Mexican Breakfast Casserole
Wake up to bold flavors with this Mexican Breakfast Casserole, a hearty, crowd-pleasing dish perfect for busy mornings or brunch gatherings. Packed with protein-rich eggs, savory breakfast sausage, and a vibrant mix of black beans, sweet corn, and zesty salsa, this layered casserole is elevated with warm spices like cumin and chili powder. Soft corn tortillas and gooey melted Mexican cheese blend tie it all together, creating a comforting Tex-Mex-inspired breakfast sensation. Quick to prepare in just 15 minutes, the casserole bakes to golden perfection in under an hour, making it an effortless yet impressive dish. Garnished with fresh cilantro and green onions, it’s an irresistible combination of flavors and textures that’s sure to brighten any table. Perfect for meal prep or feeding a crowd, this breakfast casserole is a flavorful way to start the day!
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Recipe Information
Ingredients
- 10 large eggs
- 1 cup pineapple or mild salsa
- 0.5 cup half-and-half
- 1 pound ground breakfast sausage (pork or turkey)
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded Mexican cheese blend
- 6 corn tortillas
- 0.5 cup green onions, sliced
- 0.25 cup chopped cilantro
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon cooking spray or oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray or oil.
In a medium skillet, cook the ground sausage over medium heat until browned and fully cooked, breaking it into small pieces as it cooks. Drain any excess grease and set aside.
While the sausage cooks, whisk together the eggs, salsa, half-and-half, cumin, chili powder, salt, and black pepper in a large mixing bowl. Set aside.
Layer 3 corn tortillas in the bottom of the prepared baking dish, tearing them if necessary to cover the entire base.
Spread half of the cooked sausage, black beans, and corn evenly over the tortillas. Top with 1 cup of shredded cheese.
Repeat the layers with the remaining 3 tortillas, the rest of the sausage, black beans, and corn. Pour the egg mixture evenly over the layers in the dish.
Sprinkle the remaining 1 cup of shredded cheese over the top.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the eggs are set and the cheese is bubbly and golden.
Remove the casserole from the oven and allow it to cool for 5-10 minutes. Sprinkle with green onions and chopped cilantro for garnish before serving.
Slice into individual portions and serve warm. Enjoy!
Nutrition Facts
Calories |
5580 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 376.8 g | 483% | |
| Saturated Fat | 158.4 g | 792% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 2732 mg | 911% | |
| Sodium | 9550 mg | 415% | |
| Total Carbohydrate | 289.5 g | 105% | |
| Dietary Fiber | 46.5 g | 166% | |
| Total Sugars | 45.9 g | ||
| Protein | 289.3 g | 579% | |
| Vitamin D | 12.6 mcg | 63% | |
| Calcium | 4270 mg | 328% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 4122 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
