If your mornings need a little more spice—or you’re simply tired of the same old breakfast routine—then it’s time to shake things up with a dish that’s hearty, flavorful, and guaranteed to make breakfast the best meal of the day. Enter the Mexican Breakfast Casserole, a delicious mashup of Tex-Mex flavor and brunch-time comfort that bakes into one glorious, cheesy, oven-fresh meal.
Loaded with eggs, sausage, black beans, peppers, cheese, and tortillas, this casserole is a vibrant, crowd-pleasing dish that’s just as perfect for a laid-back weekend brunch as it is for a make-ahead weekday breakfast. Think of it as breakfast tacos and huevos rancheros baked together into one warm, savory, satisfying bite.
It’s bold, it’s colorful, and it’s exactly what your mornings have been missing.
Ingredients You’ll Need
This dish is beautifully flexible, but here’s a flavorful base recipe that brings balance, spice, and just the right amount of indulgence.
Main Ingredients:
- 1 tablespoon olive oil
- ½ pound breakfast sausage (or Mexican chorizo, casing removed)
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ½ small red onion, finely chopped
- 1 cup canned black beans, drained and rinsed
- 1 cup frozen corn (or fresh)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 6 large eggs
- ½ cup milk (any kind)
- 1 cup shredded cheddar cheese
- ½ cup Monterey Jack or pepper jack cheese
- 4 small corn or flour tortillas, cut into bite-sized pieces
Optional Toppings:
- Fresh cilantro
- Diced avocado or guacamole
- Salsa or pico de gallo
- Sour cream or Greek yogurt
- Sliced jalapeños
- Lime wedges
How to Make Mexican Breakfast Casserole
Step 1: Preheat and Prep the Dish
Start by preheating your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish with cooking spray or a drizzle of olive oil.
Step 2: Cook the Filling
Heat olive oil in a large skillet over medium heat. Add the sausage (or chorizo) and cook for 4–5 minutes, breaking it apart with a spoon until browned and fully cooked. Drain any excess grease if necessary.
Add the diced peppers and onion to the pan and cook for another 3–4 minutes, until they begin to soften. Stir in the black beans, corn, chili powder, cumin, garlic powder, and a pinch of salt and pepper. Cook for an additional 2 minutes, allowing the flavors to meld.
Remove from heat and set aside.
Step 3: Layer the Casserole
Spread half of the tortilla pieces across the bottom of your greased baking dish. Spoon half of the sausage and veggie mixture over the tortillas. Sprinkle a layer of cheddar and Monterey Jack cheese on top.
Repeat the layers with the remaining tortillas, sausage-veggie mixture, and cheese.
Step 4: Whisk the Eggs
In a mixing bowl, whisk together the eggs and milk, seasoning lightly with salt and pepper. Pour the egg mixture evenly over the layered casserole, making sure it soaks into all the nooks and crannies.
Let it sit for 5–10 minutes to allow the tortillas to absorb some of the liquid. This ensures a soft, cohesive texture once baked.
Step 5: Bake and Finish
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the center is set and the top is golden and bubbling.
To check for doneness, gently shake the pan—if the center doesn’t jiggle, it’s ready. Let the casserole rest for 5 minutes before slicing.
Tips for the Best Mexican Breakfast Casserole
✅ Make it ahead: You can assemble the casserole the night before and refrigerate it overnight. In the morning, just pop it into the oven and bake as directed.
✅ Add more veggies: This dish is easily adaptable. Try adding zucchini, mushrooms, spinach, or tomatoes for extra nutrients and flavor.
✅ Go vegetarian: Skip the sausage or use a plant-based sausage alternative. You could also bulk it up with more beans and veggies.
✅ Tortilla choice matters: Corn tortillas will give the dish a more traditional texture and flavor, while flour tortillas will be a bit softer and milder. Use what you love!
✅ Spice it up: If you like a little heat, add a finely chopped jalapeño or chipotle pepper to the veggie mix, or use pepper jack cheese for an extra kick.
✅ Freeze it: Leftovers freeze well! Slice into individual portions, wrap, and freeze. Reheat in the microwave or oven for a quick weekday breakfast.
Serving Suggestions
While this casserole is a meal all on its own, you can dress it up with toppings or sides to turn breakfast into a full-on fiesta:
Avocado or Guacamole – Creamy, cooling, and always a good idea.
Simple Salad – A side of mixed greens with lime vinaigrette balances the richness of the casserole.
Brunch Beverages – Try it with a spicy Bloody Mary, classic orange juice, or iced hibiscus tea.
Salsa Bar – Offer a variety of salsas for guests to choose their favorite.
Why You’ll Love This Recipe
It’s easy and crowd-pleasing.
No complicated prep—just simple layering and baking. Great for family breakfasts, holiday brunches, or potluck mornings.
It’s packed with bold, zesty flavor.
Every bite brings smoky spices, savory sausage, melty cheese, and tender veggies together.
It’s a full meal in one pan.
You’ve got protein, carbs, veggies, and cheese all in one delicious slice.
It’s flexible.
Change up the meat, cheese, veggies, or spice level. This casserole plays well with whatever you have on hand.
This Mexican Breakfast Casserole brings warmth, spice, and joy to any table. It’s everything you love about Mexican flavors—hearty, cheesy, and bold—wrapped up in a breakfast dish that’s as practical as it is delicious.
Whether you’re hosting brunch, feeding a hungry family, or just want to enjoy a breakfast that’s anything but boring, this casserole is your go-to. So pull out that baking dish, crack those eggs, and get ready to fall in love with your mornings all over again.
Leave a comment