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

0.0 rating

Mexican Breakfast Casserole


Yield 4
Prep Time 5 min
Cook Time 40 min
Total Time 45 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  • 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

  • Nutrition

    Loading nutrition data...

    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?

    0.0 rating

    Mexican Breakfast Casserole



    Prep Time 5 min
    Cook Time 40 min
    Total Time 45 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    For serving

    Directions

  • 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

  • Nutrition

    Loading nutrition data...

    13 comments
    February 9, 2014

    You Might Also Like

    Join The Discussion

    13 responses to “Mexican Breakfast Casserole”

    1. Ignaura says:

      This is sounds so yummy and easy! I wonder if it works just fine with ground chicken

    2. Gwen says:

      You think you could do most of this the night before? Then crack the eggs and bake in the morning? It reminds me of an old-school recipe called the “wifesaver” – lol.

    3. Felicia says:

      I have all the ingredients in my kitchen right now. Can’t wait to cook it up!

    4. Alicia says:

      If adding potatoes to this recipe, when should I add them to the dish?

    5. Jan says:

      Is this a make-ahead dish? If so, would I make it up until adding the eggs on top and then refrigerate? Thanks!

    6. Tammy says:

      Made this for Christmas breakfast. We all loved it! Will be making it again!

    7. Janet says:

      If adding sweet potatoes, do I cook the sweet potatoes first?

    8. Cathy says:

      What size can of diced tomatoes?

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    How to Make a Parchment Paper Sling

    How to Make a Parchment Paper Sling

    Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
    7 Tips for Having the Best Beach Day Ever

    7 Tips for Having the Best Beach Day Ever

    Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
    How a Nutritionist Decodes a Nutrition Facts Label

    How a Nutritionist Decodes a Nutrition Facts Label

    A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

    Subscribe to Lexis Clean Living

    Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

    This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

    logo
    AdBlocker Detected
    Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.