Hardy, filling, and perfect for a weekend, this Mexican breakfast casserole is definitely a new favorite.
Savory breakfasts are my weekend jam. Huevos Rancheros and Tex-Mex breakfast casserole have been favorites for a while. These tortilla wraps are a newer addition. After making this current addition a couple of times, I can say it will most certainly make the regular rotation.
Turkey sausage: Any mild or hot turkey sausage is wonderful in this recipe. We absolutely love this Chorizo turkey sausage.
Onion, Red Bell Pepper, Zucchini: My go-to veggies for Mexican-inspired recipes. You could definitely substitute jalapeño pepper for extra spice.
Garlic: A must in a savory recipe.
Salsa: I like a medium-spice, chunky salsa. Use hot, medium, or mild salsa depending on how spicy you feel. I like chunky salsa, but smooth is certainly fine too.
Black Beans: Black beans are excellent in this recipe. Pinto beans would also be a great option.
Corn: I love corn in a Mexican-inspired recipe. It adds a little sweetness which goes so nicely with the spicy flavors.
Cumin: Great authentic flavor.
Eggs: Great traditional breakfast flavor and gives the casserole structure.
Milk: Combines with the eggs for the base of the casserole.
Corn Tortillas: Corn tortillas hold up better than flour for this recipe. They soften while baking but still provide some structure.
Shredded cheese: Any Mexican cheese blend will work.
Avocado: Guacamole is also an option. I really like sliced avocado with this casserole.
Lime: The bright flavor of fresh lime juice is such a nice contrast to the hardy, spicy flavor of the casserole.
Cilantro: The classic Mexican herb. I love the fresh flavor that fresh herbs add to any recipe.
After preheating the oven, start browning your turkey sausage in a large skillet. You will be stirring lots of ingredients together in this pan, so pick a large, deep skillet.
Once the sausage is cooked through, transfer to a plate. Line the plate with a paper towel to absorb any excess grease if desired. Turkey sausage tends to have less fat, so this may not be necessary.
Add the veggies and saute until tender. Once the vegetables are softened, add back the sausage along with the salsa, beans, corn, and cumin. Stir until completely combined.
Whisk together the eggs and milk in a separate bowl.
Next, we layer the ingredients. This process is similar to making lasagna.
Slice the corn tortillas in half. Layer half the tortillas (four half shells) in the bottom of an 8×8 casserole dish. Top the shells with half the meat mixture, half the eggs, and half the cheese. Layer the remaining tortilla shells and repeat the process with the remaining ingredients, finishing with a layer of cheese.
Cover the pan with foil and bake for about 45 minutes. The casserole should be set and the eggs will look firm. Let the casserole sit for 10 minutes before slicing.
Add a sprinkle of fresh cilantro, sliced avocado, and a squeeze of fresh lime. Scrumptious!
I love fresh fruit with a savory breakfast. Of course, there is always coffee! My coffee is in my Minnesota Vikings mug if it happens to be game day. It’s been a long season but I am still a fan. 😉
Mexican Breakfast Casserole
- ½ pound turkey sausage or turkey chorizo
- ½ medium onion peeled and diced
- ½ red bell pepper cored and diced
- ½ medium zucchini diced
- 2 cloves garlic minced
- 1 cup mild or medium tomato salsa
- 1 cup black beans rinsed and drained
- ⅓ cup whole-kernel corn frozen or canned
- ½ tsp ground cumin
- 6 large eggs
- ¼ cup milk
- 4 corn tortillas sliced in half
- 1½. cups shredded Mexican-blend cheese
- sliced avocado
- Fresh lime slices
- Roughly chopped cilantro
- Heat oven to 400℉. Spray an 8 x 8-inch baking dish with cooking spray.
- Cook the sausage in a large sauté pan over medium-high heat until browned, breaking up the sausage into small pieces as it cooks. Once the sausage is cooked through, transfer to a clean plate.
- Add the onion, red pepper and zucchini to the same pan and sauté for 5 minutes until softened. Add the garlic and sauté for 1-2 minutes more, stirring occasionally, until fragrant.
- Add in the salsa, beans, corn, cumin, cooked sausage, and stir until the mixture is completely combined. Remove pan from the heat, and set aside.
- In a separate bowl, whisk together the eggs and milk until evenly combined.
- Layer half of the tortillas in an even layer in the bottom of the 8 x 8 baking dish. Then top evenly with half of the sausage mixture, half of the egg mixture, and half of the cheese. Repeat with another layer of tortillas, sausage mixture, egg mixture and cheese.
- Cover the dish with foil and bake for 45-50 minutes, or until the center of the casserole is cooked through and no longer jiggly.
- Let the casserole cool for 10 minutes. Slice and serve warm. Serve with avocado, lime and cilantro.