This healthy Mexican breakfast casserole with green chiles, beans, corn, and tortillas is always a crowd pleaser! It's easy to make, so flavorful, and can even be prepped ahead. (vegetarian, gluten-free)
The easiest way to feed a crowd for breakfast or brunch? Breakfast casserole of course! Whipping up an eggy baked breakfast full of yummy ingredients is always a great way to make everyone happy while also saving your sanity in the morning. And what makes people happier than Mexican food? Not much. Which is why this healthy green chile-filled Mexican breakfast casserole is a win for everyone!
Why You'll Love This Healthy Mexican Breakfast Casserole
Layered with black beans, corn, spicy green chiles, corn tortillas, and lots of cheese, this breakfast casserole is simply delicious. It's almost like an enchilada casserole, but in breakfast form. Furthermore, it's incredibly easy to make with mostly pantry staples, and can even be made ahead of time, so you can feed a group of people effortlessly.
This breakfast casserole is also a healthier one. Loaded with protein and fiber from eggs, black beans, and veggies, it's a great way to fill your belly and keep you going for hours! It's naturally vegetarian, gluten-free, and nut-free so it will meet a variety of dietary needs.
How to Make Healthy Green Chile Mexican Breakfast Casserole
- Start by sautéing some onions and garlic. Always a big flavor booster.
- Combine the onions and garlic with canned black beans, corn, and green chiles. You can do this in a bowl or right in the pan you used to cook the garlic and onions.
- Whisk the cumin-spiced egg mixture together.
- Get layering! Lay down a layer of corn tortillas in a greased baking dish. Add a layer of the black bean mixture, a layer of cheese, and a layer of the egg mixture.
- Repeat the layers - tortillas, black beans, eggs. This time leave the cheese for the top.
- Bake! This casserole gets baked covered in foil for about 30 minutes, then the foil is removed at the end so the cheese gets nice and bubbly.
- Top! I love all kinds of toppings on my breakfast casserole. They're the best part of any meal, really. So load up with whatever you like - avocado, red onion, cilantro, jalapeño, salsa, guacamole, sour cream, etc. There really is no limit here.
- Eat!
Can This Mexican Breakfast Casserole Be Made Ahead?
Yes! As I mentioned, you can totally make this breakfast casserole the day before. Simply make it as directed, but stop before baking. Place the prepared casserole in the fridge covered in foil overnight, then in the morning, take it out before preheating the oven. Once the oven is hot, cook as directed.
This recipe is also very meal prep-friendly. If you like a quick egg dish full of protein in the morning, this Mexican breakfast casserole is a great choice! Simply make it on the weekend (or whenever you have time) and heat pieces as needed on busy mornings. To heat, simply place a piece on a microwave-safe plate, cover with a paper towel, and microwave for about 60 seconds.
Ingredient Substitutions
- The great thing about breakfast casseroles is that they are so easy to customize to fit your needs! Here are some simple swaps you can make in this healthy Mexican breakfast casserole.
- Use any kind of beans you have on hand. I love black beans and always keep them in my pantry, but you can use pinto or any other beans if you'd like.
- Fresh or frozen corn will also work in this recipe. Be sure to thaw and drain the corn first if you're using frozen.
- Swap flour or grain-free tortillas for corn tortillas if you'd like. Just remember that flour tortillas are not gluten-free if that's important to you.
- Add in any veggies you'd like, such as bell pepper or mushroom. Just sauté them the onion and garlic.
- Feel free to add in a cooked meat of your choice, such as crumbled bacon or chorizo.
More Breakfasts For Feeding a Crowd:
- Sweet Potato Veggie Breakfast Casserole
- Greek Yogurt Cinnamon Streusel Coffee Cake
- Sourdough Cinnamon Rolls
- Eggs Benedict Quiche
- Smoked Salmon and Kale Frittata
If you've got a group to feed for breakfast or brunch this weekend or this holiday season, a healthy green chile Mexican breakfast casserole is your answer! Stock up on the ingredients so it's ready to throw together at a moment's notice so you don't have a hungry, grumpy bunch. Enjoy!
Did you make this recipe? Please leave a star rating in the comments!
PrintHealthy Green Chile Mexican Breakfast Casserole
This healthy Mexican breakfast casserole with green chiles, beans, corn, and tortillas is always a crowd pleaser! It's easy to make, so flavorful, and can even be prepped ahead. (vegetarian, gluten-free)
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 6-9 servings 1x
- Category: breakfast
- Method: baked
- Cuisine: Mexican
Ingredients
- ½ tsp olive or avocado oil
- ½ medium onion, diced
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- ½ can black beans, drained and rinsed
- ½ can corn, drained
- 6 large eggs
- ¼ cup milk
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp freshly cracked black pepper
- 4 corn tortillas, halved
- 1 ½ cups colby jack or cheddar jack cheese, grated
- For topping: diced onion, cilantro, avocado, jalapeño, sour cream, etc (optional)
Instructions
- Heat oven to 400°F. Lightly oil an 8-inch square baking dish.
- Heat oil in a large skillet over medium low heat. Add onion and garlic and cook, stirring until softened, about 5 minutes. Remove from heat.
- Stir in green chiles, beans and corn. Set aside.
- In a large bowl, whisk together eggs, milk, cumin, salt and pepper.
- In the dish baking dish, layer half of the tortillas, half of the bean mixture, and ½ cup of the cheese. Pour half of the egg mixture over the top.
- Repeat with the remaining ingredients: the remaining tortillas, bean mixture, then eggs, sprinkling the remaining 1 cup cheese on top.
- Cover with foil and bake 30-35 minutes, or until eggs are set. Remove foil and bake an additional 5 minutes, or until cheese is bubbly.
- Remove from oven and top with cilantro, avocado, red onion, and any other toppings you'd like.
Notes
- This recipe can easily be doubled for a 9x13-inch dish.
- To make this breakfast casserole ahead, simply make it as directed, but stop before baking. Place the prepared casserole in the fridge covered in foil overnight, then in the morning, take it out before preheating the oven. Once the oven is hot, cook as directed.
- Store leftovers in the fridge, covered. To reheat, place a piece on a microwave-safe plate, cover with a paper towel, and microwave for about 60 seconds.
- Use any kind of beans you have on hand. I love black beans and always keep them in my pantry, but you can use pinto or other beans if you'd like.
- Fresh of frozen corn will also work in this recipe. Be sure to thaw and drain the corn first if you're using frozen.
- Swap flour or grain-free tortillas for corn tortillas if you'd like. Just remember that flour tortillas are not gluten-free if that's important to you.
- Add in any veggies you'd like, such as bell pepper or mushroom. Just sauté them the onion and garlic.
- Feel free to add in a cooked meat of your choice, such as crumbled bacon or chorizo.
Keywords: mexican breakfast casserole, breakfast casserole with green chiles, black bean breakfast casserole
Patricia Janssen says
If you add chorizo or other meat how much do you use?
Paul says
Excellent and thanks - only had fresh Anaheim peppers on hand so cooked with onion - used flour tortillas in a glass dish so they got a little toasty on the bottom - I will layer a little enchilada sauce next time ala lasagne first layer
D
★★★★★
Kaleigh says
Thanks for sharing your tip!
Mairin says
I make this all the time especially when we have guests / are doing a brunch! Easy to make ahead / double it for bigger crowds. The whole family loves it!
★★★★★
Kaleigh says
I'm so glad yo like it!
Bruce says
What size can (# of ounces?) of beans and corn or by measurement (3/4 cup? 1/2 cup? 1/4 cup?)?
Kaleigh says
Hi Bruce,
I used 15 oz cans, which will measure out to about 3/4 cup that you need for this recipe. Enjoy!