Mexican Breakfast Casserole
This casserole is the kind of recipe I make when I want something that feeds a crowd, feels comforting, and still sings with bright Mexican flavors. It’s layered, forgiving, and mostly hands-off once it goes into the oven. You get seasoned turkey, warm beans and salsa, spinach, eggs that set into a custardy layer, and crunchy corn chips that soften just enough to hold their shape.
I love serving it for weekend brunches or a weekday when you need an easy dinner with breakfast vibes. It reheats well, keeps everyone satisfied, and the garnish options—scallions, cilantro, avocado—add a fresh lift at the end. There’s a good rhythm to assembling it: chips, turkey, beans, eggs, cheese, then repeat.
Below you’ll find the ingredient checklist, the step-by-step method exactly as I use it, and the practical tips that stop little mistakes from ruining a bake. Follow the steps in order and you’ll get a reliably puffy, well-set casserole every time.
The Ingredient Lineup
- 1 tablespoon avocado or olive oil — for browning the turkey and carrying flavor.
- 2 pounds ground turkey — the main protein; lean and quick-cooking.
- 1 red bell pepper, diced fine — adds sweetness and color.
- 1 green bell pepper, diced fine — a little savory crunch and contrast.
- 1 yellow onion, diced fine — for depth and natural sweetness when softened.
- 1 tablespoon taco seasoning plus 1 teaspoon, divided — keeps the casserole balanced; use the extra teaspoon in the egg mix.
- Salt and ground black pepper — season as you go; a big pinch in the turkey and another in the eggs.
- 2 cups red store-bought salsa — the saucy, seasoned base for the beans and spinach layer.
- 1 14-ounce can black beans, rinsed and drained — adds body and a creamy texture to the salsa layer.
- 2 handfuls of baby spinach, about 2 ounces — wilts quickly into the warm salsa/bean mix for color and nutrients.
- 8 eggs — custard binder that sets the casserole; whisked with seasonings.
- 1 tablespoon hot sauce, optional — adds heat to the egg mixture if you like a kick.
- 1 12-ounce bag corn tortilla chips — the bottom layer; they soften as the eggs bake and give structure and crunch.
- 1–2 cups shredded cheddar — split in two layers; melts into the eggs and finishes with a golden top.
- 1/3 cup scallions, chopped, for garnish — a bright, oniony finish at service time.
- 1 bunch cilantro, chopped, for garnish — fresh herbal lift; add at the end so it stays vibrant.
- 1 avocado for garnish/serving — creamy contrast for each slice.
Make Mexican Breakfast Casserole: A Simple Method
- Preheat oven to 400°F and lightly grease a 9×13″ (or similar) baking dish.
- In a large skillet, heat 1 tablespoon avocado or olive oil over medium-high heat. Add 2 pounds ground turkey and cook, breaking up with a spoon, until no longer pink.
- Add the diced red bell pepper, diced green bell pepper, and diced yellow onion to the turkey. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon taco seasoning and a big pinch of salt and ground black pepper. Cook 1 more minute, then remove from heat and set the turkey mixture aside.
- Rinse and drain the 14-ounce can black beans. In a saucepan, combine the 2 cups red salsa, the rinsed/drained black beans, and the 2 handfuls (about 2 ounces) baby spinach. Heat over medium, stirring, until the spinach has wilted and the mixture is warmed through. Remove from heat and set aside.
- In a large bowl, whisk together 8 eggs, 1 teaspoon taco seasoning, 1 tablespoon hot sauce (optional), and a big pinch of salt and ground black pepper until uniform.
- Place a single layer of the 12-ounce bag of corn tortilla chips in the bottom of the prepared baking dish, arranging chips to cover the bottom as closely as possible.
- Assemble the casserole in layers: spread half of the turkey mixture evenly over the chips, then half of the salsa/bean/spinach mixture, then pour half of the egg mixture evenly over the salsa layer. Divide the shredded cheddar into two equal portions and sprinkle half of it over the eggs.
- Repeat the layered sequence with the remaining turkey mixture, remaining salsa mixture, remaining egg mixture, and finish by sprinkling the remaining shredded cheddar on top.
- Bake uncovered on the middle oven rack for 30 minutes, until the casserole is puffy and the eggs are set in the center.
- Let the casserole cool for 10 minutes before slicing.
- Garnish with the chopped scallions (1/3 cup), chopped cilantro (1 bunch), and sliced avocado (1) and drizzle additional hot sauce if desired. Serve.
Why It Works Every Time
This recipe balances textures and temperatures. The chips form a semi-porous base that soaks up egg and salsa but stays texturally distinct; they give you that balance between creamy and crisp. The eggs act as a custard, binding everything together so every slice holds its shape after the 10-minute rest.
Seasoning at two stages—first with the turkey, then again in the eggs—ensures the protein layer and the custard both carry flavor. The quick wilt of spinach keeps its color and body without adding excess moisture, and the beans bulk up the salsa layer so the casserole isn’t dry.
If You’re Out Of…
If you don’t have one component, the casserole is forgiving.
- Ground turkey — swap for another ground meat you have on hand, or use crumbled cooked tofu if you need a non-meat option; keep the same cooking approach so the mixture is seasoned well.
- Corn tortilla chips — you can try broken tostadas or sturdy corn tostadas to maintain that crunchy base; avoid soft tortillas or the bottom layer will be mushy.
- Shredded cheddar — any good melting cheese works; use what you already enjoy melting over eggs.
- Baby spinach — baby kale or chopped tender greens will wilt similarly; add a minute or two more if they’re tougher.
Tools of the Trade
You don’t need special equipment for this bake. A sturdy 9×13″ baking dish is ideal for even layer coverage and reliable cooking. I use a large skillet for browning the turkey and a medium saucepan to heat the salsa/bean mixture so the spinach wilts quickly.
Helpful extras
- Silicone spatula — for scraping the egg mix evenly across the layers.
- Instant-read thermometer — optional, but useful if you want to check the center; eggs are set when the internal temp reaches about 160°F.
Errors to Dodge
Don’t overload the baking dish. If you crowd it, the center will take longer to set and the edges can overcook. Use the recommended 9×13″ or a similar-sized dish.
A common mistake is skipping the rest after baking. Slicing too soon means the eggs haven’t finished settling and your portions will crumble. Ten minutes is the sweet spot.
Finally, don’t add raw watery vegetables right into the egg mix—cook them first (as the recipe does with the peppers and onions) so they don’t release excess moisture during baking.
Seasonal Ingredient Swaps
In spring, toss in fresh herbs—chopped parsley and green onions—along with cilantro at the end for extra brightness. Summer means ripe avocados and possibly swapping jarred salsa for a fresh pico de gallo (drain it a bit so the casserole doesn’t get watery). In fall and winter, use heartier greens like chard and lean on warm spices like smoked paprika or a pinch more taco seasoning for depth.
Pro Tips & Notes
Assembly & Timing
Arrange the chips carefully—close coverage means fewer gaps and more even support for the layers. If you have an uneven chip layer, shore it up with small broken pieces so the turkey spreads evenly.
Texture & Melt
Split the cheese into two equal portions and use half in the middle and half on top. That interior cheese melts into the eggs while the top gives you that beautiful golden finish during baking.
Serving
After the 10-minute rest, garnish right before serving. The scallions and cilantro lose vibrancy if they sit on top of a hot casserole for too long. Sliced avocado should go on each plate or on the whole casserole just before serving so it doesn’t brown.
Freezer-Friendly Notes
This casserole freezes best after baking. Cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until warmed through—about 20–30 minutes depending on portion size.
You can also assemble it raw in a freezer-safe dish (follow steps through assembly), wrap tightly, and freeze. Thaw in the fridge before baking and add 5–10 minutes to the bake time if still cold coming out of the fridge.
Quick Questions
Can I make this vegetarian? Yes—replace the turkey with a cooked plant-based crumble or a mix of sautéed mushrooms and cooked lentils, and keep the seasonings the same for savory depth.
Is the hot sauce necessary? No. It’s optional in the egg mixture. If you like heat, add it. If not, omit it and let people add more at the table.
How do I reheat slices? Oven or toaster oven is best to retain texture. Microwave works in a pinch but can make the chips soggy.
Bring It to the Table
Serve this casserole family-style: a big knife, a sturdy spatula, bowls of chopped scallions and cilantro, sliced avocado, and hot sauce on the side. People love piling on extra herbs and avocado. It’s a relaxed, satisfying spread for guests or a fuss-free weekday dinner that feels special.
Make it the night before if mornings are rushed—just warm it and garnish—and enjoy how quickly a single dish can feed and please a group. It’s dependable, flavorful, and easy to personalize. That’s why I keep this one in heavy rotation.
Mexican Breakfast Casserole
Ingredients
Ingredients
- 1 tablespoonavocado or olive oil
- 2 poundsground turkey
- 1 red bell pepperdiced fine
- 1 green bell pepperdiced fine
- 1 yellow oniondiced fine
- 1 tablespoontaco seasoningplus 1 teaspoon divided
- Salt and ground black pepper
- 2 cupsred store-bought salsa
- 114 ounce can black beans rinsed and drained
- 2 handfuls of baby spinachabout 2 ounces
- 8 eggs
- 1 tablespoonhot sauceoptional
- 112 ounce bag corn tortilla chips
- 1-2 cupsshredded cheddar
- 1/3 cupscallionschopped for garnish
- 1 bunch cilantrochopped for garnish
- 1 avocadofor garnish/serving
Instructions
Instructions
- Preheat oven to 400°F and lightly grease a 9x13" (or similar) baking dish.
- In a large skillet, heat 1 tablespoon avocado or olive oil over medium-high heat. Add 2 pounds ground turkey and cook, breaking up with a spoon, until no longer pink.
- Add the diced red bell pepper, diced green bell pepper, and diced yellow onion to the turkey. Cook until the vegetables begin to soften, about 5 minutes.
- Stir in 1 tablespoon taco seasoning and a big pinch of salt and ground black pepper. Cook 1 more minute, then remove from heat and set the turkey mixture aside.
- Rinse and drain the 14-ounce can black beans. In a saucepan, combine the 2 cups red salsa, the rinsed/drained black beans, and the 2 handfuls (about 2 ounces) baby spinach. Heat over medium, stirring, until the spinach has wilted and the mixture is warmed through. Remove from heat and set aside.
- In a large bowl, whisk together 8 eggs, 1 teaspoon taco seasoning, 1 tablespoon hot sauce (optional), and a big pinch of salt and ground black pepper until uniform.
- Place a single layer of the 12-ounce bag of corn tortilla chips in the bottom of the prepared baking dish, arranging chips to cover the bottom as closely as possible.
- Assemble the casserole in layers: spread half of the turkey mixture evenly over the chips, then half of the salsa/bean/spinach mixture, then pour half of the egg mixture evenly over the salsa layer. Divide the shredded cheddar into two equal portions and sprinkle half of it over the eggs.
- Repeat the layered sequence with the remaining turkey mixture, remaining salsa mixture, remaining egg mixture, and finish by sprinkling the remaining shredded cheddar on top.
- Bake uncovered on the middle oven rack for 30 minutes, until the casserole is puffy and the eggs are set in the center.
- Let the casserole cool for 10 minutes before slicing.
- Garnish with the chopped scallions (1/3 cup), chopped cilantro (1 bunch), and sliced avocado (1) and drizzle additional hot sauce if desired. Serve.
Equipment
- 9x13 inch Baking Dish
- Large Skillet
- Saucepan
- Large Bowl
- Oven
Notes
This recipe was originally published in 2014, but updated with new photos and a new recipe in 2020.
Omit cheese for dairy-free.
This entire casserole can be baked, and then frozen for a future day, or it can be frozen in individual portions for meal prep. To freeze it, make sure the casserole has come to room temperature. Wrap the casserole twice with plastic wrap, and freeze. It will need to be defrosted overnight in the refrigerator before reheating.
To reheat for 15-20 minutes in a 350ºF, or until it reaches a minimum temperature of 170ºF. If desired, you can bake it for a few extra minutes under the broiler to get the cheese extra melty.
