Easy Mexican Breakfast Casserole - With Make-Ahead Instructions!

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

jalapeños

🥗Healthier: banana peppers

💰Cheaper: bell peppers

Bell peppers provide sweetness without the heat.

Preheat oven to 375 °F.

Add oil, onions, and peppers to a large skillet and sauté for 2-3 minutes over medium heat.

Add ground sausage and beef. Cook for 6-8 minutes or until cooked through. Use a potato masher to crumble the meat. Add taco seasoning, ½ tsp. salt and ¼ tsp. pepper. Stir to combine.

In a medium bowl combine salsa, corn, and black beans. Stir to combine.

In a large bowl combine eggs, ¼ c. milk, ½ t. salt and ¼ t. pepper. Whisk to combine.

Spray a 9 x 13 inch pan with non-stick cooking spray. 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. Pour egg mixture over the layers and top with remaining cheese.

Cover the baking dish with a piece of aluminum foil and bake for 45-55 minutes, or until middle no longer jiggles. Remove the foil during the last 10 minutes of cooking.

Serve with cilantro, green onions, avocados and extra salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens