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5 from 1 vote

Cheesy Mexican Breakfast Casserole + Fight Hunger

A hearty breakfast casserole made with food items that can help fight hunger!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, casserole
Servings: 4 people
Calories: 452kcal
Author: Rachael


  • 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


  • Fresh tomatoes
  • Cilantro


  • 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


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


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