Say goodbye to the morning hangry because this Mexican Breakfast Casserole is so easy to prepare ahead of time and pop in the oven when you’re ready to eat! The classic breakfast casserole gets a little bit of a Mexican cuisine flair with layers of fluffy eggs, spicy salsa, ground taco meat, black beans, corn, cheese, and corn tortillas. Even the little ones will gobble this easy brunch recipe up!

This easy breakfast casserole is full of Mexican flavors and served for a healthy meal.

Mexican Breakfast Casserole Recipe

Feeding a small crowd for brunch or breakfast before everyone goes HANGRY CRAZY can be, well, how do I put it…

Downright stressful.

And I don’t know about you, but I’m already a BEAR in the morning…

So the last thing I want to do on Christmas morning or a relaxing family weekend is slave away over a hot stove at the crack of dawn.

After years of this struggle, I’ve finally found the solution…

And it’s in the form of this baked Mexican Breakfast Casserole.

Really it’s just like a taco, lasagna, and frittata had a delicious, food baby.

Once you prep it ahead of time all you have to do is pop the whole thing in the oven when you wake up on busy mornings! It’ll feed your whole crowd and can easily be made gluten-free.

Eggs, ground meat, cheese, tortillas, spices, vegetables, and salsa are the ingredients in this recipe.

Ingredients

The simple ingredients for this easy breakfast casserole recipe include:

  • Ground Meat. A combination of ground beef and ground breakfast sausage is recommended.  Feel free to substitute one for the other or swap out the beef for ground turkey or chicken.
  • Taco Seasoning. This is where the majority of the flavor comes from in the dish.  It’s best if you can make your own homemade Taco Seasoning so you can control the amount of spice and salt added. However, store-bought mixes may also be used.
  • Salsa. Use mild or medium heat salsa depending on how spicy you’d prefer it to be. Try making your own with Roasted Tomato SalsaFresh Tomato Salsa, or Tomatillo Salsa Verde.
  • Tortillas. Corn tortillas work best in this recipe. It is not advised to substitute with flour tortillas since they will become gummy after baking with the other ingredients.
  • Cheese. Any type of shredded cheese may be used though cheddar, Monterrey jack, or a Mexican cheese blend are the best options.

How to Make Mexican Breakfast Casserole

Below you’ll find the instructions to make this Mexican breakfast casserole:

Make the Base

We’ll start by making a ground taco meat mixture. Then, we’ll layer it up along with the other ingredients and bake it in a casserole dish. Before you do anything, preheat the oven to 375°F.

Combine the oil, onions, and peppers in a large skillet and sauté for 2-3 minutes over medium to medium-high heat. 

Add the ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the sausage mixture.

Sprinkle in the taco seasoning along with salt and pepper, then stir to combine.

Prep the Layers

In a medium mixing bowl combine salsa, corn, and black beans. Stir it all up.

In a large bowl mix eggs, ¼ cup milk, ½ teaspoon salt, and ¼ teaspoon pepper.

Cut 8 corn tortillas into quarters.

Build the Casserole

You’ll want to cook this casserole in a large 13×9-inch baking pan that has been sprayed with nonstick cooking spray. 

First, layer half of the meat mixture into the bottom of the pan. Then, top with 16 tortilla quarters.

Pour half of the salsa/corn mixture, then add 1 cup of cheese.

Repeat all layers except for the last cheese layer.

Pour the egg mixture over everything and top with remaining cheese.

Bake in Oven

Cover baking dish with aluminum foil. Bake the breakfast casserole in the preheated oven for 30 minutes.

Remove the foil and continue cooking for an additional 15-25 minutes.

You’ll know the casserole is done baking when the middle no longer jiggles and the top is golden brown.

Serve It Up

While this casserole tastes delicious when served on its own, you can also try out a few different options. Any of your favorite taco toppings would be delicious, including:

Meal Prep and Storage

  • How to prep ahead of time: If you’re prepping this you can stop before baking and refrigerate the casserole dish for up to 2 days. On the morning of serving, pull out the dish at least 30 minutes ahead of time so it can come to room temperature. Proceed with the baking directions as instructed.
  • How to store: Keep leftover casserole in an airtight container in the fridge for up to 3 to 4 days.
  • How to freeze: Place in a freezer safe container or freezer bag and store for up to 2-3 months.
  • How to reheat: Warm up casserole in the microwave until heated through. You can also reheat in an oven at 375°F, covered for the first few minutes, then uncovered for the final minute or two.

Can you freeze breakfast casserole?

You can definitely freeze breakfast casserole! Be sure to tightly wrap it and keep it in a freezer-safe container for up to 2 to 3 months.

How to reheat breakfast casserole?

You can reheat a casserole in the microwave or the oven. The microwave will be quicker, but the oven will ensure you maintain that golden brown top.

Mexican breakfast casserole is made with corn, eggs, and ground meat for a healthy breakfast.

Do you cover a breakfast casserole while baking?

It is best to cover a breakfast casserole for the first part of the baking process, then uncover it. This keeps the top from burning while the eggs have enough time to cook.

Expert Tips and Tricks

  • DIY. It’s simple to make your own taco seasoning and salsa.
  • Cover it up. Be sure to leave foil on the top for the first part of baking.
  • Meal prep. Whip up this recipe the night before and just throw it in the oven the next morning.
  • Top it off. Don’t forget the sour cream, green onions, and salsa.
  • Make it spicy. If you like a kick, add in some chili powder, or top with spicy salsa or hot sauce.
A pan of Mexican casserole is served up for breakfast.

What to serve with a Breakfast Casserole?

While this casserole is delicious on its own, you can easily add any of these breakfast recipes to complete the meal.

Add something sweet, like Gluten-Free PancakesBlueberry PancakesLemon Poppyseed Muffins, or Double Chocolate Zucchini Bread.

Don’t forget the Roasted Tomato SalsaFresh Tomato Salsa, or Tomatillo Salsa Verde.

Sweet Potato Hash Browns really round out this meal.

More Breakfast Casseroles

Cooking breakfast or brunch for a crowd? Look no further than these casserole recipes:

Try making this Hashbrown Breakfast CasseroleBaked FrittataEasy Crustless Quiche, or this Crockpot Breakfast Casserole next!

Not a casserole, but if you love this Mexican Breakfast dish, you have to try Easy Migas.

Tap stars to rate!

5 from 9 votes

Mexican Breakfast Casserole Recipe

Say goodbye to the morning hangry because this Mexican Breakfast Casserole is so easy to prepare ahead of time and pop in the oven when you're ready to eat! The classic breakfast casserole gets a little bit of a Mexican cuisine flair with layers of fluffy eggs, spicy salsa, ground taco meat, black beans, corn, cheese, and corn tortillas.
This easy breakfast casserole is full of Mexican flavors and served for a healthy meal.
Yield 10 servings
Prep 20 minutes
Cook 50 minutes
Total 1 hour 10 minutes

Ingredients 

  • 2 Tbsp. oil or butter
  • 1 small green bell pepper
  • 1 small sweet onion finely
  • 1 tsp. salt divided
  • ½ tsp. black pepper
  • ½ lb. ground sausage regular
  • ½ lb. ground beef or turkey 93/7
  • 2 Tbsp. taco seasoning
  • 1 cup salsa mild or medium
  • 1 cup canned sweet corn drained
  • 1 cup canned black beans rinsed and drained
  • 12 large eggs
  • ¼ cup milk cashew, almond, or soy milk
  • 8 corn tortillas cut into quarters
  • 2 cups shredded cheese cheddar or Monterrey Jack

Instructions 

  • Preheat oven to 375 °F.
  • Add oil, onions, and peppers to a large skillet and sauté for 2-3 minutes over medium heat.
    2 Tbsp. oil, 1 small green bell pepper, 1 small sweet onion
  • Add ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the meat. Add taco seasoning, ½ tsp. salt and ¼ tsp. pepper. Stir to combine.
    1 tsp. salt, ½ lb. ground sausage, ½ lb. ground beef or turkey, 2 Tbsp. taco seasoning, ½ tsp. black pepper
  • In a medium bowl combine salsa, corn, and black beans. Stir to combine.
    1 cup salsa, 1 cup canned sweet corn, 1 cup canned black beans
  • In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.
    12 large eggs, ¼ cup milk
  • Spray a 9 x 13 inch pan with non-stick cooking spray. Layer half of the meat mixture, 16 tortilla quarters, half of the salsa/corn mixture, and 1 cup of cheese. Repeat all layers except for the last cheese layer. Pour egg mixture over the layers and top with remaining cheese.
    8 corn tortillas, 2 cups shredded cheese
  • Cover the baking dish with a piece of aluminum foil and bake for 45-55 minutes, or until middle no longer jiggles. Remove the foil during the last 10 minutes of cooking.
  • Serve with cilantro, green onions, avocados and extra salsa.

Tap stars to rate!

5 from 9 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: If you’re prepping this you can stop before baking and refrigerate the casserole dish for up to 2 days. On the morning of serving, pull out the dish at least 30 minutes ahead of time so it can come to room temperature. Proceed with the baking directions as instructed the next morning.
  • How to store: Keep leftover casserole in an airtight container in the fridge for up to 3 to 4 days.
  • How to freeze: Place in a freezer safe container or freezer bag and store for up to 2-3 months.
  • How to reheat: Warm up casserole in the microwave until heated through.

Nutrition

Calories: 373kcal, Carbohydrates: 20g, Protein: 23g, Fat: 23g, Saturated Fat: 8g, Cholesterol: 274mg, Sodium: 1107mg, Potassium: 411mg, Fiber: 4g, Sugar: 3g, Vitamin A: 938IU, Vitamin C: 9mg, Calcium: 194mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
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Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

  1. I made this for Christmas morning brunch with my family and it was delicious! Thank you for sharing it.
    On a side note, I noticed the recipe didn’t say to cover it with aluminum foil even though the video showed this. The recipe also doesn’t say to take the aluminum foil off after 30 minutes of cooking. You might want to add these steps to the recipe as well.
    Thank you! I’ll be making this again!

    1. So happy you and your family enjoyed it, Jeri! And thank you for letting me know about the foil- I just added this note in 🙂 Hope you all have a very Happy New Year!

    1. Hi Greg! This casserole is cooked at 375 degrees. It’s listed in the recipe card. Thanks for reaching out!

  2. I plan on making this for a ladies brunch at church. Can this be made with flour tortillas instead of corn tortillas?

    1. You can use flour tortillas instead of corn, but know the flour tortillas soak up the ingredients differently and may affect the texture of the casserole.

  3. 5 stars
    I made this to take to work for my office of about 10. I substituted plant based meat and kept everything else the same. It was a total HIT WITH *EVERYONE*! It was gone before my shift was over, and a week later, they are STILL talking about how good it was! I can’t wait for my next opportunity to make this!!!

    1. Yay! So happy to hear you enjoyed the recipe, Cecilia! So glad that you got to be the talk of the office! Thanks so much for taking the time to leave a comment and rating!