Mexican Breakfast Casserole

We have a fabulous weekend plan for you: Invite your friends over for a leisurely brunch and make them this Mexican breakfast casserole. Trust us, everyone will be happy. Not only is this dish incredibly tasty, but it’s also very versatile. This casserole is vegetarian-friendly as-is, but you can easily add meat or beans for extra protein. Add more veggies if you want to ramp up the nutritional value. If you want to really wow your guests, use homemade salsa. Pair your Mexican breakfast casserole with a round or two of mimosas, and you’re in the for ideal Sunday brunch.

Ingredients for Mexican Breakfast Casserole

• All-purpose flour: Flour acts as a thickening agent here.
• Baking powder: Baking powder will help give your casserole a light, fluffy texture.
• Eggs: Get eggs from the farmers market if you can. Considering eggs are the star of the show here, it’s nice to use the freshest ones possible.
• Shredded Monterey Jack cheese: Use any mild cheese you have on hand if you don’t have Monterey Jack.
• Four-percent cottage cheese: Cottage cheese makes your eggs taste creamier and increases the protein without adding too much fat.
• Plum tomatoes: Ripe cherry tomatoes would also be tasty, especially if you want a dash of sweetness.
• Chopped green chiles: Green chiles make the flavors in this casserole pop.
• Green onions: You can also reserve a bit of the green onion and add it as a topping at the end.
• Hot pepper sauce: Feel free to use your favorite hot sauce here.
• Dried oregano: Dried Italian seasoning would also work well.
• Fresh cilantro: Fresh cilantro gives this dish a welcome herbaceous flavor that complements the other ingredients.
• (Optional) salsa: Make your own salsa for the best flavor.

Directions

Step 1: Combine the ingredients

In a large bowl, combine the flour and baking powder. Add the eggs, 3-1/2 cups of Monterey Jack cheese, cottage cheese, tomatoes, chiles, onions, hot pepper sauce, oregano, cilantro, salt and pepper.

Step 2: Pour into a baking dish

Pour the mixture into a greased 13×9-inch baking dish. Sprinkle with the remaining Monterey Jack cheese.

Step 3: Bake and serve

Bake, uncovered, at 400° for 15 minutes. Reduce the heat to 350°; bake for 30 minutes longer or until a knife inserted in the center comes out clean. Let stand for five minutes before cutting. Serve with salsa if desired.

Mexican Breakfast Casserole Variations

• Add meat or beans: Want more protein? Add some shredded chicken, lean ground beef, or a can of black or pinto beans to the mix (just cook the meat before adding it to the casserole).
• Get your veggie fix: Some sautéed bell peppers or fresh corn would go well with the other ingredients in this Mexican egg casserole.
• Use other toppings: We love sliced avocado, green onion and cotija cheese as toppings for this casserole.

How to Store Mexican Breakfast Casserole

After cooking, let this dish cool completely, then store it in an airtight container in the fridge. It will last for a couple of days.

Can I make Mexican breakfast casserole ahead of time?

While it’ll technically stay good in the fridge for a couple of days, this kind of casserole tastes best fresh.

Mexican Breakfast Casserole Tips

Can you cut this recipe in half?

Yes, you can easily cut this recipe in half. Use a smaller baking dish if you decide to do this.

How do I make this casserole more nutritious?

Add beans and more veggies to your Mexican breakfast casserole to make it even healthier.

What should I serve with Mexican breakfast casserole?

This casserole goes great with a side of black beans (if you’re not adding them to the dish, that is) and a fruit salad. A side of warmed corn tortillas is also a must.