Healthy Green Chile Mexican Breakfast Casserole

square of Mexican breakfast casserole on a white plate with a gold fork.

5 from 2 reviews

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)


  • 1/2 tsp olive or avocado oil
  • 1/2 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chiles
  • 1/2 can black beans, drained and rinsed
  • 1/2 can corn, drained
  • 6 large eggs
  • 1/4 cup milk
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp freshly cracked black pepper
  • 4 corn tortillas, halved
  • 1 1/2 cups colby jack or cheddar jack cheese, grated
  • For topping: diced onion, cilantro, avocado, jalapeño, sour cream, etc (optional)


  1. Heat oven to 400°F. Lightly oil an 8-inch square baking dish.
  2. 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.
  3. Stir in green chiles, beans and corn. Set aside.
  4. In a large bowl, whisk together eggs, milk, cumin, salt and pepper.
  5. In the dish baking dish, layer half of the tortillas, half of the bean mixture, and 1/2 cup of the cheese. Pour half of the egg mixture over the top.
  6. Repeat with the remaining ingredients: the remaining tortillas, bean mixture, then eggs, sprinkling the remaining 1 cup cheese on top.
  7. 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.
  8. Remove from oven and top with cilantro, avocado, red onion, and any other toppings you'd like.


  • 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