Mexican Breakfast Casserole is a fantastic breakfast, or dinner, idea. It is so good, and easy to make. Your guests will be impressed!
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Mexican Breakfast Casserole
Do you have a favorite ethnic style of food? Maybe it’s Italian? Mexican? German? Chinese? … perhaps it’s American? I don’t think I’ve ever met a Mexican, Latin or Spanish type food I didn’t like. I sometimes think I was born into the wrong food culture!
Before our big move, my bloggy friend Evelyn, had posted a recipe for Mexican Breakfast Casserole – and it immediately caught my attention! Of course, I commented on her post … pinned it … and made a note to myself to make it as soon as things settled down here in Arizona.
I changed it up just a little bit by adding Ro-Tel and some hot sauce. We served it with some fresh strawberries … and the only thing I would do different the next time (because there will be a next time), is to double the recipe and bake it in a 9×13 pan. I really wanted some leftovers for the next day – but we didn’t have any leftovers!
I also may try chorizo in place of the bacon one of these times …. seriously, you just can’t go wrong with this dish – it is sooooo good! 🙂
Other recipes you may enjoy
- 1 can (16 oz.) refried beans
- 1 can (10 oz.) Ro-Tel tomatoes, drained
- 6 corn tortillas, cut into bite-sized pieces
- 6 large eggs
- salt & pepper
- 4-6 dashes of hot sauce
- 1 can (4 oz.) chopped green chilies, undrained
- 1/2 pound bacon, cooked and crumbled
- 1 cup Pepper Jack cheese, shredded
- 1 avocado, sliced or chopped - for serving
- 2 Roma tomatoes, chopped - for serving
- Salsa and/or sour cream - for serving
- Preheat oven to 350°F.
- Spray an 8 X 8 baking dish with cooking spray. Spread half of the beans in the bottom of dish. Top with half of the Ro-Tel. Layer the tortillas on top. Spread the other half of the beans over the tortillas and top with the remaining Ro-Tel.
- In a medium bowl, whisk the eggs with salt, pepper, and hot sauce to taste. Add the green chilies and mix. Pour the mixture over the casserole in the dish. Sprinkle the bacon pieces over the top of the eggs. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for 15 minutes longer, adding the cheese during the last 5 minutes.
- Remove from oven and allow to sit for 5 minutes before slicing.
- Serve with avocado, tomatoes, salsa, and sour cream if desired.
- Try cooked and crumbled chorizo in place of the bacon.
- You can use Cheddar cheese in place of the Pepper Jack cheese if desired.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 465Total Fat: 30gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 243mgSodium: 1079mgCarbohydrates: 22gFiber: 6gSugar: 6gProtein: 28g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
Originally published on April 18, 2013. Updated on April 22, 2021.