Overnight Mexican Breakfast Casserole is a savory alternative to the traditional breakfast casserole. This easy, make ahead breakfast is packed with flavor and is sure to please!
I am not big on making huge breakfasts. When I get up, I’m all about getting everyone fed quickly. Plus, I’m hungry. So, if we’re going to have something more elaborate for breakfast, it pretty much has to be made the night before – like this Overnight Mexican Breakfast Casserole.One of the reasons that I like this casserole is that it’s a nice alternative to sweet breakfast casseroles. It also works really well as a breakfast-for-dinner option. We love having breakfast for dinner, and meals like this are perfect because they can be prepped earlier in the day and then just popped into the oven a little while before we’re ready to eat.
This recipe is also really flexible, so feel free to make substitutions like chorizo or sausage for the bacon, extra beans for the bacon, or anything else you’d like. For reference, I used pinto beans in the casserole in the top picture and black beans in the second picture.
And if you love overnight breakfast casseroles, check out some of my other overnight breakfast casseroles below the recipe!
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Overnight Mexican Breakfast Casserole
- 14 oz. can black beans or pinto beans drained and rinsed
- 2-10 oz. cans Rotel drained (I use one mild green chile and one cilantro and lime)
- 1/4 tsp. salt
- 2 c. shredded Colby Jack cheese blend
- 2 slices thick cut bacon cooked and crumbled
- 5 large eggs
- 1/2 c. low-fat milk
- 1/2 T. Chipotle Tabasco sauce
- 8 corn tortillas
In a large bowl, stir together black beans, Rotel, and salt.
Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
Add another layer with remaining 4 tortillas.
Top with remaining bean mixture.
Sprinkle crumbled bacon over bean mixture.
In a separate bowl, whisk together eggs, milk, and Tabasco sauce.
Pour egg mixture over everything.
Cover, and chill for at least 3 hours or overnight.
Preheat oven to 350 F.
Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
Bake for 30-40 minutes.
Top with remaining 1 cup cheese.
Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
Let stand 5-10 minutes, uncovered, before serving.
More overnight breakfast options: