Layer upon layer of corn tortillas, bacon, and gooey cheese are all inside of this scrumptious breakfast lasagna.
To save time, you can make it ahead. Then, just pop it in the oven when you wake up in the morning!
Another delicious egg and sausage casserole recipe that you should try is an Overnight Cheesy Breakfast Casserole. It combines all your favorite morning flavors over a layer of buttery biscuits.
Cheesy Bacon Ranch Breakfast Casserole travels well, freezes well, and tastes amazing with very little effort.
Or, try a French Toast Casserole for a sweeter option. I even have gingerbread and sugar cookie versions that are perfect for the holiday season.
Mexican breakfast casserole recipe notes
- To make it ahead
Assemble everything, then cover and refrigerate overnight. Then, allow the casserole to sit on the counter for about 30 minutes before baking as directed.
- Handling peppers safely
It’s always a good idea to wear gloves when handling jalapeños, especially when deveining and chopping.
The oils in the peppers can cause irritations to the eyes and skin, and soap and water don’t always remove them all.
- Shred your own cheese
Always buy blocks of cheese, then shred it yourself. Bags with shredded cheese contain a preservative to keep the cheese from clumping.
Unfortunately, the preservative also gives the cheese a waxy texture and also prevents the cheese from melting well.
Flavor variations
Breakfast casseroles are very versatile, and it’s easy to add or substitute ingredients so it tastes just how you like it!
- Mix-ins - Include black beans in one of the layers for added protein, or try corn and bell peppers for an extra serving of veggies.
- Other meats - Convert this to an egg and sausage casserole recipe by replacing some or all of the bacon with ground pork, chicken, or turkey sausage.
- Add avocado - Have a bowl of fresh avocado chunks available to sprinkle over the top just before eating.
- Make it vegetarian - Use plant-based bacon, vegan crumbles, or sauteed mushrooms instead of the pork bacon.
- Extra spicy - Stir a few dashes of your favorite hot sauce in with the egg mixture, or dice a chipotle chile in adobo to add to the jalapeno.
Kitchen tools for making this recipe
- 9x13 baking dish - I have my favorites, and this set is one of them. The larger size is perfect for recipes like this. Use the smaller one for halving the recipe or splitting this breakfast lasagna into two pans so you can take one to family and keep one for yourself!
- Mixing bowls - I like a variety of mixing bowls and prep bowls, and this set has them all.
FAQ: recipe questions
The recipe works fine with flour tortillas, although they will be softer and may not hold their shape as well.
How long can you keep an egg casserole in the fridge?
A baked breakfast casserole like this is typically safe to eat for up to 5 days. Store well covered or transfer to an airtight container to keep it fresh.
Can I freeze this casserole?
Yes! After baking the casserole, allow it to cool. Then, cover the casserole dish with foil and you can keep it in the freezer for up to 2 months.
Before you reheat it, allow the dish to thaw in the refrigerator overnight. Then, bake at 350 degrees F for 20-20 minutes, or until warmed through.
NOTE: If your casserole dish isn’t freezer-safe, you will need to transfer the contents to a freezable container.
Mexican Breakfast Casserole
- 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 oz) package Jones Dairy Farm Dry Aged 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
- Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray.
- 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.
- In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.
- 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.
- Pour egg mixture over casserole.
- 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.
- Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!
- Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
Disclosure: This is a sponsored post in partnership with Jones Dairy Farm. All thoughts and opinions are our own.
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That looks really good. Might have to try that some weekend.
ReplyDeleteThis was delicious! I was wondering if you have ever tried it with flour tortillas and if you have ever assembled it the night before and baked it in the morning?
ReplyDeleteThe recipe says it can be made the night before. There's no reason you couldn't use flour tortillas though they will probably be very soft like when you make mexican chicken casserole.
DeleteDo the tortillas get soggy?
ReplyDeleteWhen making rhe night before, do you partially bake it before refrigeration? Or just mix and layer? If you just mix and layer, won't the eggs seep under the tortillas? Siunds wonderful, anxious to try it!
ReplyDelete