0 from 0 votes
Mexican Breakfast Casserole
This easy Mexican Breakfast Casserole puts southwestern spin on classic eggs. It’s full of veggies, beans, and plenty of cheese for tons of flavor and texture.
Prep Time
40 mins
Cook Time
1 hr
Total Time
1 hr 40 mins
Servings: 6
Calories: 919 kcal
Course:
Breakfast , Brunch
Cuisine:
American , Mexican
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.
Cup of Yum
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.
Nutrition Information
Calories
919kcal
(46%)
Carbohydrates
43g
(14%)
Protein
52g
(104%)
Fat
60g
(92%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
7g
Monounsaturated Fat
20g
Trans Fat
0.3g
Cholesterol
477mg
(159%)
Sodium
2689mg
(112%)
Potassium
1136mg
(32%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
2358IU
(47%)
Vitamin C
45mg
(50%)
Calcium
708mg
(71%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 919
% Daily Value*
| Calories | 919kcal | 46% |
| Carbohydrates | 43g | 14% |
| Protein | 52g | 104% |
| Fat | 60g | 92% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 477mg | 159% |
| Sodium | 2689mg | 112% |
| Potassium | 1136mg | 24% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 2358IU | 47% |
| Vitamin C | 45mg | 50% |
| Calcium | 708mg | 71% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.