Healthy Mexican Breakfast Casserole
This Mexican Breakfast Casserole is a healthy brunch recipe that is easy to meal prep ahead of time and bake in the oven when you're ready to eat. It's full of ground sausage, salsa, eggs, cheese, corn tortillas, and tons of spicy taco flavor!
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
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Preheat oven to 375 °F.
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Add oil, onions, and peppers to a large skillet and sauté for 2-3 minutes over medium heat.
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Add ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the meat.
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Add taco seasoning, ½ t. salt and ¼ t. pepper. Stir to combine.
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In a medium bowl combine salsa, corn, and black beans. Stir to combine.
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In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.
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Spray a 9 x 13 inch pan with non-stick cooking spray.
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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.
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Pour egg mixture over the layers and top with remaining cheese.
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Bake for 45-55 minutes, or until middle no longer jiggles.
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Serve with cilantro, green onions, avocados and extra salsa.
Recipe Video
Recipe Notes
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Prep-ahead Instructions:
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Stop before baking and refrigerate the casserole dish for up to 2 days.
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On the morning of serving, pull out the dish at least 30 minutes ahead of time so it can come to room temperature.
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Proceed with the baking directions as instructed.
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