Overnight Mexican Breakfast Casserole is a tasty alternative to the traditional overnight 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 has to be made the night before – like this Overnight Mexican Breakfast Casserole.
One of the reasons that I like this breakfast 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 breakfast casserole recipe is also really flexible, so feel free to make substitutions like chorizo for the bacon, extra beans for the bacon, or anything else you’d like.
More overnight breakfast recipes!
- Overnight Hash Brown Casserole
- Sausage Breakfast Casserole
- Overnight Apple Fritter French Toast Casserole
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Overnight Mexican Breakfast Casserole
Ingredients
- 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)
- ¼ tsp. salt
- 2 c. shredded Colby Jack cheese blend
- 2 slices thick cut bacon cooked and crumbled
- 5 large eggs
- ½ c. low-fat milk
- ½ T. Chipotle Tabasco sauce
- 8 corn tortillas
Instructions
- In a large bowl, stir together black beans, Rotel, and salt.14 oz. can black beans or pinto beans, 2-10 oz. cans Rotel, ¼ tsp. 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.8 corn tortillas
- Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.2 c. shredded Colby Jack cheese blend
- Add another layer with remaining 4 tortillas.
- Top with remaining bean mixture.
- Sprinkle crumbled bacon over bean mixture.2 slices thick cut bacon
- In a separate bowl, whisk together eggs, milk, and Tabasco sauce.5 large eggs, ½ c. low-fat milk, ½ T. Chipotle 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.
Notes
Nutrition
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Comments & Reviews
Lori Sager says
What size pan do I use for this recipe?
Kate says
Hi! I use either an 8×11 or a 9×9.
Jess says
Made this for the people at work and they loved it, I did tweak it some, but all in all it was the same recipe.
Going to make this for my family for Christmas morning.
Thanks for sharing your recipe,
A dad who loves to cook <
Kate says
Thanks! Glad it was a hit!
Elaine says
Can the Mexican Brkfst Casserole b frz prior to baking??
Kate says
I’m not sure! I haven’t tried to freeze this casserole, so I can’t say for certain how it will come out. Good luck! =)
Jodi says
Has anyone had any success freezing?
Kate says
Hi! Did you want to freeze the casserole before or after baking it?
Kari Kennedy Flowers says
Kate-
Do you have suggestions in regard to proportions to make this a little larger to fill a 9×13 pan?
Thank you,
Kari
Kate says
Hi, Kari! I think you would be ok to double all of the ingredients for a 9×13. Also, I’d add about 10-15 minutes to the initial cooking time and then keep going as-needed from there. Hope that helps!
Deb says
Hi Kari,
I will likely make this for a gathering we are having but I can not have corn. Have you ever had success making this with flour tortillas?
Nancy B says
This tasted great, but there was so much liquid in the dish after cooking. I drained the tomatoes, but still had the problem. Suggestions??
Kate says
Hi! Did you make any changes to the ingredients?
Karen says
Do you think that the regular Tabasco (not the chipotle variety) would make a big difference? I’m planning on making it tomorrow and am trying to save myself a trip to the store.
Thanks!
Kate says
I prefer the Chipotle Tabasco because it’s milder and more smoky than the original, but that’s just my preference. Save yourself a trip and use what you already have. You may just need to adjust the amount you use depending on how much heat you’d like. =)