Overnight Mexican Breakfast Casserole Recipe

Overnight Mexican Breakfast Casserole

Overnight Mexican Breakfast Casserole that's full of flavor!
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Chilling 8 hours
Total Time 1 hour
Servings 8
Calories 415kcal
Author I Heart Eating


  • 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.


*Nutrition values are estimates.


Serving: 1g | Calories: 415kcal | Carbohydrates: 21g | Protein: 22g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 678mg | Potassium: 350mg | Fiber: 3g | Sugar: 2g | Vitamin A: 760IU | Vitamin C: 1mg | Calcium: 485mg | Iron: 2.1mg