Mexican Breakfast Casserole
Make Mexican breakfast casserole with sausage, peppers, black beans, tortillas, creamy eggs, salsa, and melted cheese for a make-ahead brunch dish serving six.
Prep: 40 minutes
Cook: 1 hour
Total: 1 hour 40 minutes
Ingredients
Ingredients
- 1 1/2 pounds ground sausage
- 1 tablespoon taco seasoning
- 1 red bell pepper seeded and diced
- 1 green bell pepper seeded and diced
- 1 small sweet onion about 1 cup, diced
- 1 15-ounce jar chunky salsa
- 1 15-ounce can black beans drained and rinsed
- 12 large eggs
- 1 cup salsa con queso
- 1/3 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red pepper flakes
- 6 corn tortillas
- 2 cups Mexican blend shredded cheese
- pico de gallo for serving
- diced avocado for serving
- cilantro for serving
- sour cream for serving
Instructions
Instructions
- Spray a 9x13-inch casserole dish with nonstick cooking spray and set it aside.
- In a large skillet over medium-high heat, brown the ground sausage with the taco seasoning. Drain the grease, remove the sausage, and sauté the peppers and onion until tender.
- Return the sausage to the skillet and stir in the salsa and black beans. Remove the pan from the heat.
- In a large bowl, whisk the eggs, salsa con queso, heavy cream, salt, pepper, and red pepper flakes until combined.
- Arrange the tortillas in a single layer on the bottom of the prepared casserole dish.
- Spread the sausage mixture over the tortillas, layer on 1 cup of the shredded cheese, then add the remaining sausage mixture.
- Pour the egg mixture over the layers and top with the remaining cheese. Cover with foil and refrigerate for about 30 minutes.
- Preheat the oven to 375°F. Bake the casserole uncovered for about 45 minutes, until the center is only slightly jiggly and the edges are bubbly and firm.
- Serve warm with pico de gallo, avocado, cilantro, and sour cream.