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–+ servings
Gluten-free mexican breakfast casserole in a white baking dish with a slice taken out of the lower right hand corner and a serving spoon sticking in. The casserole is topped with a few sliced of fresh jalapeno with avocado on the side.

Easy Gluten-free Mexican Breakfast Casserole

Meeta Arora
Enjoy a fiesta first thing in the morning with this Easy Gluten-free Mexican Breakfast Casserole. It's packed full of flavor in every bite!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine Mexican
Servings 8
Calories 382 kcal

Equipment

  • Baking Dish

Ingredients
  

  • 1 lb Ground Breakfast Sausage
  • 1 C Bell Peppers diced
  • 1 small Onion diced
  • 1 15 OZ Can Black Beans drained
  • ¼ C Tomato Paste
  • 8 Gluten-free Tortillas or corn tortillas cut in half.
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 teaspoon Cumin
  • ½ - 1 teaspoon Chipotle Powder
  • 6-8 Large Eggs or liquid egg alternative
  • 2-3 C Shredded Cheddar Cheese dairy-free or leave off if desired.
  • Toppings (Optional) Sour Cream, Hot Sauce, Cilantro, Avocado

Instructions
 

  • Preheat the oven to 375 degrees and lightly grease an 9x9 baking dish.
  • In a skillet over medium heat, cook and drain the sausage.
  • Add the peppers and onions to the sausage and saute them until they start to soften.
  • Drain and then add the black beans, along with the tomato paste and spices to the sausage and veggies. Let it cook 1-2 minutes until warmed through, then set it aside.
  • In a small bowl whisk the eggs together and set it aside.
  • With all the ingredients prepped you can start layering the casserole.
  • Start with a small layer of the filling, then tortillas for the base.
  • Then rotate between the filling, cheese and tortillas until the baking dish is filled.
  • Once the baking dish is filled pour the whisked eggs over the top and let it drain down into the casserole dish.
  • Top the whole dish with additonal cheese if using.
  • Bake the casserole in the oven for about 30-45 minutes or until the eggs no longer look jiggly and the top is slightly golden.
  • Remove the breakfast casserole from the oven and allow it to cool before slicing.
  • Top with additional toppings if desired and enjoy.

Notes

Changing the Meat: I always make this dish with sausage, but feel free to use what you like. You can even add some more spice with some chorizo or even make it vegetarian by using a sausage alternative. You can even leave it out and just double the beans.
Add More Spice: You can add more heat with more spices or add in some sliced jalapeno if you prefer. You can even add some of your favorite hot sauce for more of a kick.
Make it Dairy-Free: This breakfast casserole has tons of flavor, and making it dairy-free won't change that. You can easily substitute it with your favorite dairy-free cheese or just leave it out. It's still delicious.
Make it Egg-free: I always use regular eggs in this recipe, but because it's baked the way it is, you can easily substitute your favorite liquid egg replacer instead.

Nutrition

Calories: 382kcalCarbohydrates: 22gProtein: 22gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 186mgSodium: 1136mgPotassium: 355mgFiber: 6gSugar: 3gVitamin A: 1053IUVitamin C: 27mgCalcium: 153mgIron: 2mg
Keyword breakfast casserole, breakfast casserole with tortillas, mexican breakfast casserole, mexican casserole, sausage breakfast casserole
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