Description
This hearty Mexican Breakfast Casserole combines savory sausage and beef with fresh vegetables, black beans, corn, salsa, and plenty of cheese, all layered with corn tortillas and baked to perfection. Perfect for a crowd, this dish offers a flavorful and satisfying start to your day with a delightful blend of spices and textures.
Ingredients
Vegetables & Aromatics
- 1 small green bell pepper, chopped
- 1 small sweet onion, finely chopped
Proteins
- ½ pound ground sausage
- ½ pound ground beef or turkey (93/7 lean)
- 12 large eggs
Seasonings & Condiments
- 2 tablespoons oil or butter
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- 2 tablespoons taco seasoning
- 1 cup salsa (mild or medium)
Canned & Packaged
- 1 cup canned sweet corn, drained
- 1 cup canned black beans, rinsed and drained
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheese (cheddar or Monterrey Jack)
- ¼ cup milk (cashew, almond, or soy milk)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Vegetables: In a large skillet, heat 2 tablespoons of oil or butter over medium heat. Add the finely chopped onions and green bell pepper and sauté for 2-3 minutes until softened.
- Cook Meat: Add the ground sausage and ground beef or turkey to the skillet. Use a potato masher or spatula to crumble the meat while cooking. Cook for 6-8 minutes or until fully cooked through. Season with 2 tablespoons taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir well to combine all ingredients.
- Mix Salsa, Corn & Beans: In a medium bowl, combine 1 cup of salsa, 1 cup of drained sweet corn, and 1 cup of rinsed and drained black beans. Stir until mixed evenly.
- Prepare Egg Mixture: In a large bowl, whisk together 12 large eggs, ¼ cup of your choice of milk (cashew, almond, or soy), ½ teaspoon salt, and ¼ teaspoon black pepper until fully combined and frothy.
- Layer Casserole: Spray a 9 x 13 inch baking dish with non-stick cooking spray. Start layering the casserole by placing half of the cooked meat mixture evenly across the bottom. Next, layer 16 quarters of the corn tortillas, followed by half of the salsa, corn, and bean mixture, then 1 cup of shredded cheese. Repeat the layers: the remainder of the meat mixture, the remaining 16 tortilla quarters, and the rest of the salsa mixture. Pour the egg mixture evenly over all layers and top with the remaining 1 cup of shredded cheese.
- Bake Casserole: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 45-55 minutes, until the center is set and no longer jiggles when gently shaken. Remove the foil during the last 10 minutes of baking to allow the cheese on top to brown slightly.
- Serve: Remove from oven and let it cool slightly. Serve warm garnished with optional cilantro, green onions, sliced avocados, and extra salsa on the side for added freshness and flavor.
Notes
- You can substitute ground beef with ground turkey for a leaner option.
- Use dairy-free milk and vegan cheese to make this dish dairy-free, though flavor may vary.
- Adjust the level of spiciness by choosing mild or medium salsa.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to add extra vegetables like diced tomatoes or jalapeños for more flavor.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: Mexican
