Easy Mexican Breakfast Casserole Recipe + 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. It’s the best thing to wake up to in the morning hours!
Mexican Breakfast Casserole
Layer upon layer of corn tortillas, bacon, fresh salsa, and gooey cheese are all inside of this scrumptious breakfast taco casserole!
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 tortilla breakfast casserole, 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 Egg 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 the Mexican egg bake overnight.
Allow the casserole to sit on the counter for about 30 minutes before baking, so it cooks evenly.
Tortilla Breakfast Casserole Variations
What’s great about this Mexican egg casserole recipe is that it’s so versatile! You can add or substitute all kinds of ingredients, so it tastes just how you like it.
- Add beans. Include a can of black beans in one of the layers for extra protein, or try corn and bell peppers for an extra serving of veggies.
- Swap the meat. You could even replace some or all of the bacon with ground pork, gound beef, Italian sausage, chicken, or turkey sausage.
Add whatever your taste buds are craving. Ground turkey, Mexican chorizo, and any typed of cooked sausage are never a bad idea.
You can also kick up the heat and use spicy sausage, too. (although, the first time you make this Mexican version, I’d stick with the recipe card below) - Go vegetarian! For a vegetarian option, substitute plant-based bacon, vegan crumbles, or sauteed mushroom instead.
Sweet potatoes add so much flavor, too! Adding brown potatoes or even hashbrowns to casserole recipes like this is a great way to make them hearty.
Since it’s an easy breakfast casserole recipe, adding various ingredients works!
In addition to the above, don’t forget that you can always add green chiles, pico de Gallo, and even more cheese – please!
Topping with cheddar cheese or Monterey jack is a great way to add a variety of flavors to this Mexican Breakfast Casserole recipe.
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.
Mexican Egg Bake FAQs
Either will work fine in this breakfast taco casserole recipe, though flour tortillas will be softer and may not hold their shape as well.
You bet. Shredded cheese, hot sauce, and diced green onions are among my favorites to add to the top of this Mexican food dish. I cover the whole thing with delicious toppings that I love on busy mornings to kickstart my day.
Once cooked, this Mexican 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.
You can also cover this easy recipe with aluminum foil and store it in the fridge as well. Covering it is key to keeping it fresh. When you’re ready to reheat this the next morning, just pop it into the microwave to warm up.
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 the Mexican breakfast casserole 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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Easy Mexican Breakfast Casserole Recipe + Video
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
Nutrition
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.
Originally published April 2017, updated and republished January 2024
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That looks really good. Might have to try that some weekend.
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?
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.
Do the tortillas get soggy?
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!
I liked this recipe. I did how ever add diced hash browns for more of a filler. It was GREAT.
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.
I can’t get the video. Looks delicious. Having people for bunch the 25th of October
Hi Charlyene,
If you scroll to the bottom you will see the video under the recipe, hope this helps!
TSRI Team Member,
Holli
If I want to half the recipe, should I use a smaller dish than the 9×13?
Excellent recipe, portions
A couple suggestions: spray tortillas with cooking spray and bake about 5 min at 350F before assembling. This will help prevent them from going to mush.
Your cooking time may be short. It can be hard to tell when the eggs are set. Target temp should be at least 175F. Poke with a knife and peer in. I once brought an egg dish like this to the table undercooked. It looked perfect and felt firm.
Recipe doesn’t say to reserve salsa and cheese for topping.