If you’re looking for a flavorful yet easy breakfast, this Mexican Breakfast Casserole is a must-try. It’s a wonderfully balanced dish filled with bold Mexican flavors. Consider serving this for a tasty family breakfast or Sunday brunch.
Jump to:
All of the flavors and textures in this Mexican breakfast dish come together perfectly. The ground sausage with creamy eggs and soft veggies is my favorite. Plus, the addition of melty cheese and zesty salsa is irresistible. Once you take a bite, you’ll want to keep going back for more!
If you like Mexican egg dishes, you will love these zesty Taco Breakfast Burritos this Frito Pie Casserole or this crispy Breakfast Taquitos recipe!
Why You’ll Love This Mexican Breakfast Casserole Recipe
- It’s great for making ahead: This is an easy recipe to prepare and then store in the refrigerator until you’re ready to bake and eat it.
- You can customize the ingredients: There are endless possibilities with this dish! Swap ingredients (or add more) and make it your own.
- It’s a crowd favorite: This breakfast Mexican casserole is perfect for breakfast or brunch. Share it with guests for a dish everyone will love!
Ingredients
The components of this southwest breakfast casserole add great texture and flavor to each bite. They are easy to find and affordable, too!
- Ground sausage: Any ground breakfast sausage is great for this. I use regular sausage, so it doesn’t compete with the flavors of the other ingredients.
- Seasonings: I use taco seasoning, salt, pepper, and red pepper flakes. The taco seasoning adds classic flavors like chili powder and cumin, and the red pepper adds a hint of spice.
- Peppers and onions: I picked a combination of red and green bell peppers, but you can use any colors that you like. I also enjoy sweet yellow onion for this recipe, but white onion will work as well.
- Salsa: Any variety of chunky salsa is great for this recipe. Choose mild, medium, or hot based on your desired spice level.
- Black beans: Ensure that you drain and rinse the black beans before you add them to the casserole. I recommend getting plain black beans and not seasoned since there are already seasonings in the recipe.
- Eggs: This recipe requires an entire dozen eggs, but it feeds 6 people! I like to use large eggs, but you can use medium or extra large if you prefer.
- Salsa con queso: I like the cheesy element the salsa con queso brings to this recipe. You can use your favorite brand or make this homemade Salsa con Queso.
- Heavy cream: This makes the eggs perfectly creamy and adds moisture to the eggs and veggies as they bake.
- Shredded cheese: I picked a shredded Mexican blend, but even shredded sharp cheddar works great here.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Replace some of the diced bell peppers with diced jalapenos and use spicy varieties of salsa and/or queso. Finish the dish with shredded pepper jack cheese to bring on the heat!
- Meatless: Omit the ground sausage and add pinto beans and corn to ensure it’s as hearty and delicious.
- No Beans: Leave out the black beans and swap in some more sausage to boost the protein.
How to Make Mexican Breakfast Casserole with Tortillas
To get started, preheat your oven to 375°F and grease a 9x13-inch baking dish with nonstick cooking spray.
Step 1: Brown the sausage. Heat a skillet over medium high heat. Add the ground sausage and taco seasoning. Cook until the sausage is no longer pink. Drain the grease and remove the sausage.
Step 2: Sauté the veggies. Add the chopped bell peppers and onions to the same skillet. Cook them for just a few minutes until they are soft.
Step 3: Add beans and salsa. Return the cooked sausage to the pan and add the black beans and salsa. Stir until the ingredients are well combined.
Step 4: Make the egg mixture. Whisk the eggs, queso, cream, and spices in a separate, large mixing bowl. Ensure they are well combined.
Step 5: Layer the tortillas. Line the bottom of the prepared baking dish with the tortillas. It’s fine if they slightly overlap.
Step 6: Add the sausage mixture. Spread the sausage mixture over the top of the tortillas.
Step 7: Pour in the eggs and bake. Next, add the egg mixture to the pan. Place it in the oven and bake it for about 45 minutes. The center should be set and slightly jiggly.
Step 8: Garnish and serve. Top your Mexican casserole with your favorite toppings like pico de gallo, avocado, cilantro, and sour cream. Serve and enjoy!
⭐ Hint: I like to cover the casserole and let it chill in the refrigerator for about 30 minutes before baking it. This helps the flavors to meld together perfectly, but it’s not necessary.
If you love breakfast casserole recipes like this, you may also enjoy Jalapeno Popper Breakfast Casserole.
Storage Directions
- Storing: Cover leftovers with foil or plastic wrap or transfer them to an airtight container. They will stay fresh for up to 3 days in the refrigerator. You can also tightly cover them and place them in the freezer for up to 2 months.
- Reheating: Heat a portion in the microwave or place the whole casserole into a 350°F oven and heat until warm.
- Make Ahead: Prepare the casserole up to 24 hours in advance and store it tightly covered in the refrigerator until you’re ready to bake and serve it.
Serving Suggestions
- Try a drizzle of green sauce or avocado hot sauce to add a zing to your portion of this Mexican egg casserole.
- Make a simple side like air fryer toast to serve with this casserole recipe.
- Enjoy sweet breakfast options like chocolate French toast and cake mix donuts to create a balanced brunch spread.
Recipe Tips
- Test with a knife: Insert a knife into the center of the casserole to ensure the eggs are fully cooked and set.
- Rest before slicing: Allow the casserole to cool for a few minutes before serving, so the slices are less likely to fall apart.
- Grease with butter: If you don’t have cooking spray, try greasing the baking dish with butter.
Recipe FAQs
This could be because it is not fully cooked or if one of the ingredients had too much moisture, such as the salsa. Consider straining some of the liquid out before mixing it with the sausage.
Of course! Corn or flour tortillas will work in this recipe.
Oven temperatures can vary, which can cause the casserole to brown too fast. To prevent this, cover the casserole for the first half of the cooking time, and then uncover it for the rest to give it a nice golden color.
More Delicious Breakfast Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Mexican Breakfast Casserole
Equipment
- Nonstick cooking spray
- 9x13” casserole dish
Ingredients
- 1 ½ pounds ground sausage
- 1 Tablespoon taco seasoning
- 1 red bell pepper seeded and diced
- 1 green pepper seeded and diced
- 1 small sweet onion about 1 cup, diced
- 1 15-ounce jar chunky salsa
- 1 15-ounce can black beana drained and rinsed
- 12 large eggs
- 1 cup salsa con queso
- ⅓ cup heavy cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon red pepper flakes
- 6 corn tortillas
- 2 cups Mexican blend shredded cheese
For Serving
- Pico de gallo
- diced avocado
- cilantro
- sour cream
Instructions
- Spray a 9x13 casserole dish with non-stick cooking spray and set aside.
- In a large skillet over medium high heat, combine the ground sausage with the taco seasoning allowing the meat to brown. Drain the grease, remove the sausage, and sauté the peppers and onions until tender.
- Add the sausage back to the skillet and mix in the salsa and black beans. Remove from heat and set aside.
- In a large bowl, whisk the eggs, salsa con queso, heavy cream, salt, pepper and red pepper flakes.
- . Place the tortillas in a single layer on the bottom of the casserole dish.
- Spread the ground sausage mixture over the tortillas, then layer 1 cup of cheese and then the remaining sausage.
- Pour the egg mixture over the layers followed by the remaining cheese, cover with foil, and refrigerate for about 30 minutes to let the flavors meld.
- Preheat your oven to 375°F.
- Bake your casserole, uncovered, for 45 minutes or until the center is only slightly jiggly and the edges are bubbly and firm.
- Serve warm with pico de gallo, diced avocado, cilantro and sour cream.
Notes
- Test with a knife: Insert a knife into the center of the casserole to ensure the eggs are fully cooked and set.
- Rest before slicing: Allow the casserole to cool for a few minutes before serving, so the slices are less likely to fall apart.
- Grease with butter: If you don’t have cooking spray, try greasing the baking dish with butter.
Kathy Stahl says
Can this be made the nite before?
Karin and Ken says
To be honest I have never tried it but I would do everything except the following. I am concerned about the tater tots becoming soggy so I would add them just before baking. Also I would add the cheese the next morning and press it under the egg mixture. Remove casserole from fridge and leave it on the counter for 30 minutes. Put cheese in and tater tots on top and bake. This casserole is delicious! I hope you enjoy it as much as we do. Please if you don’t mind let me know how it goes. I would love to hear. Take care and all the best. Karin