Cheesy Mexican Breakfast Casserole

Cheesy Mexican Breakfast Casserole

Kick off your mornings with a burst of flavor and a hearty meal with this Cheesy Mexican Breakfast Casserole. Packed with protein, veggies, and loads of cheesy goodness, this dish is perfect for weekend brunches, family gatherings, or meal prepping for the week. Let’s dive into how to make this delicious breakfast casserole, along with tips, tricks, and serving suggestions.

Serve with Iced Vanilla Latte or a Mango Green Smoothie, and Summer Fruit Salad for an awesome breakfast.

Breakfast casseroles are always a good idea, especially when they are:

• Easy
• Full of flavor
• Pretty hands off
• Feed a crowd
• Customizable

This one checks all the boxes.

What You Need to Make Cheesy Mexican Breakfast Casserole

• 1 can crescent rolls
• 1/2 cup black beans, drained and rinsed
• 1 can Ro*tel, liquid drained off
• 1 1/2 cups potato chunks (prepared, partially cooked kind from the refrigeration section)
• 1 cup corn kernels (roasted for extra flavor)
• 32 ounces of Southwest flavored egg beaters
• 1 cup shredded Kraft cheese
• 1 cup mozzarella cheese

Garnish:

• Fresh tomatoes, diced
• Cilantro, chopped

How to Make Breakfast Casserole

1. Preheat and Prep:
   • Preheat your oven to 375°F (190°C).
   • Spray a 9 x 13-inch casserole pan with non-stick cooking spray.
2. Layer the Ingredients:
   • Spread the crescent roll dough flat on the bottom of the prepared pan, covering the entire bottom.
   • Layer in the black beans evenly over the dough.
   • Add the drained Ro*tel on top of the beans.
   • Add the roasted corn kernels.
   • Spread the potato chunks evenly over the corn.
   • Sprinkle the shredded Kraft cheese over the potatoes.
3. Add the Eggs:
   • Pour the Southwest flavored egg beaters over the layered ingredients.
   • Sprinkle the mozzarella cheese evenly over the top.
4. Bake:
   • Bake in the preheated oven for 35-45 minutes, or until the center is set and does not jiggle much when you shake the pan.
5. Garnish and Serve:
   • Once baked, top the casserole with fresh diced tomatoes and chopped cilantro before serving.

Tips and Tricks

• Roasting Corn: Roasting the corn kernels before adding them to the casserole adds a delicious depth of flavor. Simply roast them in a skillet over medium-high heat until they are slightly charred.
• Crescent Roll Dough: Ensure the crescent roll dough covers the entire bottom of the pan to prevent the egg mixture from seeping through.
• Adjust Baking Time: The baking time can vary based on your oven. Check the casserole at the 35-minute mark and continue baking until the center is just set.
• Southwest Egg Beaters: If you can’t find Southwest flavored egg beaters, you can use regular egg beaters or beaten eggs and add your own Southwest seasoning.

Make Ahead and Storage

• Make Ahead: This casserole can be assembled the night before and stored in the refrigerator. In the morning, simply bake it as directed.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the oven until warmed through.

Substitutions

• Cheese: Use any blend of cheeses you prefer. A Mexican blend or cheddar cheese would work well.
• Potatoes: If you can’t find pre-cooked potato chunks, you can use hash browns or dice and par-cook regular potatoes.
• Eggs: Regular beaten eggs can be used instead of egg beaters. For a healthier option, use a mixture of whole eggs and egg whites.

Serving Suggestions

• Salsa and Avocado: Serve with a side of salsa and sliced avocado for a fresh and creamy contrast.
• Hot Sauce: Add a few dashes of your favorite hot sauce for an extra kick.
• Fresh Fruit: Balance the savory flavors with a side of fresh fruit or a fruit salad.

This Cheesy Mexican Breakfast Casserole is sure to become a favorite in your household. It’s easy to make, packed with flavor, and perfect for feeding a crowd or preparing ahead for busy mornings. Enjoy!

Cheesy Mexican Breakfast Casserole + Fight Hunger

A hearty breakfast casserole made with food items that can help fight hunger!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Cuisine: Mexican

Keyword: breakfast, casserole

Prep Time: 10 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 people

Calories: 452kcal

Author: Rachael

Ingredients

• 1 can crescent rolls
• 1/2 cup black beans
• 1 can Ro*tel liquid drained off
• 1 1/2 cups potato chunks I used the prepared, partially cooked kind you buy in the refrigeration section of the store
• 1 cup corn kernels I roasted mine first for extra flavor
• 32 ounces of Southwest flavored egg beaters
• 1 cup shredded Kraft cheese
• 1 cup mozzarella cheese

Garnish

• Fresh tomatoes
• Cilantro

Instructions

• Preheat oven to 375 degrees
• Spray a 9 x 13 casserole pan, and put the crescent roll dough flat on the bottom, covering the bottom of the pan
• Layer in the beans, drained and rinsed
• Layer in the Ro*Tel, drained
• Layer in the corn
• Layer in the Potatoes
• Layer in the shredded Mexican blender cheese
• Pour eggs over the top
• Sprinkle on mozzarella cheese
• Bake for 35-45 minutes until center does not jiggle much when you shake the pan.
• Top with fresh cut tomatoes and cilantro

Notes

Baking time is accurate for MY oven, but all ovens vary. Please adjust baking time accordingly. When center no longer jiggles, it is done.

Nutrition

Calories: 452kcal | Carbohydrates: 29g | Protein: 43g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 934mg | Potassium: 507mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2465IU | Vitamin C: 9.7mg | Calcium: 375mg | Iron: 7.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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