Mexican Breakfast Casserole
This Mexican breakfast casserole combines the robust flavors of the Southwest with layers of low carb tortillas, scrambled eggs, sausage, bell peppers and melted cheese, creating a hearty and colorful start to the day.
8
Servings
533
Calories
41.1g
Fat
31.8g
Protein
4.9g
Net Carb
22g
Total Carbs
Breakfast casseroles are a busy girl’s morning savior. Since we are always running behind in the morning, having this southwest breakfast casserole prepared ahead of time means that my family can still enjoy a warm, hearty, protein-filled breakfast without any last-minute cooking stress.
This Mexican breakfast casserole recipe is built in repeating layers, starting with a base of low carb tortillas that are topped with ground sausage, onion and bell peppers seasoned with a spicy Southwest blend of chili powder, garlic powder and cumin. Shredded Mexican blend cheese is generously sprinkled on top. Finally, whisked creamy eggs are poured on top to serve as the binder for the other ingredients and then baked into an easy, make ahead casserole that my family can’t get enough of!!
What makes this egg breakfast casserole stand out?
- It’s low carb – Instead of using traditional corn tortillas or flour tortillas, which are higher in carbohydrates and can weigh you down, this breakfast casserole recipe uses low carb flour tortillas that are zero net carbs! This keeps protein the focus of the meal – which will help keep you going until your next meal.
- Vibrant seasoning – The cumin, chili powder and garlic powder are all that’s needed to add a spicy, bold flavor without salsa. Other recipes rely on salsa to give a Southwest flavor; however, this can make your casserole a soggy mess – especially the next day.
- Versatility – It’s easy to swap out proteins, vegetables and cheeses in this recipe. Try adding bacon, chorizo or ground turkey instead of sausage. Or swap/add different vegetables like mushrooms, zucchini, tomato or spinach.
- Make ahead – This make ahead marvel allows busy moms to prepare it in advance, saving precious time during hectic mornings. Just assemble the night before and bake in the morning. It’s the ideal breakfast dish for meal prep since you can easily reheat it in the morning without affecting the flavor or texture.
How to make a Mexican breakfast casserole?
Here is a look at what you are getting yourself into with this easy overnight breakfast casserole recipe.
- Cook the sausage and vegetables.
- Add spicy flavor.
- Mix the eggs with milk of choice and cream.
- Assemble the layers by placing down two layers of tortillas, sausage mixture and shredded cheese.
- Pour over the eggs.
- Bake until set!
Mexican Breakfast Casserole Recipe Video
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Mexican Breakfast Casserole Ingredients
1 tablespoon avocado oil
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1 lb ground pork or Italian sausage
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1/2 medium onion, chopped
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1/2 green bell pepper, chopped
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2 teaspoon chili powder
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1 teaspoon garlic powder
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1/2 teaspoon ground cumin
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10 oz can diced tomatoes & green chiles (Rotel)
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8 low carb flour tortillas
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3 cups shredded Mexican blend cheese
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6 eggs
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1 ½ cups milk of choice
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1/2 cup heavy whipping cream
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3/4 teaspoon salt
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1/2 teaspoon black pepper
Mexican Breakfast Casserole Directions
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Preheat oven
Preheat oven to 350°F and spray a casserole dish with cooking spray. Set aside.
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Cook sausage
To a large skillet, heat oil over medium-high heat. Add ground sausage and brown until cooked through.
Ingredients
- 1 tablespoon avocado oil
- 1 lb ground pork or Italian sausage
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Add vegetables and seasoning
Add chopped onion and green pepper to the skillet with the cooked sausage. Sauté until softened. Stir in seasonings - chili powder, garlic powder, cumin.
Ingredients
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
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Add Rotel
Stir in diced tomatoes with green chiles. Let simmer for 10 minutes or until the liquid from the tomatoes has cooked off. Remove skillet from the heat.
Ingredients
- 10 oz can diced tomatoes & green chiles
Quick Tip
Make sure you cook all the liquid off from the tomatoes to prevent the casserole from getting soggy after baking. -
Cut tortillas
Cut each tortilla in half down the center.
Ingredients
- 8 low carb flour tortillas
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Assemble
To the prepared baking dish, layer down half of the tortilla halves. Top tortillas with half of the sausage mixture. Sprinkle on half the shredded cheese. Repeat layers one time.
Ingredients
- 3 cups shredded Mexican blend cheese
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Now it's an egg based casserole
In a medium bowl, whisk together eggs, milk, heavy cream, salt & pepper. Pour egg mixture over the casserole.
Ingredients
- 6 eggs
- 1 ½ cups milk of choice
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Quick Tip
If making ahead, stop here. Wrap with plastic wrap or foil and place in the refrigerator overnight. -
Bake
Cover baking dish with aluminum foil and bake at 350°F for 50-60 minutes or until the center is cooked through and no longer jiggly on top.
Quick Tip
Garnish with sour cream, pico de gallo, avocado and/or cilantro.
This was so, so good! I made it this afternoon and we had it for dinner! Was trying it out to see if I wanted to make it for guests and I do! Thanks for a fun and very tasty recipe!
Maze this several times now with different sausage meats, always delicious and super easy. The tortilla layers are not firm after baking, they’re definitely in the soggy zone no matter how I simmer down the meat mixture, bake and cool the dish , however not a deal breaker….I think I may try subbing fathead dough lasagne noodles for the tortillas to see if it improves the texture but I do recommend this recipe as is for the taste, versatility and ease of make-ahead meals. ♥️ Thank you for all your amazing recipes! 🙌🏻
This recipe is delicious! I switched out the green chilies with 1 chopped tomato and some jalapeños. I also just used cheddar cheese instead of Mexican blend since it’s what I had on hand. And I used half n half in place of the cream and some of the milk. I look forward to making this dish again!