Ingredients
Meat and Vegetables
- 2 tablespoons oil or butter
- 1 small green bell pepper, diced
- 1 small sweet onion, finely chopped
- ½ pound ground sausage
- ½ pound ground beef or turkey (93/7 lean)
- 2 tablespoons taco seasoning
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
Bean and Veggie Mix
- 1 cup salsa (mild or medium)
- 1 cup canned sweet corn, drained
- 1 cup canned black beans, rinsed and drained
Egg Mixture
- 12 large eggs
- ¼ cup milk (cashew, almond, or soy milk)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Assembly
- 8 corn tortillas, cut into quarters
- 2 cups shredded cheese (cheddar or Monterey Jack)
Instructions
- Preheat Oven: Preheat your oven to 375 °F (190 °C) to prepare for baking the casserole.
- Sauté Vegetables: Heat 2 tablespoons of oil or butter in a large skillet over medium heat. Add the diced green bell pepper and finely chopped sweet onion, sautéing for 2-3 minutes until softened.
- Cook Meat: Add ground sausage and ground beef or turkey to the skillet. Cook for 6-8 minutes, breaking up the meat with a potato masher or spoon until fully cooked. Then, stir in taco seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper to evenly season the meat mixture.
- Prepare Salsa Mixture: In a medium bowl, combine the salsa, drained sweet corn, and rinsed black beans. Stir well and set aside.
- Mix Eggs: In a large bowl, whisk together the 12 large eggs, ¼ cup of milk (cashew, almond, or soy), ½ teaspoon salt, and ¼ teaspoon black pepper until fully combined and slightly frothy.
- Assemble Casserole: Spray a 9 x 13 inch baking dish with non-stick cooking spray. Layer half of the seasoned meat mixture on the bottom, then cover with 16 quarters of corn tortillas. Next, spread half of the salsa, corn, and black bean mixture, followed by 1 cup of shredded cheese. Repeat the layers (meat, tortillas, salsa mix) but reserve the last cheese layer for the top. Pour the egg mixture evenly over all layers and finish by topping with the remaining 1 cup of shredded cheese.
- Bake: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45-55 minutes. To ensure the center is cooked, check that it no longer jiggles when gently shaken. Remove the foil during the last 10 minutes of baking to allow the cheese to brown and get bubbly.
- Serve: Let the casserole cool slightly before serving. Garnish with fresh cilantro, chopped green onions, slices of avocado, and extra salsa if desired for an authentic Mexican-inspired breakfast.
Notes
- You can substitute ground turkey for ground beef to reduce fat content.
- Use dairy-free milk alternatives like cashew, almond, or soy milk to make the dish lactose-free.
- For a spicier dish, choose a medium or hot salsa instead of mild.
- This casserole can be assembled the night before and refrigerated, then baked fresh in the morning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
- Diet: Low Lactose
