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
Scale
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.
