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This easy breakfast casserole is full of Mexican flavors and served for a healthy meal.
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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.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, main dish
Cuisine: Mexican
Servings: 10 servings
Author: London


  • 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


  • 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.



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.


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