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
If you’ve tried this overnight Mexican breakfast casserole recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes! You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.
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))
- 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
Instructions
- 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.
Notes
Nutrition Information
Ty says
Hi Kate — i just bought the ingredients and soon to start the process.
Do you think this is something I could refrigerate and warm up for breakfast over the course of the week?
Does it warm well in the microwave for subsequent meals during the week?
Thanks! Looking forward to it!
Kate says
Hi! Yes, I think this dish re-heats well. We usually have leftovers when I make this, and I’m fairly picky when it comes to leftovers, but I still like it warmed up. If you have any other questions, please feel free to ask!
Ty says
Thanks Kate !!! :)
Kate says
Any time!
donna decesare says
Sorry for the duplicate comments. ..didn’t see them post. :)
donna decesare says
Hi. No 9 x 9″ pan. Should I use 7×11, 8 x 8 or 9 x 13, please.
donna decesare says
Good morning! I don’t have a 9 x 9 dish. Should I use a 7×11 or an 8 x 8? Thank you.
donna decesare says
Or 9 x 13…
Kate says
No problem! A 7×11-inch dish would be closest size-wise. You will need to adjust the cooking time as the pan will be fuller than if you had used a 9×9.
donna says
Thank you. That’s what I was leaning towards using….I have made it before and it was outatanding! Couldn’t remember what pan I used. Lol
Kate says
Any time!
Julia says
Made this this morning and it was a big hit! Husband loved it and a 3 year old and 7 year old crushed it. Didn’t even want the pancakes I made. I added a pound of chorizo and 3 more eggs to the dish. Cook time was longer and I upped the temp to 375 but was expected due to the extras. Great recipe! Will make again and pass on. Thank you.
Kate says
That’s great! The chorizo is a great addition, and I’m sure it added some great flavor. So glad you enjoyed it! Thank you for taking the time to come back and leave a comment.
Judy says
It’s 3:00 A.M. and I’m drooling like a teething baby!! This looks so good, I may have to annoy my cats to put it together to bake for supper. (in the deep south we eat breakfast, dinner and supper). I appreciate folks who welcome readers subbing ingredients, we’re inconveniently located 12 miles from town and a “quick trip” is easily two hours. My recipe philosophy has always been use what you have and sub things you don’t like.
Kate says
Thank you! My mom’s side of the family is from that part of the country. =) Me too! I know that not every ingredients is readily available to everyone, and not everyone likes everything that I like. Ultimately, I want people to end up with a dish that they are going to enjoy eating.
Cinder Huston says
What is the nutritional value?
Kate says
I don’t have a way to provide nutritional data, but here is a link for a site that lets you calculate it.
donna says
Hi. I don’t have a 9 x 9″ baking dish…will 9 x 11″ be ok,
Kate says
Should be! You may find that you need to adjust the baking time a little, so keep an eye on it. Otherwise, I think it will work.
donna says
Thank you
Kate says
You’re welcome! =)
donna says
This is absolutely delicious! !!!
Kate says
Thank you so much!! I’m so glad that you liked it! =)
Millie says
Update, this recipe was so good and totally worth the wait, but 40 minutes at 350 isn’t even close. I think an hour at 375 + the 10 minutes is more realistic.
Kate says
I’m glad you liked it! I think my oven must cook much hotter than yours does. Glad that you were able to make it work and enjoyed it! =)
Millie says
I baked this for 35 minutes with foil and it was still cold in the middle. I put it in for 30 more minutes and it was still soggy. I upped the temp to 374 and set the timer for 15 more minutes to see what will happen.
Doug VanMoorlehem says
I think I needed to drain the rotel, mine was very soggy, my oven is not low.
Kate says
I’m sorry to hear that! I hope it works out better next time.
Mara says
I was wondering why my dish took forever to bake. I followed the directions but ended up having to bake it for at least an hour plus five more minutes to let the cheese melt. The top of the dish didn’t look thoroughly cooked. I could still see liquid egg that wasn’t set yet. I baked with foil as recommended. Then once I finally got a chance to eat it after letting it cool for 15 minutes it looked soggy in the layers making me second guess if it was fully cooked. It didn’t look like melted cheese, it looked like runny egg. I let the dish sit over night. Could you help me trouble shoot to see what went wrong? Thank you!
Kate says
From what you’ve described, my first thought is that maybe your oven cooks low. I know that actual oven temps can vary quite a lot from what the temp is supposed to be. So, that would be the first thing I would check. Good luck!
Katie says
Does it really have to chill for 2-3 hours?
Kate says
The time chilling allows the egg mixture to soak in. You could bake it and skip the chilling time, but you may end up with dry spots.
donna decesare says
Will it be soggy if I prepare it at 9 pm and cook it at 6 am?
Kate says
It’s meant to sit in the fridge overnight, so I don’t see why there would be any issues if you made it the night before and baked it the next morning.
donna decesare says
You’re the best. Thanks!
Kate says
Any time! =)
Jena says
Are the corn tortillas hard or soft shell? Thanks in advance.
Kate says
I use soft tortillas. =)
Stephen Peepels says
I am not a big fan of recipes that call for a brand name product. I have never heard of “Rotel” nor will any groceries where I live carry it. I would be more helpful for the internet public, I believe, to have recipes that are generic. Thanks
Kate says
I try to make things as easy as possible. Sometimes it makes sense to use a product name because there’s an instant recognition of what that product is (i.e. OREOS vs chocolate sandwich cookies or Cool Whip vs frozen whipped topping).
I’ve made dip with Ro-tel since I was a kid, and it has been available everywhere that I’ve lived. If you can’t find it, canned tomatoes with green chiles would be the closest substitute.
Gary olson says
Rotels are diced tomatoes with chilis in a 14 oz can. Use something else if you can’t find them. Del Monte or hunts makes them..
Kate says
Thank you! I’ve also been able to find store brand tomatoes with green chiles. Any of the above would be a perfectly fine substitute.
David says
Where do you live??? Lol
Phil says
Stephan
If you don’t know Rotel, you should not be pretending to be someone who knows how to cook
MP says
Phil, that’s rather rude. I’ve been cooking for years and have never heard of Rotel in Southeast PA, nor does any store near me stock it.
deb hughes says
Rotel is amazing. tomatoes, onion, jalapeno’s in a can. gotta try it at least once… then stock up when its on sale as it has become popular and prices went up a lot. I do know that Hunts is now making their version.
Melinda says
I just made this for a work potluck. Success! Most of us don’t like the black beans, so I replaced those with some sauteed sweet onions and some jalapenos. YUM!
Kate says
So glad that you enjoyed it! Those sound like yummy swaps! =)
G R says
Do you think this would freeze well?
Kate says
I don’t know that I’ve ever frozen corn tortillas, so I’m not sure how it would work. Sorry that I can’t give you a more definite answer!
Joe says
You should change the direction to spraying the non stick side of the foil with the cooking spray. The dull side being the non stick side.
Kate says
Sorry if that wasn’t clear. Yes, you spray the dull side of the foil.
Alexandra says
How many people does this serve? Looks delicious!
Kate says
It should give you about 8-9 servings. Hope that helps! =)
Julia says
I cannot wait to try this, Kate! It looks wonderful!
Kate says
Thanks so much, Julia! I hope you enjoy it!! =)