Healthy Mexican Breakfast Casserole
This healthy Mexican breakfast casserole is a flavorful, protein-packed dish made with eggs, vegetables, beans, salsa, and cheese layered with corn tortillas. Perfect for meal prep, brunch, or busy mornings, it’s a satisfying and customizable gluten-free bake.
Equipment
- large skillet
- mixing bowl
- whisk
- baking dish (9x13 inch)
- oven
Ingredients
- eggs
- milk (dairy or plant-based)
- corn tortillas
- salsa
- black beans or pinto beans
- corn kernels
- onion, diced
- bell pepper or poblano pepper
- garlic, minced
- shredded Mexican cheese blend
- cumin
- salt
- black pepper
- ground sausage or chorizo
Instructions
- Cook sausage or chorizo in a large skillet over medium heat until browned and fully cooked. Drain excess grease if needed.
- Add diced onion, bell pepper, and garlic to the skillet and sauté for 3–5 minutes until softened.
- Stir in beans, corn, salsa, cumin, salt, and pepper. Simmer for a few minutes to combine flavors.
- In a separate bowl, whisk eggs with milk until smooth.
- Layer corn tortillas in a greased baking dish, add half the filling mixture, pour some egg mixture, and sprinkle cheese. Repeat layers.
- Cover with foil and bake at 375–400°F (190–200°C) for 45–50 minutes until eggs are set.
- Let casserole rest for 10 minutes before slicing. Serve with desired toppings like avocado, cilantro, or salsa.
Notes
For best results, let the casserole rest before slicing. Use slightly stale tortillas for better texture. Customize with vegetarian or dairy-free options as needed. Can be assembled ahead and baked the next day. Reheat in the oven for best texture.
Nutrition
Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 220mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 900IUVitamin C: 20mgCalcium: 200mgIron: 3mg
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