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When tortilla chips, spiced ground turkey, veggies, eggs and cheese are all baked up together in the oven, only good things can come of it! This Mexican Breakfast Casserole is a wholesome breakfast dish to serve a crowd or prepared for an easy grab-and-go meal. Either way you dish it, this gluten-free and optionally dairy-free dish will be a new morning favorite.
Ground Turkey Mexican Breakfast Casserole
This hearty casserole is like a cross between enchiladas and chilaquiles in the style of a layered lasagna. And if that sounds confusing, hear me out! This casserole consists of layers of corn tortilla chips, Mexican spiced veggies, ground turkey, salsa and cheese. It is baked together with the binding help of eggs, turning this casserole into a comforting start to your morning (or afternoon)!
In typical casserole fashion, there are a few steps needed to put it together. But unlike most casserole recipes out there, this one consists of real food ingredients that you can feel good about serving up your family.
This recipe works equally as good served the day it’s made, or as a make-ahead breakfast! This dish can be made a few days ahead and kept refrigerated, or even frozen and pulled out the night before for meal prep. We’ll walk you through all the steps and make-ahead tips below!
Breakfast Casserole Ingredients
- Ground Turkey
- Bell Peppers
- Taco Seasoning
- Salt and Pepper
- Store-Bought Salsa
- Black Bean
- Baby Spinach
- Hot Sauce
- Cheddar Cheese
- Tortilla Chips
Turkey: Feel free to swap this with another protein, such as ground beef or pork. Or even leftover shredded meat. You could also omit the meat and add in extra veggies instead. I’m thinking finely diced cauliflower or mushrooms could work well here!
Beans: Omit or swap out for another kind, based on your dietary needs
Eggs: They are essential in this recipe and can’t be swapped out.
Salsa: Use whatever salsa you like!
Veggies: Swap in what you have on hand, if you don’t have peppers and spinach.
Cheese: This is not essential in this recipe, so it can be omitted for dairy-free.
Tortilla Chips: We tested this with a few different types of tortilla chips (including grain-free Siete brand) AS WELL as actual tortillas, instead of chips. We loved them all. So do what works for you here.
Making Mexican Breakfast Casserole
This recipe is quite similar to how other layered casseroles are made. There are a few components to cook or put together beforehand. And then the layering begins. In this case, the ground turkey, veggies, and spices are cooked together in on pan. And then some spinach, salsa, and beans are heated together in another. Technically speaking, you could cook these all together and avoid dirtying another pan, but we chose to make it this way because the layers of the flavors are nice.
Eggs are the binding agent for this breakfast casserole, so eggs are whisked together with some seasoning, and then added on top in two batches. It’s important to add it in two batches, so the eggs are evenly distributed.
You can assemble the components ahead of time if you wanted, including even cracking the eggs. Do this the day before you plan to assemble and bake the casserole.
Just note, if you bake the casserole using the cold ingredients from the fridge (vs. baking it directly after making the ground turkey mixture and salsa mixture) it will take a bit more time in the oven to account for the heating of chilled ingredients.
Once you’ve assembled all of your prep, it’s time to layer. Here are the layers:
- tortilla chips
- ground turkey and veggies
- salsa / beans /spinach
- tortilla chips
- ground turkey and veggies
- salsa / beans /spinach
Once the casserole is assembled, it’s time to bake! It will take about 30 minutes or so. Look for the casserole to be puffed up all over, indicating the eggs are fully cooked.
Let cool for a few minutes before slicing and serving, and then set out all the different toppings.
Topping Ideas for Serving
The options are limitless for topping this casserole. Here are some ideas:
- Pickled or Fresh Jalapeño
- Diced or Marinated Onions
- Additional Tortilla Chips
- Shredded Lettuce
- Sour Cream
- Diced Tomato
How Long is Breakfast Casserole Good for in the Refrigerator
This breakfast casserole is good for 3-5 days in the refrigerator. If you want to keep it longer, store it in the freezer (see below for more info). It’s helpful to store this in individual portions for easy reheating. Or you can make this entire dish ahead of time.
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 cooled down completely. Then, wrap the casserole twice with plastic wrap, and freeze. It will need to be defrosted overnight in the refrigerator before reheating.
How to Reheat Mexican Breakfast Casserole (Without it Drying Out)
To reheat this dish, preheat the oven to 350ºF. Cover the container with a layer of aluminum foil, making sure not to press it down on top of the cheese. Reheat in the oven until warmed through, with a temperature above 170ºF, about 15-20 minutes. If desired, you can bake it for a few extra minutes without the foil under the broiler to get the cheese extra melty.
If you like this breakfast recipe, check out these others:
- Sheet Pan Classic Breakfast Bake (Eggs, Bacon, & Home Fries!)
- 3-Ingredient Breakfast Skillet
- Breakfast Pizza
- Breakfast Prep Baked Egg Cups
Mexican Breakfast Casserole
- 1 tablespoon avocado or olive oil
- 2 pounds ground turkey
- 1 red bell pepper diced fine
- 1 green bell pepper diced fine
- 1 yellow onion diced fine
- 1 tablespoon taco seasoning plus 1 teaspoon, divided
- Salt and ground black pepper
- 2 cups red store-bought salsa
- 1 14 ounce can black beans, rinsed and drained
- 2 handfuls of baby spinach about 2 ounces
- 8 eggs
- 1 tablespoon hot sauce optional
- 1 12 ounce bag corn tortilla chips
- 1-2 cups shredded cheddar
- 1/3 cup scallions chopped, for garnish
- 1 bunch cilantro chopped, for garnish
- 1 avocado for garnish/serving
- Preheat oven to 400ºF and lightly grease a 9x13” (or similar sized) baking dish.
- Heat oil over medium-high heat in a large skillet. Add turkey, and cook until no longer pink. Add peppers and onion, and cook until beginning to soften, about 5 minutes. Add taco seasoning and a big pinch of salt and pepper and cook for 1 more minute. Set aside until ready to assemble.
- Heat salsa, beans and spinach in a saucepan until spinach has wilted. Set aside until ready to assemble.
- Whisk together eggs, 1 teaspoon taco seasoning, hot sauce and a big pinch of salt and pepper in a large bowl.
- Now it’s time to assemble the layers: First, place a layer of tortilla chips in the bottom of the baking dish, as close together as possible, overlapping where necessary. Next, layer half of the turkey mixture, then half of the salsa mixture, then half of the egg mixture, and finally top with half of the shredded cheese. Repeat these layers one more time, ending with the remaining cheddar cheese on top.
- Bake in the preheated oven in the middle for 30 minutes uncovered, until the casserole is puffy throughout.
- Let cool for 10 minutes before slicing and serving.
- Top with desired garnishes, such as avocado, sliced jalapenos, cilantro, hot sauce or diced tomatoes.