Tex Mex Breakfast Casserole

It is a truth universally acknowledged that I am a super lazy breakfast casserole maker.  Which is why I basically refuse to try new recipes, because they all have, like, a billion ingredients (which makes them expensive) and require way too much prep work.

So it’s pretty unusual for me to take on this Tex-Mex breakfast casserole recipe on a Thursday night for Friday morning department breakfast.  But boy, am I glad I did.

While this requires a tad more prep than my usual recipe (mostly cooking up the potatoes), it was super yummy and totally worth it.  The prep probably only took 30 minutes total, and I was also getting a coffee cake in the oven as well so I could have cut that down a bit with some focus.  The spice mix is awesome, and the tortillas add a great texture along with the black beans.  This is definitely going into my regular breakfast rotation.

It’s also worth nothing that this is really doggone healthy as well.  Full of protein and fiber, and weighing in at around 100 calories per serving (assuming a 15-serving pan…probably more like 130 calories per serving if you have hungry people).  It was super filling and stuck with me all morning.  I had a second helping for a late lunch, in fact.

I made a few changes to the original recipe, including omitting the bacon out of laziness—also, turkey bacon doesn’t quite have the same effect.  I considered adding ground beef instead, but I was both lazy and cheap.  And honestly it doesn’t need it.  I also left out the cilantro (meh) and added cheese because…duh.  There’s a lot of flexibility in this recipe, so if there’s something you’re dying to add or substitute, go for it.  I’m not the boss of you.

How to make an easy Tex-Mex breakfast casserole

Dice the potatoes fairly small and even, and cook with the olive oil in a large pan—I recommend cast iron..  Stir occasionally, for about 5 minutes, and the potatoes should be getting nicely golden and soft.

Add the diced red onion and bell pepper, and continue to stir occasionally and cook for another 5 minutes, until the vegetables are tender.

Add the black beans, chili powder, cumin, and salt, and let it all cook for another 4-5 minutes.  Then remove the pan from heat.

Spray a 9×13 pan with cooking spray and spread half of the black bean mixture in the bottom of the dish.  Sprinkle with half of the shredded cheese.  Cut the tortillas into strips and spread them over the top.

Repeat this with the other half of the bean mixture and cheese.  At this point you can cover the dish and place it in the refrigerator overnight if desired.

When you’re ready to bake it, preheat the oven to 350 F.  Place the remaining tortilla strips over the top of the layers, and sprinkle with a tad more cheese for good measure.  Because a little extra cheese never hurt anyone.

In a medium bowl, beat the eggs and season them with a little salt and the black pepper.  Pour the eggs into the baking dish, trying to make sure that it gets evenly distributed.

Bake for 30-35 minutes, or until the eggs are set.  Serve with a dollop of sour cream and diced tomatoes.  And maybe try this fresh homemade salsa with it!

Other breakfast casseroles you’ll love:

• Spinach, Kale, & Feta Breakfast Casserole
• Feta & Sweet Potato Hash with Greens
• Omelet with Caramelized Onions, Kale, Tomatoes, & Goat Cheese
• Crockpot Breakfast Casserole
• Frittata with Baby Spinach, Goat Cheese, & Sweet Potato Hash Crust
• Kale, Bacon, & Egg Breakfast Casserole

Tex Mex Breakfast Casserole

• 1 large russet potato, diced small and even
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 1 (15 ounce) can of black beans, drained and rinsed
• 1 tablespoon of chili powder
• 1/2 tablespoon of cumin
• 2 teaspoons of kosher salt
• 1/4 teaspoon of black pepper
• 2 tablespoons of olive oil
• 2 large corn tortillas or 4 small ones
• 3/4 to 1 cup of shredded Mexican blend cheese
• 10 eggs
• Optional for serving:  sour cream and diced tomatoes

1. In a large pan (I recommend cast iron), cook the potatoes and olive oil on medium, stirring occasionally, for about 5 minutes.  The potatoes should be starting to be pretty soft at that point, then add the onion and bell pepper. Continue to cook for another 5 minutes, until the vegetables are tender.
2. Add the black beans, chili powder, cumin, and salt, and let it all cook for another 4-5 minutes.  Remove the pan from the heat.
3. Spray a 9×13 pan with cooking spray.  Spread half of the black bean mixture in the bottom of the dish and sprinkle with half of the shredded cheese.  Cut the tortillas into strips and spread them over the top, then repeat this with the other half of bean mixture and cheese.  At this point you can cover the dish and place it in the refrigerator overnight if desired.
4. When you’re ready to bake it, preheat the oven to 350 F.  Place the remaining tortilla strips over the top of the layers and sprinkle with a little bit more cheese.
5. In a medium bowl, beat the eggs and season them with a little salt and the black pepper.  Pour the eggs into the baking dish, trying to make sure that it gets evenly distributed.
6. Bake for 30-35 minutes, or until the eggs are set.  Serve with a dollop of sour cream and diced tomatoes.

Original recipe from Girl Gone Gourmet