Mexican Breakfast Casserole

Last week I realized that there are so many recipes that I love and/or want to conquer that aren’t on LCK in any variation. Well, I didn’t just realize this last weekend, but a little light went off in my head that reminded me to do some work on my ever-growing recipe idea list (major fun lists in the note section of my iPhone).  A sneak peek into my notes? NY-Style Coffee Crumb Cakes, Jamaican Jerk Chicken Bites, Black and White Cookies, “Spaghetti” Alfredo with Bacon and Caramelized Onions, Oreos, Mini Cheesecakes, the list goes on and on and I am certainly ready!

SAVORY SUNDAYSIf you have been here before you may already know that I love to entertain. I also love to prep meals in advance for the days ahead. Casseroles, in particular… totally missing from here! I have one bake, which I love and am now reminded that I need to make that dish way more often. They are pretty perfect for exactly what I love, having family and friends over for a nice brunch, and making a meal that last for a few days. 

Mexican Breakfast CasseroleTotally perfect. Mexican is one of my favorite cuisines, and I firmly believe it’s even better for breakfast.

Mexican Breakfast Casserole

Mexican Breakfast Casserole

Preparation 5 min 2017-09-20T00:05:00+00:00 Cook Time 40 min 2017-09-20T00:40:00+00:00


  • 1 garlic clove, crushed
  • 1 tsp extra-virgin olive oil
  • 1 pound ground grass-fed beef or ground turkey
  • 1 can organic diced tomatoes
  • 1 tbsp paprika
  • 1 tsp cayenne pepper (more to taste)
  • 1 onion, sliced
  • 1 pepper, sliced
  • Himalayan sea salt, to taste
  • 6-8 eggs
  • Optional: 1 can beans, rinses and drained (not paleo)
  • Optional: 1 cup blue potatoes or sweet potatoes, cubed
  • Optional: 1/4 cup jalepanos, diced

For serving

  • Sliced Avocado
  • Homemade Guacamole
  • Salsa


  • 1. Preheat oven to 350
  • 2. In a skillet, heat oil and garlic for 30 seconds
  • 3. Add in sliced onions and peppers and let cook for 5 minutes, mixing often (if adding in potato option, do it here)
  • 4. Add in ground beef and cook until beef is browned
  • 5. Add in diced tomatoes, paprika, cayenne pepper, and Himalayan sea salt (if adding in beans, do it here)
  • 6. Taste and adjust seasoning as desired
  • 7. Using a slotted spoon, transfer mixture to your 9 in. casserole dish (leaving excess liquid behind)
  • 8. Crack eggs on top and bake for 25-30 minutes or until egg whites are cooked
  • 9. Serve hot with your favorite Mexican toppings!
  • Recipe Notes

  • Note: information done with grass-fed beef, servings can be split for 6 as well
  • Servings: 4
  • Amount Per Serving: 1
  • Calories: 400
  • Fat: 25g
  • Carbs: 10g
  • Protein: 31g
  • There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

    Mexican Breakfast Casserole

    Mexican Breakfast Casserole

    Mexican Breakfast CasseroleNow that you’ve seen a peek into my LCK to-do list, what would you like to see? What are your all-time favorites that you wish could be made clean, light, and allergy-friendly?

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