Mexican Breakfast Casserole +Video

This Mexican breakfast casserole has plenty of cheesy layers, like a Tex-Mex lasagna! Serve it to overnight guests or as an easy weekend brunch.

Layer upon layer of corn tortillas, bacon, fresh salsa, and gooey cheese are all inside of this scrumptious breakfast egg bake!

Prepare it all at once or make it the night before and pop it in the oven as soon as you wake up.

If you love this breakfast lasagna recipe, try a dinner version as well! It’s just as easy to put together and has all of your favorite taco and enchilada flavors rolled into one incredible dish.

Looking for more make-ahead casseroles for those lazy morning meals? Choose from recipes that include biscuits or sourdough for the base, or try making one in a slow cooker instead of the oven!

Mexican Breakfast Casserole - Tip and Tricks

• Wear gloves! These protect your hands from the irritating oils found in jalapeño peppers and reduce the chance of transferring them to your eyes or other sensitive areas.
• Add a topping. Along with extra salsa and bacon, try sprinkling chopped avocado or cilantro over your plate. Even a dollop of sour cream would be delicious!
• Tip for making bacon: Easily cook an entire package at once by using your oven. You’ll avoid splatters, and you can prep the other ingredients while it bakes.
• Want to make it ahead of time? Assemble everything as directed, then cover and refrigerate overnight. Allow the casserole to sit on the counter for about 30 minutes before baking so it cooks evenly.

Video: Breakfast Lasagna Recipe

To see us make this from start to finish, watch the video in this post.

Flavor Variations

What’s great about this recipe is that it’s so versatile! You can add or substitute all kinds of ingredients so it tastes just how you like it.

Include black beans in one of the layers for extra protein, or try corn and bell peppers for an extra serving of veggies.

You could even replace some or all of the bacon with ground pork, chicken, or turkey sausage. For a vegetarian option, substitute plant-based bacon, vegan crumbles, or sauteed mushroom instead.

Kitchen Tools You Will Need

• 9x13 Baking Dish - This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
• Mixing Bowls - I like to have a variety of sizes on hand, and this set has them all.
• Box Grater - As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.

FAQ - Common Recipe Questions

Can I use flour instead of corn tortillas?

Either will work fine in this breakfast lasagna recipe, though flour tortillas will be softer and may not hold their shape as well.

How long do leftovers last in the refrigerator?

Once cooked, this breakfast egg bake should keep for up to 5 days in the refrigerator. Store it tightly covered or transfer any remaining slices to an airtight container to keep them fresh.

Can I freeze Mexican breakfast casserole?

You sure can! Allow it to cool, then cover the dish with a layer of plastic wrap and foil. Store in the freezer for up to 2 months.

Thaw overnight in the refrigerator and bake at 350°F for 20 to 25 minutes, or until warmed through.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 12

Author: Donna Elick

Mexican Breakfast Casserole

This Mexican breakfast casserole has plenty of cheesy layers, like a Tex-Mex lasagna! Serve it to overnight guests or as an easy weekend brunch.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

• 12 large eggs
• 2 cups whole milk
• 2 teaspoons New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 6 medium Roma tomatoes, chopped
• 1/4 medium white onion, diced
• 2 jalapeños, deveined and minced
• 4 garlic cloves, minced
• 12 corn tortillas
• 1 (16 ounce) package bacon, cooked and cut into bite-sized pieces
• 8 ounces pepper jack cheese, shredded
• 8 ounces medium cheddar cheese, shredded
• 1/4 cup fresh cilantro, chopped

Instructions

1. Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray.
2. In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.
3. In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.
4. Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.
5. Pour egg mixture over casserole.
6. Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.
7. Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

DONNA'S NOTES

1. To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

https://www.theslowroasteditalian.com/2017/04/mexican-lasagna-breakfast-casserole.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.

Originally published April 2017, updated and republished December 2021

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