Packed with bold flavors, hearty ingredients, and melty cheese, this Mexican Breakfast Casserole is the perfect make-ahead dish for brunch, holidays, or busy mornings. It’s layered like a lasagna and bursting with savory sausage, veggies, salsa, and eggs everything you need for a satisfying start to your day.

📝 Ingredients

1.25 lbs ground sausage* or Mexican chorizo
1 small white onion, diced
1 poblano or green bell pepper, diced
4 cloves garlic, minced
1 (15-ounce) jar red or green salsa (about 2 cups)
1 (15-ounce) can black or pinto beans, rinsed and drained
⅔ cup whole-kernel corn (frozen or canned, drained)
1 tsp ground cumin
1 tsp fine sea salt
12 large eggs
⅓ cup milk
8 corn tortillas, halved
3 cups shredded Mexican-blend cheese
Optional toppings: diced avocado, red onion, cilantro, green onions, jalapeños, cotija cheese

*Note: Choose sausage or chorizo depending on how spicy and bold you want the dish to be.

👨‍🍳 Instructions

1. Preheat Oven

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with cooking spray and set aside.

2. Cook the Sausage

In a large skillet over medium-high heat, cook the sausage until browned and fully cooked, breaking it into crumbles. Transfer to a plate using a slotted spoon, leaving about 1 tablespoon of grease in the pan. If needed, add a tablespoon of oil.

3. Sauté Veggies

Add the onion and pepper to the skillet and sauté for about 5 minutes, until softened. Add garlic and cook for another 1–2 minutes, until fragrant.

4. Build the Filling

Stir in the salsa, beans, corn, cumin, salt, and the cooked sausage. Mix until everything is well combined. Remove from heat.

5. Whisk the Eggs

In a medium bowl, whisk together the eggs and milk until smooth.

6. Layer the Casserole

In the baking dish, layer the ingredients as follows:

Half the tortillas
Half the sausage mixture
Half the egg mixture
Half the cheese
Repeat with the remaining ingredients.

7. Bake

Cover the casserole with foil and bake for 45–50 minutes, or until the center is set and no longer jiggly. A toothpick inserted in the center should come out clean.

8. Rest and Serve

Remove from oven and let cool on a wire rack for 10 minutes. Top with your favorite garnishes, slice, and serve warm.

❤️ Why You’ll Love This Recipe

Great for meal prep—reheats beautifully all week
Feeds a crowd with minimal effort
Customizable with your favorite veggies or protein
Gluten-free if using certified gluten-free corn tortillas
Perfect balance of savory, cheesy, and spicy flavors

💡 Tips

Use day-old tortillas to avoid sogginess.
Let the casserole cool before slicing for cleaner cuts.
You can prep it the night before and bake in the morning.
Don’t skip the foil cover—it helps the eggs cook evenly.

🔄 Variations and Substitutions

Meat-Free: Skip the sausage and add sautéed mushrooms or plant-based crumbles.
Cheese Options: Swap with pepper jack, cheddar, or queso fresco.
Extra Veggies: Add zucchini, spinach, or diced tomatoes.
Mild Option: Use green bell pepper and a mild salsa.

❓ FAQs

Can I make this casserole ahead of time?
Yes! Assemble the casserole the night before, cover, and refrigerate. Bake it in the morning as directed.

Can I freeze it?
Yes, this casserole freezes well. Bake, cool, slice, and freeze portions in airtight containers for up to 3 months.

What if I don’t have corn tortillas?
You can use flour tortillas or even layer in cooked hash browns instead.

🍽️ Serving and Suggestions

Top with avocado, cilantro, and cotija cheese for a fresh finish
Serve with a side of fruit salad or fresh green salsa
Pair with coffee, orange juice, or a spicy Bloody Mary
Great for brunch, potlucks, or dinner with a Mexican twist