and bake for 45 to 55 minutes. To ensure your Mexican Breakfast Casserole Recipe is perfectly set, look for the center to no longer jiggle when you gently shake the pan. During the last 10 minutes, remove the foil so the cheese can melt and brown beautifully, giving you that irresistible golden crust.
How to Serve Mexican Breakfast Casserole Recipe
Garnishes
Add a fresh, bright finish with chopped cilantro, sliced green onions, creamy avocado chunks, and extra salsa on the side. These garnishes bring freshness and balance the rich, savory casserole beautifully.
Side Dishes
This casserole shines on its own but pairs wonderfully with light sides like a crisp green salad, fresh fruit, or warm homemade tortillas. Keeping sides simple lets the bold flavors of the casserole truly take center stage.
Creative Ways to Present
For a festive brunch, serve individual portions in small ramekins with a dollop of sour cream and a sprinkle of fresh cilantro. Or build mini casseroles in muffin tins for an easy grab-and-go twist that’s perfect for feeding a crowd with style.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftover Mexican Breakfast Casserole Recipe tightly and refrigerate for up to 4 days. It stays flavorful and moist, making it an excellent option for quick breakfasts or lunches throughout the week.
Freezing
This casserole freezes beautifully. Wrap it tightly in foil or plastic wrap and store in a freezer-safe container for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat for a deliciously convenient meal.
Reheating
Reheat single portions in the microwave for 1-2 minutes until warm or reheat a larger portion covered in foil at 350 °F for 20-25 minutes. Adding a sprinkle of cheese and a bit of extra salsa after reheating refreshes the flavors and texture.
FAQs
Can I use only one type of ground meat?
Absolutely! You can use all sausage, all beef, or even all turkey depending on your preference. The flavors will change slightly, but the casserole will still be delicious and hearty.
Is this casserole spicy?
That depends on your choice of salsa and taco seasoning. Using mild salsa keeps it gentle, while medium or hot salsa and extra seasoning will add some kick. You can easily adjust to suit your family’s taste.
Can I make this casserole vegetarian?
Yes! Simply omit the ground meat and increase the beans and veggies for a satisfying vegetarian version. Adding extra cheese or a plant-based meat substitute also works well.
What’s the best cheese to use?
Cheddar and Monterrey Jack melt beautifully and offer great flavor. You can even mix the two for a balance of sharpness and creaminess that complements the Mexican flavors perfectly.
Can I prepare this the night before?
Definitely. Assemble the casserole, cover it tightly with foil, and refrigerate overnight. In the morning, just pop it into the oven and bake—it’s a fantastic option for busy mornings or special occasions.
Final Thoughts
There is something truly special about waking up to a warm, fragrant Mexican Breakfast Casserole Recipe that fills your kitchen with happiness and flavor. This dish brings people together effortlessly with its layers of savory goodness and comforting textures. Whether it’s a holiday brunch or a cozy weekend morning, I can’t recommend this recipe enough—grab your ingredients and make this delightful casserole your new favorite breakfast tradition!
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 that combines sautéed vegetables, seasoned ground meats, beans, corn, and cheese layered with corn tortillas and baked to perfection. This savory dish is perfect for a satisfying breakfast or brunch, serving a crowd with its comforting blend of classic Mexican flavors.
Ingredients
Vegetables and Seasonings
- 2 tablespoons oil (or butter)
- 1 small green bell pepper, diced
- 1 small sweet onion, finely chopped
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons taco seasoning
Meat
- ½ pound ground sausage
- ½ pound ground beef or turkey (93/7)
Additional 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)
Other
- 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 prepare for baking the casserole.
- Sauté Veggies: Heat oil or butter in a large skillet over medium heat. Add the finely chopped onions and diced green bell peppers. Sauté for 2-3 minutes until they soften and become fragrant.
- Cook Meat and Season: Add the ground sausage and ground beef or turkey to the skillet. Use a potato masher or spatula to crumble the meat as it cooks, cooking for 6-8 minutes until fully browned and cooked through. Stir in taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly combined.
- Combine Salsa, Corn, and Beans: In a medium bowl, mix together the salsa, drained corn, and rinsed black beans. Stir until well combined.
- Prepare Egg Mixture: In a large bowl, whisk the eggs together with ¼ cup of milk, ½ teaspoon salt, and ¼ teaspoon black pepper until the mixture is smooth and evenly combined.
- Assemble Casserole Layers: Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Begin by layering half of the cooked meat mixture evenly on the bottom. Then distribute 16 pieces of the quartered corn tortillas evenly over the meat. Add half of the salsa, corn, and bean mixture next, followed by 1 cup of shredded cheese. Repeat the layers in the same order with the remaining meat, tortillas, and salsa mixture. Pour the prepared egg mixture evenly over the assembled layers, and then top with the last 1 cup of shredded cheese.
- Bake the Casserole: Cover the baking dish with aluminum foil to prevent excessive browning. Bake in the preheated oven for 45-55 minutes, or until the center is set and no longer jiggles when gently shaken. Remove the foil during the last 10 minutes of baking to allow the cheese on top to brown and bubble nicely.
- Serve: Let the casserole cool for a few minutes, then serve with optional garnishes like chopped cilantro, sliced green onions, avocado slices, and extra salsa for added flavor and freshness.
Notes
- You can substitute ground turkey for beef or sausage for a leaner option.
- Use mild, medium, or hot salsa depending on your heat preference.
- Non-dairy milk like cashew, almond, or soy milk works well in the egg mixture and adds a subtle flavor.
- For a spicier casserole, add diced jalapeños with the vegetables or sprinkle some chili flakes.
- Leftovers can be refrigerated and reheated; they also freeze well for future meals.
- To make it vegetarian, omit meat and add extra beans or vegetables like zucchini or mushrooms.
