This Mexican Breakfast Casserole takes your classic breakfast casserole to the next level. Layers of eggs, tortillas, Mexican spices and cheese makes this the perfect weekend breakfast.
Preheat the oven to 375 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
Brown the sausage in a large skillet over medium heat, breaking it up as it browns.
Remove the sausage from the pan and leave a few tablespoons of the grease left in the pan.
Then add the onions and bell peppers to the pan and sauté for 5-6 minutes until the veggies are soft. Add in the minced garlic and cook for 1 minute.
Stir in the taco seasoning, salsa, black beans and corn. Heat for a few minutes until all the ingredients are heated through and combined.
Remove from heat and set aside.
In a separate bowl, whisk together the eggs, milk, salt and pepper.
Then it’s time to prepare the casserole. Layer half of the tortillas into the bottom of the 9X13 pan. Top with half of the sausage mixture, half of the egg mixture and half of the shredded cheese.
Repeat the layers again using up the rest of the ingredients.
Bake for 45-55 minutes until the center of the casserole is set (no longer jiggly).
Remove the casserole from the oven. Let it rest for 10-15 minutes and then it’s ready to serve with your favorite toppings and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 3-4 days.