Vegetarian Mexican Breakfast Casserole
Start your morning with a burst of flavor and a hearty, satisfying meal with this Vegetarian Mexican Breakfast Casserole! Packed with layers of tender corn tortillas, protein-rich black beans, vibrant bell peppers, sweet corn, and zesty spices like cumin and chili powder, this easy-to-make dish is perfect for feeding a crowd. A rich egg and milk mixture binds the ingredients together, while a generous topping of melted cheddar or Mexican blend cheese creates a golden, gooey finish. This make-ahead-friendly recipe is baked to perfection in under an hour, making it ideal for weekend brunches, meal prepping, or even breakfast-for-dinner nights. Garnish with fresh cilantro for a pop of color and extra flavor, and serve warm for a comforting Mexican-inspired feast. Perfect for vegetarians and a crowd-pleaser that’s full of bold, wholesome goodness!
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Recipe Information
Ingredients
- 10 pieces Corn tortillas
- 8 pieces Large eggs
- 1 cup Milk
- 2 cups Shredded cheddar or Mexican blend cheese
- 1 cup Black beans (rinsed and drained)
- 1 cup Diced tomatoes (canned, drained)
- 1 cup Bell peppers (diced, any color)
- 1 cup Sweet corn (frozen or fresh)
- 0.5 cup Green onions (sliced)
- 0.25 cup Cilantro (chopped, optional)
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish with olive oil.
Cut the corn tortillas into quarters to create smaller pieces. Set aside.
In a large mixing bowl, whisk together the eggs, milk, cumin, chili powder, salt, and black pepper until well combined.
Layer half of the tortilla pieces evenly at the bottom of the prepared casserole dish.
Sprinkle half of the black beans, diced tomatoes, bell peppers, sweet corn, green onions, and shredded cheese over the tortilla layer.
Repeat the layering process with the remaining tortilla pieces, black beans, diced tomatoes, bell peppers, sweet corn, green onions, and shredded cheese.
Pour the egg mixture evenly over the layered casserole, ensuring it soaks into all the ingredients.
Press down gently on the casserole with a spatula to make sure the egg mixture is well distributed.
Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 10 minutes, or until the casserole is set in the center and lightly golden on top.
Remove the casserole from the oven and let it cool for 5-10 minutes before slicing.
Top with chopped cilantro for garnish, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3263 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.4 g | 181% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1750 mg | 583% | |
| Sodium | 5105 mg | 222% | |
| Total Carbohydrate | 357.5 g | 130% | |
| Dietary Fiber | 62.9 g | 225% | |
| Total Sugars | 47.3 g | ||
| Protein | 169.8 g | 340% | |
| Vitamin D | 11.9 mcg | 59% | |
| Calcium | 2618 mg | 201% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 4377 mg | 93% | |
*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.
