Let me tell you, this Mexican Breakfast Casserole is a game-changer! It’s cheesy, hearty, and bursting with bold flavors, perfect for a weekend family breakfast or brunch.
What I love most is that it’s easy to throw together, super customizable, and totally kid-approved.
Plus, it’s all baked in one dish—hello, less cleanup! Whether you’re feeding a hungry crowd or meal-prepping for the week, this casserole is guaranteed to be a hit. Let’s get started!
What You’ll Need
Ingredients:
- 10 large eggs
- 1 cup milk (whole or 2%)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 pound breakfast sausage, cooked and crumbled
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small yellow onion, diced
- 1 cup canned black beans, drained and rinsed
- 1½ cups tortilla chips, lightly crushed
- ¼ cup salsa (plus more for serving)
- ¼ cup chopped green onions (for garnish)
Pro Tips
- Pre-cook the sausage and veggies: This helps keep the casserole from getting watery and ensures everything is evenly cooked.
- Layer the tortilla chips lightly: Don’t pack them in too tightly so the eggs can soak through and hold everything together.
- Let it rest after baking: Give the casserole 5–10 minutes to set before slicing—this makes cutting and serving so much easier!
- Make it your own: Add jalapeños for spice, swap sausage for bacon, or throw in some corn for sweetness.
- Involve the kids: Let them sprinkle the cheese or layer the tortilla chips—it’s a fun way to get them excited about eating!
Tools You’ll Need
- Large mixing bowl
- Whisk
- 9×13 white ceramic casserole dish
- Measuring cups
- Spatula
Substitutions and Variations
- Meat-free: Swap sausage for cooked, crumbled tofu or omit it entirely.
- Dairy-free: Use plant-based milk and dairy-free cheese.
- Tortillas instead of chips: Cut corn or flour tortillas into strips as a substitute for the chips.
- Spice level: Add chopped jalapeños, cayenne, or a sprinkle of chili powder for more heat.
Make-Ahead Tips
- Assemble the night before: Mix everything, pour it into the dish, cover with foil, and refrigerate overnight. Just bake it in the morning!
- Pre-cook ingredients: Cook the sausage and sauté the veggies ahead of time to save even more time when assembling.
Instructions
1. Preheat the oven to 350°F (175°C).
2. Cook the sausage and veggies
In a skillet, cook and crumble the sausage until browned. Remove and set aside. Sauté diced peppers and onion in the same skillet until softened.
3. Prepare the egg mixture
In a large mixing bowl, whisk together the eggs, milk, salt, pepper, cumin, and smoked paprika until fully combined.
4. Assemble the casserole
In a 9×13 casserole dish, layer crushed tortilla chips, cooked sausage, black beans, sautéed veggies, and shredded cheese. Pour the egg mixture evenly over the top. Dollop salsa across the surface.
5. Bake
Place the casserole in the oven and bake for 35–40 minutes, or until the eggs are set and the top is golden brown.
6. Garnish and serve
Let the casserole rest for 5–10 minutes, then sprinkle with chopped green onions and serve with extra salsa, sour cream, or avocado slices.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven.
- Freezer: Slice into portions, wrap tightly in plastic wrap, and freeze for up to 2 months. Thaw overnight and reheat before serving.
Conclusion
There you have it—a delicious, family-friendly Mexican Breakfast Casserole that’s as easy to make as it is to enjoy. It’s perfect for busy mornings, lazy weekends, or anytime you want something hearty and satisfying. I can’t wait for you to try this recipe! When you do, be sure to leave a comment and let me know how it turned out or if you added your own twist—I love hearing from you! 🌟