Name: Healthy Mexican Breakfast Casserole
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10 servings
Ingredients: 2 Tbsp. butter (or olive oil); ¾ cup bell peppers; ¾ cup onions (finely); 1 tsp. salt (divided); ¾ tsp. pepper (divided); ½ lb. ground sausage (regular); ½ lb. ground beef or turkey (93/7); 2 tsp. taco seasoning (gluten-free); 1 cup salsa; 1 cup canned sweet corn (drained); 1 cup canned black beans (rinsed and drained); 12 large eggs; ¼ cup milk (almond or soy milk); 8 corn tortillas (cut into quarters); 2 cups cheddar cheese

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The holiday season is just around the corner, and this healthy Mexican breakfast casserole is sure to keep away the morning hangry. It’s gluten-free and kid-friendly!

It seems like it has been forever, but only a few months ago Hurricane Harvey hit Texas.

This catastrophic event affected numerous cities across the Texas Gulf Coast…

Including my hometown of Orange, TX and my husband’s hometown of Katy, TX.

The weekend following hurricane Harvey, Cohl and I went to Katy to see what we could do to help.

I had heard that a lot of people were in need of food, and that many grocery stores were not well stocked, so I loaded up my car with a ton of groceries to do what I do best… cook.

While Cohl and his parents went to help one of their employees rip out carpet, sheetrock and prepare their house for a remodel, I got to work cooking up 10 of these healthy Mexican breakfast casseroles.

Yes… 10!!

I had originally prepared to make dinners for people affected by the hurricane, but we were informed that breakfast items were needed the most.

So I took my ingredients I had purchased, originally to make my favorite Ground Turkey Mexican Lasagna, and converted it into this incredibly easy and healthy Mexican breakfast casserole.

Make-Ahead Breakfast Casserole

This healthy Mexican breakfast casserole can be made ahead of time and stored in the refrigerator until ready to bake.

You can either bake it all of the way through and reheat when ready to eat, or refrigerate it just before baking and add 5 to 10 minutes to the total bake time.

Whether you are making this healthy Mexican breakfast casserole for a loved one who is hurting, or your family and friends on Christmas morning, you can be sure that almost everyone will want to go back for seconds!

How Can You Evolve this Healthy Mexican Breakfast Casserole?

There are so many ways you can adapt this Healthy Mexican Breakfast Casserole to suit your dietary needs. A couple of ways you can do this include:

Use dairy-free cheese in place of the cheddar cheese.
Add more veggies to bump up the antioxidants.
Decrease the amount of cheese overall to reduce the amount of fat per serving.
Use pasture raised, organic eggs.
Use chicken sausage and turkey to avoid red meat.

PIN THIS HEALTHY MEXICAN BREAKFAST CASSEROLE

5 from 2 votes

Healthy Mexican Breakfast Casserole

Healthy Mexican breakfast casserole is so easy to prepare the night before and is a gluten-free and kid-friendly breakfast recipe!

Course Breakfast

Cuisine Mexican

Prep Time 20 minutes

Cook Time 55 minutes

Total Time 1 hour 15 minutes

Servings 10 servings

Calories 393 kcal

Author London

Ingredients

2 Tbsp. butter or olive oil
¾ cup bell peppers
¾ cup onions finely
1 tsp. salt divided
¾ tsp. pepper divided
½ lb. ground sausage regular
½ lb. ground beef or turkey 93/7
2 tsp. taco seasoning gluten-free
1 cup salsa
1 cup canned sweet corn drained
1 cup canned black beans rinsed and drained
12 large eggs
¼ cup milk almond or soy milk
8 corn tortillas cut into quarters
2 cups cheddar cheese

Instructions

Preheat oven to 375.
Add butter, onions, and peppers to a large skillet and saute for 2-3 minutes over medium heat.
Add ground sausage and beef. Cook for 5-7 minutes or until cooked through. Use a potato masher to crumble the meat.
Add taco seasoning, ½ t. salt and ¼ t. pepper. Stir to combine.
In a medium bowl combine salsa, corn, and black beans. Stir to combine.
Spray a 9 x 13 inch pan with non-stick cooking spray.
Layer half of the meat mixture, half of the salsa/corn mixture, 16 tortilla quarters, and 1 cup of cheese. Repeat all layers except for the last cheese layer.
In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.
Pour egg mixture over the layers and top with remaining cheese.
Bake for 45-55 minutes, or until middle stops jiggling.
Serve with cilantro, green onions, avocados and extra salsa.

Nutrition Facts

Healthy Mexican Breakfast Casserole

Amount Per Serving

Calories 393 Calories from Fat 207

% Daily Value*

Total Fat 23g 35%

Saturated Fat 10g 50%

Cholesterol 259mg 86%

Sodium 869mg 36%

Potassium 452mg 13%

Total Carbohydrates 21g 7%

Dietary Fiber 4g 16%

Sugars 3g

Protein 23g 46%

Vitamin A 24.5%

Vitamin C 20.7%

Calcium 24.1%

Iron 14.2%

* Percent Daily Values are based on a 2000 calorie diet.

Want more recipes like this Healthy Mexican Breakfast Casserole?

Ground Turkey Mexican Lasagna Recipe

Super Quick Breakfast Tostadas with Eggs & Beans

Hash Brown & Egg Breakfast Muffins

Black Bean & Sweet Potato Tacos

Comments

Ben Myhre says
November 20, 2017 at 6:07 am
I would probably make this breakfast dish for supper! It looks good and I love Mexican food flavors. Yum.
- London says
  November 20, 2017 at 12:48 pm
  We do!! It’s super filling and great for breakfast or dinner :)… Thanks!
Donna says
December 18, 2017 at 11:03 am
It says it’s vegetarian but calls for sausage and beef or turkey… Would you just leave those out and keep all other ingredients the same? Or substitute something for them?
- London says
  December 19, 2017 at 10:44 am
  Hi Donna! If you would like to make it vegetarian, you can always use a vegetarian “sausage” substitute for the sausage and beef. Thanks for the question!
Erica says
January 23, 2018 at 11:14 am
Hi what would be the appropriate portions for a smaller version of this? Just like a personal version I could eat for 2-3 days. Love this site!!
- London says
  January 23, 2018 at 2:25 pm
  Hi Erica!! The easiest way to make this in a smaller size would be to cut the ingredients in half and make it in a smaller pan (i.e. 8×8 inch square baking pan.) If you have any leftovers, feel free to freeze them in a freezer-friendly container and thaw it when you need a quick breakfast! Would love to hear what you think when you make it!
Jenny says
May 16, 2018 at 4:48 pm
Can I prepare this the night before and then bake it in the morning? If so, would you pour the egg mixture in or add that in the morning?
- London says
  May 22, 2018 at 11:07 am
  You totally can, Jenny! I would go ahead and pour the egg mixture in the night before and just cover it with aluminum foil. Thanks for the question!
Coleen Sterns says
July 18, 2018 at 8:47 am

We love this recipe and have made it when we have a group for breakfast. We used spicy Italian sausage to give it a bit more kick. The leftovers hold up well and are very tasty!
- London says
  July 18, 2018 at 9:41 am
  Hi Coleen! I love your idea to add spicy Italian sausage. That sounds delicious! Thanks so much for your comment and rating 🙂
Clarissa says
July 31, 2018 at 7:24 pm

Fabulous recipe! Made this for dinner with a salad. Family loooved it! Thanks!!
- London says
  August 1, 2018 at 10:16 am
  Hi Clarissa!! So so happy you and your family enjoyed it! Thanks so much for the comment and rating 🙂
Amy says
October 13, 2018 at 11:54 am
Hi London! I just found your site and I am printing recipes to try this week and this I’d definitely one of them. I’m so visual…..do you do any videos? The thing I’m hung up on is the layering….do you put the tortillas on the bottom of the pan? Or on top of the meat & salsa corn mixture? Thank you so much!!!😃😃😃
- London says
  October 13, 2018 at 12:01 pm
  Hi Amy!! I am SO excited you found Evolving Table!! I do a lot of videos (normally 1/week!) but have not made one yet for this breakfast casserole recipe. You can see the videos I have done on Facebook and YouTube! As for the layering… In step 7 you will see the exact order I layer in (meat-salsa/corn-tortillas-cheese-repeat) Let me know if you have any other questions! Happy cooking 🙂
John Stephens says
May 11, 2019 at 10:23 pm
Do the layers go exactly as stated in the recipe? Seems like the tortilla should the the first layer. We are making this for a Gluten Free wife and mother for Mother’s Day.
- London says
  May 12, 2019 at 10:21 am
  Hi John! Yes, the layers go just as stated. You can switch them up if you want to, it shouldn’t affect the casserole too much! The eggs help to keep it all together. Hope your ladies enjoy the casserole 🙂

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Healthy Mexican Breakfast Casserole

Make-Ahead Breakfast Casserole

How Can You Evolve this Healthy Mexican Breakfast Casserole?

PIN THIS HEALTHY MEXICAN BREAKFAST CASSEROLE