Easy Mexican Breakfast Casserole Recipe + Video (2024)

ByDonna Elick


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ThisMexican breakfast casserolehas plenty of cheesy layers, like a Tex-Mex lasagna! Serve it to overnight guests or as an easy weekend brunch. It’s the best thing to wake up to in the morning hours!

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Mexican Breakfast Casserole

Layer upon layer of corn tortillas, bacon, fresh salsa, and gooey cheese are all inside of this scrumptious breakfast taco casserole!

Prepare it all at once, or make it the night before and pop it in the oven as soon as you wake up.

If you love this tortilla breakfast casserole, try a dinner version as well!

It’s just as easy to put together and has all of your favorite taco, and enchilada flavors rolled into one incredible dish.

Looking for more make-ahead casseroles for those lazy morning meals?

Choose from recipes that includebiscuitsorsourdoughfor the base, or try making one in aslow cookerinstead of the oven!

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Mexican Egg Casserole – Tip and Tricks

  • Wear gloves!These protect your hands from the irritating oils found in jalapeño peppers and reduce the chance of transferring them to your eyes or other sensitive areas.
  • Add a topping.Along with extra salsa and bacon, try sprinkling chopped avocado or cilantro over your plate. Even a dollop of sour cream would be delicious!
  • Tip for making bacon:Easily cook an entire package at once byusing your oven.You’ll avoid splatters, and you can prep the other ingredients while it bakes.
  • Want to make it ahead of time?Assemble everything as directed, then cover and refrigerate the Mexican egg bake overnight.

    Allow the casserole to sit on the counter for about 30 minutes before baking, so it cooks evenly.

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Tortilla Breakfast Casserole Variations

What’s great about this Mexican egg casserole recipe is that it’s so versatile! You can add or substitute all kinds of ingredients, so it tastes just how you like it.

  • Add beans.Include a can of black beans in one of the layers for extra protein, or try corn and bell peppers for an extra serving of veggies.
  • Swap the meat.You could even replace some or all of the bacon with ground pork, gound beef, Italian sausage, chicken, or turkey sausage.

    Add whatever your taste buds are craving. Ground turkey, Mexican chorizo, and any typed of cooked sausage are never a bad idea.

    You can also kick up the heat and use spicy sausage, too. (although, the first time you make this Mexican version, I’d stick with the recipe card below)

  • Go vegetarian!For a vegetarian option, substitute plant-based bacon, vegan crumbles, or sauteed mushroom instead.

    Sweet potatoes add so much flavor, too! Adding brown potatoes or even hashbrowns to casserole recipes like this is a great way to make them hearty.

Since it’s an easy breakfast casserole recipe, adding various ingredients works!

In addition to the above, don’t forget that you can always add green chiles, pico de Gallo, and even more cheese – please!

Topping with cheddar cheese or Monterey jack is a great way to add a variety of flavors to this Mexican Breakfast Casserole recipe.

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Kitchen Tools You Will Need

  • 9×13 Baking Dish– This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.
  • Mixing Bowls– I like to have a variety of sizes on hand, and this set has them all.
  • Box Grater– As much as I love buying bagged shreds because it’s easier, freshly grated cheese melts down so much smoother and tastes better too.
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Mexican Egg Bake FAQs

Can I use flour instead of corn tortillas?

Either will work fine in this breakfast taco casserole recipe, though flour tortillas will be softer and may not hold their shape as well.

Can I add my favorite taco toppings to this dish?

You bet. Shredded cheese, hot sauce, and diced green onions are among my favorites to add to the top of this Mexican food dish. I cover the whole thing with delicious toppings that I love on busy mornings to kickstart my day.

How long do leftovers last in the refrigerator?

Once cooked, this Mexican egg bake should keep for up to 5 days in the refrigerator. Store it tightly covered, or transfer any remaining slices to an airtight container to keep them fresh.

You can also cover this easy recipe with aluminum foil and store it in the fridge as well. Covering it is key to keeping it fresh. When you’re ready to reheat this the next morning, just pop it into the microwave to warm up.

Can I freeze Mexican breakfast casserole?

You sure can! Allow it to cool, then cover the dish with a layer of plastic wrap and foil. Store in the freezer for up to 2 months.

Thaw the Mexican breakfast casserole overnight in the refrigerator and bake at 350°F for 20 to 25 minutes, or until warmed through.

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Easy Mexican Breakfast Casserole Recipe + Video

Donna Elick

This Mexican breakfast casserole has plenty of cheesy layers, like a Tex-Mex lasagna! Serve it to overnight guests or as an easy weekend brunch.

5 stars from 2 reviews

Tried this recipe?Please comment and review!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Course Breakfast

Cuisine Mexican

Method Oven

Servings 12


  • 12 large eggs
  • 2 cups whole milk
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 6 medium roma tomatoes, chopped
  • 1/4 medium white onion, diced
  • 2 jalapeños, deveined and minced
  • 4 garlic cloves, minced
  • 12 corn tortillas
  • 16 ounces bacon, cooked and cut into bite-sized pieces
  • 8 ounces pepper jack cheese, shredded
  • 8 ounces medium cheddar cheese, shredded
  • 1/4 cup fresh cilantro, chopped


  • Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.

  • In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

  • In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

  • Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

  • Pour egg mixture over casserole.

  • Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

  • Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!


Donna’s Notes

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.


Serving: 1 | Calories: 650cal | Carbohydrates: 17g | Protein: 19g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 263mg | Sodium: 593mg | Sugar: 4g | Fiber: 2g | Calcium: 382mg | Iron: 2mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!

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Originally published April 2017, updated and republished January 2024

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate linkyour price will remain the sameand The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

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Easy Mexican Breakfast Casserole Recipe + Video (2024)
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