Description
A cheesy, crispy Mexican breakfast casserole layered with non-pork sausage, sautéed veggies, black beans, corn, and melted cheese. Bold spices and golden tortillas create a crowd-pleasing dish in one pan.
Ingredients
3 cups cooked non-pork sausage mixture (e.g., turkey or halal blend)
1 small white onion, diced
1 poblano pepper (or green bell pepper), chopped
4 cloves garlic, minced
1 jar (15 oz) red or green salsa, full fat
1 can (15 oz) black beans, rinsed and drained
1 cup whole-kernel corn (frozen or canned)
1 tsp ground cumin
1 tsp salt
12 large eggs
½ cup milk (or non-dairy alternative)
8 corn tortillas, halved
3 cups Mexican-blend cheese (or Oaxaca), shredded
Instructions
Preheat oven to 400°F (200°C). Grease a 9×13-inch baking dish with cooking spray
Cook sausage substitute in a skillet over medium-high heat until crumbly. Remove with slotted spoon, leaving 1 tbsp fat
Add onion and pepper to skillet fat. Cook 5 minutes until softened. Stir in garlic for 1–2 minutes until fragrant
Mix in salsa, black beans, corn, cumin, and salt. Combine thoroughly with cooked sausage
In a bowl, whisk eggs with milk until smooth
Layer tortilla halves in the baking dish
Spread the veggie-sausage mixture over the tortillas
Arrange another layer of tortilla halves
Pour the egg mixture evenly over the layers
Top with shredded cheese
Bake 45–50 minutes until golden and bubbly
Let rest 5–10 minutes before serving
Notes
Use turkey or halal-certified sausage for dietary compliance
Replace sausage with additional black beans for vegetarian option
Garnish with cilantro or avocado if desired
Serve with lime wedges
Store leftovers in an airtight container for up to 3 days
- Prep Time: 30
- Cook Time: 45
- Category: trends
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice (1/10 of dish)
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 120mg