Mexican Breakfast Casserole +Video

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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!

spicy baked eggs in baking dish

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.
stirring salsa ingredients together in glass bowl

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.

adding shredded cheese to top of mexican breakfast lasagna

Kitchen Tools You Will Need

  • 9×13 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.
layering tortillas for mexican lasagna recipe

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.

pouring liquid eggs into breakfast casserole

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!

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Mexican Breakfast Casserole + Video

Donna Elick
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.
5 stars from 1 review
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Breakfast
Cuisine Mexican
Method Oven
Servings 12

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
  • 16 ounces 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
 

  • Preheat oven to 350°F. Spray 9×13-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!

Video

Donna’s Notes

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

Nutrition

Serving: 1 | Calories: 650cal | Carbohydrates: 17g | Protein: 19g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 263mg | Sodium: 593mg | Sugar: 4g | Fiber: 2g | Calcium: 382mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
baked egg casserole with chorizo

Originally published April 2017, updated and republished December 2021

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9 Comments

  1. This 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?

    1. The 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.

  2. When 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!

  3. 5 stars
    I love love love Mexican dishes, and never thought of a breakfast casserole. This is going to be made for family and friends for years to come! It tasted amazing.

    1. Hi Charlyene,
      If you scroll to the bottom you will see the video under the recipe, hope this helps!
      TSRI Team Member,
      Holli

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