Mexican Breakfast Casserole

Ultra cheesy, super creamy, perfectly seasoned eggs, layered with chewy corn tortillas, topped with black beans, corn, and MORE cheese. So incredibly scrumptious... Gluten-free and make ahead-friendly; there's so much to love here.

I don't know about you, but I cherish make-ahead breakfasts! You can completely assemble this casserole up to 2 days in advance. That means, in the morning, you can wake, bake and enjoy! And, the prep work for this dish is about as easy as it gets.

This dish is easy because it's a simple assembly-style meal. You simply layer corn tortillas, scrambled eggs, more tortillas, beans, corn, and cheese in a pan. That's it. And the variations are limitless. You can add all types of seasonings to the eggs, in addition to, or in place of the herbs and spices I chose. You can also eliminate ALL my seasonings and use prepared taco seasoning instead (the powdered mix you use for taco meat).

I like serving this dish with salsa and hot sauce on the side. Feel free to add hot peppers, cilantro, sour cream, avocado, and/or guacamole. Breakfast just got a whole lot better, am I right?!

Mexican Breakfast Casserole

Cooking spray
12 large eggs
1/4 cup milk
1 teaspoon chili powder, plus more for sprinkling over top
1 teaspoon dried cilantro
1 teaspoon dried oregano
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter
1 1/2 cups Mexican cheese blend, divided
4-ounce can minced green chilies
12 street taco-size corn tortillas, cut into 4 wedges each
1/2 cup seasoned black beans (from a can, reserve the rest for another use)
1/2 cup canned or frozen/thawed corn
1/4 cup chopped green onions

Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
In a large bowl, whisk together the eggs, milk, chili powder, cilantro, oregano, onion powder, salt, and pepper.
Melt the butter in a large skillet over medium heat. Add the eggs and cook until cooked through and still moist, stirring frequently. Fold in 1 cup of the cheese and green chilies. Stir until the cheese melts. Remove the pan from the heat.
Arrange half of the tortilla wedges in the bottom of the prepared pan. Top with half of the egg mixture. Arrange the remaining tortilla wedges over top.
Top the tortillas with the black beans, corn and remaining 1/2 cup of cheese. Sprinkle a little chili powder over top. If you're prepping ahead, cover the dish with plastic wrap and refrigerate for up to 2 days. Pull the dish from the fridge 30 minutes before baking.
Cover the dish with foil and bake for 10 minutes. Uncover and bake for 5 minutes, until the cheese melts.
Top with green onions and serve hot.
Serves 6