Mexican Lasagna Breakfast Casserole is a simple recipe that is bursting with flavor. With layer upon layer of delicious Mexican flavors, corn tortillas, bacon and ooey gooey cheese all wrapped up in a scrumptious breakfast casserole. This is my favorite breakfast and I can't get enough!
We are so excited to be partnering with our friends at Jones Dairy Farm to bring you a scrumptious breakfast or brunch recipe perfect for the holidays with family and friends, starring one of my favorite ingredients: Bacon!!!
A few months ago my family headed to California for vacation. We stayed at one of our favorite theme park hotels and of course, we made sure to catch breakfast at the hotel restaurant while we were there.
All I could think about was this delicious chilaquiles breakfast that they had at the buffet. I had enjoyed it the last time we vacationed there and my mouth still waters every time I think about it.
It is made with tortilla chips, scrambled eggs, salsa and cheese. I swear I must have gone back for 3rds it was soooo good.
When I got home I had that breakfast on my mind and knew I had to create a breakfast with those same flavors that can be made ahead. I mean we have talked extensively about the fact that I am not a morning person.
I get up when it is still morning but I am not motivated to start cooking straight out of bed. So, make-ahead casseroles and breakfasts like these are my saving grace.
They make mornings so much more enjoyable and stress-free is right up my alley.That is one of the many reasons I absolutely love love love make ahead breakfasts!
Layers of corn tortillas, fresh pico de gallo, Cherrywood Smoked Sliced Bacon, 2 delicious kinds of ooey gooey cheese (pepper jack and cheddar) and Mexican seasoned eggs all come together to create my new favorite breakfast.
A make ahead breakfast with ooey gooey cheese and bacon; it doesn't get much better than that!
I have made this casserole again and again. Anytime it is in the house, I have eaten for every meal of the day. So, I can attest to the fact that it makes an amazing breakfast, lunch, and dinner.
Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.
The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.
8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!
Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!
And we have included kitchen tips to make dinnertime less stressful.
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Helpful Tips to make Mexican Lasagna Breakfast Casserole:
- To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
What you will need to make Mexican Lasagna Breakfast Casserole:
- 9x13 Baking Dish - I have my favorites and this set is one of them. The 9x13 is perfect for casseroles and the smaller size is awesome for making 1/2 a casserole recipe.
- Mixing Bowls - I like a variety of mixing bowls and prep bowls and this set has them all.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite Breakfast recipes:
Fully Loaded Cheesy Breakfast CasseroleCheesy Bacon and Egg Breakfast Bombs
Cheesy Sausage and Egg Breakfast Sliders
Overnight French Toast Casserole
Yield: 12
Mexican Lasagna Breakfast Casserole
Mexican Lasagna Breakfast Casserole is a simple recipe that is bursting with flavor. With layer upon layer of delicious Mexican flavors, corn tortillas, bacon and ooey gooey cheese all wrapped up in a scrumptious breakfast casserole. This is my favorite breakfast and I can't get enough!
prep time: 15 Mincook time: 45 Mintotal time: 60 Min
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 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
Instructions
How to cook Mexican Lasagna Breakfast Casserole
- 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!
To Make Ahead:
- Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
Recipe developed by The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
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