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Healthy Mexican Breakfast Casserole

75 mins 393 cals 10 servs

BreakfastEggs & ProteinGluten-FreeNut-FreePoultry, Red Meat & PorkRecipesRefined Sugar-FreeSoy-Free

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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!

A spoonful of this healthy breakfast casserole recipe in a white dish.

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.

A healthy Mexican breakfast casserole cut into eight pieces for a delicious brunch.

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.

A piece of healthy egg casserole on a white plate topped with chopped avocados.

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.

Gluten-free breakfast casserole in a white casserole dish with a wooden spoon on the side.

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!

A picture of Healthy Mexican Breakfast Casserole in a white casserole dish on a table with a red napkin.

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

A spoonful of this healthy breakfast casserole recipe in a white dish.
5 from 2 votes
Print

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

  1. Preheat oven to 375.
  2. Add butter, onions, and peppers to a large skillet and saute for 2-3 minutes over medium heat.
  3. Add ground sausage and beef. Cook for 5-7 minutes or until cooked through. Use a potato masher to crumble the meat.
  4. Add taco seasoning, ½ t. salt and ¼ t. pepper. Stir to combine.
  5. In a medium bowl combine salsa, corn, and black beans. Stir to combine.
  6. Spray a 9 x 13 inch pan with non-stick cooking spray.
  7. 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.
  8. In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.
  9. Pour egg mixture over the layers and top with remaining cheese.
  10. Bake for 45-55 minutes, or until middle stops jiggling.
  11. 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*
Fat 23g35%
Saturated Fat 10g63%
Cholesterol 259mg86%
Sodium 869mg38%
Potassium 452mg13%
Carbohydrates 21g7%
Fiber 4g17%
Sugar 3g3%
Protein 23g46%
Vitamin A 1225IU25%
Vitamin C 17.1mg21%
Calcium 241mg24%
Iron 2.6mg14%
* 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

Note: Some of the links in this post may be affiliate links.

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Comments

  2. Donna says

    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?

    Reply

    • LondonLondon says

      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!

      Reply

  3. Erica says

    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!!

    Reply

    • LondonLondon says

      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!

      Reply

  4. Jenny says

    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?

    Reply

    • LondonLondon says

      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!

      Reply

  5. Coleen Sterns says

    5 stars
    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!

    Reply

  7. Amy says

    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!!!😃😃😃

    Reply

    • LondonLondon says

      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 🙂

      Reply

  8. John Stephens says

    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.

    Reply

    • LondonLondon says

      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 🙂

      Reply
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