Waking up to the aroma of a freshly baked breakfast casserole is like receiving a warm hug on a chilly morning. This easy overnight Mexican breakfast casserole is a fiesta in a dish—bursting with vibrant flavors, a touch of spice, and a whole lot of comfort. Imagine savoring this while the world outside is just waking up, birds still groggy with dreams.
Steps
- Preheat your oven to 400°F (200°C) and lightly coat a 9 x 13-inch baking dish with cooking spray.
- Cook the sausage in a large pan over medium-high heat until it browns, breaking it into crumbles. Transfer the cooked sausage to a plate, leaving a small amount of grease in the pan.
- Sauté the diced onion and pepper in the same pan for about 5 minutes until they soften. Add minced garlic and cook for an additional 1-2 minutes until aromatic.
- Incorporate the salsa, beans, corn, cumin, salt, and the cooked sausage into the pan. Stir until thoroughly combined, then remove from heat.
- In a separate bowl, whisk together the eggs and milk until they are uniformly mixed.
- Begin layering in the prepared baking dish: start with half of the tortillas, then spread half of the sausage mixture, followed by half of the egg mixture, and half of the cheese. Repeat with the remaining ingredients for a second layer.
- Cover the dish with foil and bake for 45-50 minutes, or until the casserole is set in the center and does not wobble. A toothpick inserted should come out clean.
- Allow the casserole to cool on a wire rack for about 10 minutes. Add your preferred toppings, slice, and serve while warm.
Ingredients
- 1.25 pounds ground sausage or Mexican chorizo
- 1 small white onion, peeled and diced
- 1 poblano or green bell pepper, cored and diced
- 4 cloves garlic, minced
- 1 (15-ounce) jar of red or green salsa (approximately 2 cups)
- 1 (15-ounce) can of black or pinto beans, rinsed and drained
- 2/3 cup whole-kernel corn, frozen or canned
- 1 teaspoon ground cumin
- 1 teaspoon fine sea salt
- 12 large eggs
- 1/3 cup milk
- 8 corn tortillas, halved
- 3 cups shredded Mexican-blend cheese
- Optional toppings: diced avocado, diced red onion, chopped fresh cilantro, diced green onion, sliced fresh jalapeños, and/or crumbled cotija cheese
FAQ
- Can I prepare this Mexican breakfast casserole in advance?
- Absolutely! You can assemble the casserole up to a day before and refrigerate it. Just ensure you let it reach room temperature for about 30 minutes before baking.
- Can this casserole be made vegetarian?
- Yes, simply substitute the sausage with vegetarian or vegan sausage, or add sautéed mushrooms instead for a meat-free version.
- How can I add more spice to the casserole?
- To increase the heat, you can opt for a spicier salsa, incorporate a diced jalapeño or serrano pepper during the veggie sauté, or add a dash of hot sauce.
- Is it possible to freeze this breakfast casserole?
- Certainly! You can freeze the unbaked casserole for up to three months. Thaw it overnight in the fridge, bring it to room temperature, and then bake as instructed.
- Can I use something other than tortillas in the recipe?
- Of course! You can replace the tortillas with shredded hash browns or crumbled tortilla chips for a variation in texture.
Tips
- Prepare the casserole ahead of time: To save time in the morning, assemble the casserole the night before and refrigerate it. This way, you only need to bake it in the morning, giving you more time to enjoy your breakfast.
- Customize the spice level: Adjust the spice to your liking by choosing a salsa that matches your heat preference. You can also add diced jalapeños or a few dashes of hot sauce to the veggie mix for an extra kick.
- Opt for your preferred protein: Whether you prefer chorizo, sausage, or a vegetarian option, this recipe is versatile. Feel free to substitute the meat with your choice of protein, including vegan sausage for a plant-based version.
- Consider using hash browns: For a twist, swap the tortillas for shredded hash browns to create a delicious breakfast potato casserole. Just make sure to thaw frozen hash browns beforehand or grate fresh potatoes.
Equipment
- Sauté Pan: A large sauté pan for cooking sausage and veggies.
- Baking Dish: A 9 x 13-inch baking dish for layering and baking the casserole.
- Wire Cooling Rack: For cooling the casserole after baking.
- Whisk: For combining eggs and milk evenly.
