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Mexican Breakfast Casserole

Mexican Breakfast Casserole
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A Mexican breakfast casserole is a baked egg-based dish layered with seasoned sausage, black beans, peppers, onions, and melted cheese. It’s often flavored with taco seasoning or salsa to capture that bold Mexican taste. The result is a wholesome, filling breakfast that’s easy to prepare, customizable, and sure to please everyone at the table.

Ingredients

Scale

  • 8 large eggs

  • 1 cup milk (or half-and-half)

  • 1 pound ground breakfast sausage (or Mexican chorizo)

  • 1 cup black beans, drained and rinsed

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1 cup diced bell peppers (red and green mix)

  • 1 small onion, finely chopped

  • 1 cup shredded cheddar cheese

  • ½ cup pepper jack cheese

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • 1 teaspoon chili powder

  • 1 teaspoon cumin

  • 1 teaspoon paprika

  • 1 cup crushed tortilla chips (optional topping)

  • Non-stick spray or butter for greasing

  • Fresh cilantro, salsa, and avocado slices for serving

Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with butter or non-stick spray.

Step 2: Cook the sausage

In a skillet over medium heat, cook sausage until browned. Drain any excess fat and set aside to cool slightly.

Step 3: Sauté vegetables

In the same skillet, add onion and bell peppers. Cook for 4–5 minutes until softened. Stir in corn and black beans, then remove from heat.

Step 4: Whisk the egg mixture

In a large bowl, whisk together eggs, milk, salt, pepper, chili powder, cumin, and paprika until smooth and creamy.

Step 5: Assemble the casserole

Spread the cooked sausage evenly in the baking dish. Add the sautéed vegetables on top, then pour the egg mixture evenly over everything. Sprinkle with cheddar and pepper jack cheese, and top with crushed tortilla chips if using.

Step 6: Bake until golden

Bake for 35–40 minutes, or until the eggs are set and the top is bubbly and golden brown.

Step 7: Cool and serve

Let the casserole rest for 5–10 minutes before slicing. Garnish with fresh cilantro, salsa, and avocado slices for an authentic Mexican touch.

Find it online: https://gordonramsayeats.com/mexican-breakfast-casserole/