Mexican Breakfast Casserole recipe: begin the morning with hearty ingredients and bold flavours. This casserole brings together the tastes of a traditional Mexican breakfast with the simplicity of a casserole – it is excellent for feeding a crowd or even making ahead for hectic mornings. Its layers of savoury ingredients consist of eggs, cheese and spices.
The highlights of the Mexican Breakfast Casserole recipe is that it can be tailored to a good number of any preferences. Regardless of whether you wish to include chorizo, shredded chicken, or maybe vegetarian-friendly beans, this particular recipe could be modified to fit specific tastes. Classic ingredients like tortillas, salsa along with jalapeos give each bite a little bit of Mexican cuisine with customization potential. The result is a balance of textures and flavours to suit various palates.
To assemble the Mexican Breakfast Casserole recipe is simple and requires no effort. Layering tortillas on top creates a base, and beaten eggs and milk hold the dish together. Toppers like sauteed peppers, onions and shredded cheese make the dish more appetizing. Baking the casserole produces a bright, aromatic meal that’s both visually attractive and tasty.
This dish is also a fantastic meal prep favorite. The Mexican Breakfast Casserole recipe may be made the evening prior to, kept in the refrigerator, then baked fresh the next day. This feature is especially useful for families or anyone hosting brunch gatherings. Its make-ahead convenience doesn’t sacrifice quality, so it’s a good dish to serve guests or have as leftovers during the week.
The nutritive value in the Mexican Breakfast Casserole recipe is another advantage. It is packed with protein from eggs and meats and makes a proper start to the day. Incorporating veggies like bell peppers, spinach or zucchini enhances the nutrient content in addition to flavour of the recipe. Spices like cumin and paprika give depth and supply a gentle warmth to go with the other ingredients.
For all those that love to experiment in the kitchen, the Mexican Breakfast Casserole recipe will open up some options. Toppers like avocado slices, sour cream or even a drizzle of hot sauce may be added in right before serving. Serving with side of fresh fruit or a cup of coffee, this casserole is a hearty breakfast which fills the belly and sets the mood for the next day.
To conclude, the Mexican breakfast Casserole recipe is a delicious Breakfast option. It fuses the very best of Mexican-inspired ingredients in an easy to make format which is a favourite with diners and cooks alike. Its adaptability and crowd pleasing attributes make this recipe a must have for any breakfast rotation.
Ingredients For the Mexican Breakfast Casserole Recipe
Mexican Chorizo
White Onion
Poblano Pepper
Cloves Garlic
Salsa
Black Beans
Corn
Ground Cumin
Sea Salt
Eggs
Milk
Tortillas
Cheese
Cooking Instructions For the Mexican Breakfast Casserole Recipe
Warm the oven up to 400°F. Spray cooking spray on a 9-by-13-inch baking dish and set it away.
In a large sauté pan over medium-high heat, cook the sausage until it turns brown. Break up the sausage as it cooks. Move the sausage to a clean plate using a sliding spoon. Leave about a tablespoon of grease in the sauté pan. (Add a tablespoon of oil to the pan if there is no more grease.) Put in the onion and pepper. Sauté for 5 minutes, turning every now and then, until the onion is soft. As soon as you add the garlic, stir it in and cook for another one to two minutes, until it smells good.
Put in the cooked sausage, beans, corn, cumin, salt, and salsa. Mix the ingredients together by stirring them together. Take the pan off the heat and set it away.
Whisk the eggs and milk together in a different bowl until they are well mixed. Set this bowl away.
Now it’s time to put all of the ingredients in layers! To make the bottom of the baking dish even, spread out half of the tortillas. Then put half of the sausage mixture, half of the egg mixture, and half of the cheese on top of each other. Put down another layer of tortillas, meat mix, egg mix, and cheese.
Place the dish in the oven and cover it with foil. Bake for 45 to 50 minutes, or until the casserole is fully cooked and holds together when a toothpick is put in the middle and comes out clean.
Move the baking dish to a wire rack and wait 10 minutes for it to cool down. Then add the toppings you want, cut it up, and serve it warm!
Helpful Suggestions for the Mexican Breakfast Casserole Recipe
Preparing the Mexican Breakfast Casserole recipe ahead of time can significantly simplify your morning routine and improve the dish’s overall flavour. One helpful tip is to assemble the casserole the night before. This approach allows the ingredients to meld together, enhancing the dish’s taste and saving you time in the morning.
To do this, layer the ingredients in a baking dish, cover it tightly with plastic wrap or foil, and refrigerate overnight. Before baking, let the casserole sit at room temperature for about 30 minutes to ensure even cooking.
If you want to boost the flavour, consider adding fresh herbs such as cilantro or parsley just before serving. Additionally, pre-cooking ingredients like onions, peppers, or sausage can reduce excess moisture and prevent the casserole from becoming soggy. Another useful suggestion is to customise the recipe to suit your dietary preferences.
For instance, you can swap out traditional ingredients like chorizo for turkey sausage or plant-based alternatives. Finally, if you prefer a crispier texture on top, sprinkle shredded cheese or breadcrumbs during the last 10 minutes of baking. These tips ensure that your Mexican Breakfast Casserole recipe is a success every time. Source: Gimme Some Oven.
Storage Instructions for the Mexican Breakfast Casserole Recipe
Proper storage of the Mexican Breakfast Casserole recipe is essential to maintain its taste and quality. If you have leftovers, allow the casserole to cool completely before transferring it into an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for a quick option or place it in the oven at 350°F (175°C) until warmed through. This method helps preserve the dish’s texture and avoids overcooking.
If you plan to store the casserole for a longer period, freezing is an excellent option. To freeze, slice the casserole into individual portions and wrap each piece tightly in plastic wrap or aluminium foil. Place the wrapped portions in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
Label the container with the date for easy reference, and store it for up to 3 months. When ready to eat, thaw the casserole in the refrigerator overnight before reheating. Avoid reheating directly from frozen to ensure even heating. Following these storage tips will keep your Mexican Breakfast Casserole recipe fresh and delicious for future meals. Source: Food Faith Fitness.
FAQ for the Mexican Breakfast Casserole Recipe
Question: Can I prepare the Mexican Breakfast Casserole recipe in advance?
A: Yes, you can assemble the Mexican Breakfast Casserole recipe the night before, refrigerate it, and bake it the next morning.
Question: How should I store leftovers of the Mexican Breakfast Casserole recipe?
A: Store leftover Mexican Breakfast Casserole recipe portions in an airtight container in the refrigerator for up to 3-4 days.
Question: Can I freeze the Mexican Breakfast Casserole recipe?
A: Yes, you can freeze the Mexican Breakfast Casserole recipe by wrapping it tightly in plastic wrap or aluminum foil and storing it in the freezer for up to 3 months.
Question: What can I substitute for chorizo in the Mexican Breakfast Casserole recipe?
A: You can substitute chorizo with breakfast sausage or a plant-based alternative in the Mexican Breakfast Casserole recipe.
Question: How can I prevent the Mexican Breakfast Casserole recipe from becoming watery?
A: To prevent the Mexican Breakfast Casserole recipe from becoming watery, ensure that any vegetables added are properly drained and consider pre-cooking them to remove excess moisture.
Great Mexican Breakfast Casserole Recipe
Ingredients
- 1 1/2 lb Mexican Chorizo
- 1 White Onion peeled and diced small
- 1 Poblano Pepper cored and diced
- 4 Cloves Garlic minced
- 15 oz Jar Salsa approx. 2 cups red or green
- 15 oz Black Beans or pinto rinsed and drained
- 2/3 cup Corn whole kernel frozen or canned
- 1 tsp Ground Cumin
- 1 tsp Sea Salt fine
- 12 Eggs large
- 1/3 cup Milk
- 8 Tortillas corn halved
- 3 cups Cheese shredded Mexican-blend
- optional toppings: diced avocado diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese
Instructions
- Warm the oven up to 400°F. Spray cooking spray on a 9-by-13-inch baking dish and set it away.
- In a large sauté pan over medium-high heat, cook the sausage until it turns brown. Break up the sausage as it cooks. Move the sausage to a clean plate using a sliding spoon. Leave about a tablespoon of grease in the sauté pan. (Add a tablespoon of oil to the pan if there is no more grease.) Put in the onion and pepper. Sauté for 5 minutes, turning every now and then, until the onion is soft. As soon as you add the garlic, stir it in and cook for another one to two minutes, until it smells good.
- Put in the cooked sausage, beans, corn, cumin, salt, and salsa. Mix the ingredients together by stirring them together. Take the pan off the heat and set it away.
- Whisk the eggs and milk together in a different bowl until they are well mixed. Set this bowl away.
- Now it's time to put all of the ingredients in layers! To make the bottom of the baking dish even, spread out half of the tortillas. Then put half of the sausage mixture, half of the egg mixture, and half of the cheese on top of each other. Put down another layer of tortillas, meat mix, egg mix, and cheese.
- Place the dish in the oven and cover it with foil. Bake for 45 to 50 minutes, or until the casserole is fully cooked and holds together when a toothpick is put in the middle and comes out clean.
2 comments
Really good and filling breakfast.
I made the Mexican Vegetarian Casserole recipe for the first time, and it came together effortlessly. The layers of beans, cheese, and veggies melded nicely. I served it hot out of the oven, and guests said it was a great balance of flavors with a satisfying texture that wasn’t too heavy.