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Easy Vegetarian Mexican Breakfast Casserole Recipe

Easy Vegetarian Mexican Breakfast Casserole

A cheesy, savory breakfast casserole layered with corn tortillas, black beans, vegetables, salsa, and seasoned eggs. This make-ahead-friendly dish serves 8 and is ideal for brunch.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Egg Mixture
  • 10 large Large eggs
  • 1 cup Milk
  • 1 teaspoon Chili powder
  • 1/2 teaspoon Ground cumin
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper
Casserole
  • 8 small Small corn tortillas, cut into quarters or strips
  • 1 15-ounce can Black beans, drained and rinsed
  • 1 cup Mild or medium salsa
  • 1 small Small bell pepper, diced
  • 1/2 cup Diced onion
  • 1 4-ounce can Diced green chiles, drained
  • 1 1/2 cups Mexican-blend cheese or cheddar-Monterey Jack cheese, divided
  • 2 tablespoons Chopped cilantro
For Serving
  • As needed Additional salsa
  • As needed Sliced avocado
  • As needed Sour cream or plain Greek yogurt
  • As needed Chopped green onions or cilantro
  • As needed Sliced jalapeños

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9 x 13-inch baking dish.
  2. Whisk the eggs, milk, chili powder, cumin, salt, and black pepper in a bowl until evenly combined.
  3. Layer half of the tortilla pieces in the prepared baking dish. Add half of the black beans, bell pepper, onion, green chiles, salsa, and shredded cheese.
  4. Repeat the layers with the remaining tortillas, vegetables, beans, salsa, and about 1 cup of the cheese.
  5. Pour the egg mixture evenly over the casserole. Press the top gently with a spatula so the tortillas absorb some of the egg mixture, then sprinkle with the remaining cheese.
  6. Bake uncovered for 35–45 minutes, until the center is set and no longer liquid. The center should reach approximately 160°F.
  7. Let the casserole stand for 5–10 minutes before slicing. Garnish with cilantro and serve with salsa, avocado, or other desired toppings.

Notes

Drain salsa and green chiles well to prevent a watery casserole. For better texture, sauté the onion and bell pepper for 4–5 minutes before layering. To assemble the night before, cover and refrigerate, then add roughly 5–10 minutes to the baking time.