Mexican Breakfast Casserole with Tortilla and Eggs Recipe
This breakfast casserole is made of layers of tortillas, vegetables, beans, cheese and eggs baked together in one dish. In Mexico, breakfasts are often hearty and filling, because many people eat their first meal quite late, combining it with an early lunch. This dish is perfect for the weekend, when you have a moment to put something in the oven and calmly drink your coffee while it bakes.
This breakfast casserole is reminiscent of Mexican chilaquiles, but in a convenient one-dish form – the tortillas soak up the sauce from the vegetables, beans and eggs, creating a soft interior with slightly crispy edges. Cumin and smoked paprika give it the smoky, street-food character known from Mexican fondas, and the eggs baked inside make it a truly satisfying breakfast-lunch. It combines the comfort of a baked casserole with the bold, breakfasty vibe of Mexican cuisine.
Chef's tips
Make sure the bean and tomato filling is on the thick side rather than watery – too much liquid will make the tortillas soggy and the casserole won’t set nicely. Beat the eggs with the milk thoroughly until the mixture is uniform and a bit aerated – this will give you a fluffy center instead of a rubbery one. After baking, give the casserole those few minutes of rest on the counter; cutting it immediately after taking it out of the oven is the most common mistake and makes the portions fall apart.
How to serve
It’s best served with a dollop of thick sour cream or plain yogurt and a few slices of avocado to mellow the spices. It pairs wonderfully with strong black coffee or homemade lime agua fresca if you’re making a late weekend breakfast. It also works great as a brunch for friends – just set the dish in the middle of the table and let everyone cut themselves a portion.
Ingredients
- eggs - 6 piece
- wheat tortilla - 4 piece
- red beans canned, drained - 200 g
- bell pepper - 1 piece
- onion - 0.5 piece
- tomatoes - 2 piece
- yellow cheese grated - 150 g
- milk - 100 ml
- vegetable oil - 1 tablespoon
- cumin ground - 0.5 teaspoons
- smoked paprika - 0.5 teaspoons
- salt - 0.75 teaspoons
- black pepper freshly ground - 0.25 teaspoons
- chives fresh - 10 g
Preparation
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish of about 20×25 cm with oil.
- Peel the onion and dice it finely. Remove the seeds and core from the bell pepper and cut it into small strips. Dice the tomatoes, removing the hard cores.
- Heat the oil in a pan over medium heat. Add the onion and fry for 3–4 minutes, until it softens and becomes slightly translucent. Add the pepper and fry for another 4–5 minutes, until it softens.
- Drain and rinse the beans, then add them to the pan together with the tomatoes, cumin, smoked paprika and a pinch of salt and pepper. Fry for 3–4 minutes, stirring, until the tomatoes start to break down slightly and you get a thick filling.
- Cut the tortillas into triangles or strips. Arrange half of the pieces on the bottom of the baking dish, slightly overlapping.
- Spread half of the filling from the pan over the tortillas and sprinkle with half of the grated cheese. Cover with the remaining tortilla pieces, then spread the rest of the filling and the remaining cheese on top.
- In a bowl, whisk the eggs with the milk, add the remaining salt and a little pepper. Pour the egg mixture evenly over the casserole, trying to let it seep between the tortilla pieces.
- Place the dish in the preheated oven and bake for 25–30 minutes, until the eggs are set and the top is springy to the touch when lightly pressed with a spoon and lightly golden.
- After removing from the oven, let the casserole rest for 5–10 minutes so it firms up slightly and is easier to slice. Sprinkle with chopped chives and serve warm.
Storage
Store leftovers in the fridge, tightly covered, and reheat in the oven or microwave until hot throughout. If frozen in individual portions, thaw overnight in the fridge before reheating for the best texture.
