Tortilla Breakfast Casserole brings your favorite Tex Mex flavors to your morning. Even better the second day.
Living in Austin means being obsessed with breakfast tacos all the time. OK, maybe not all the time, but a good portion of our day is spent thinking about how great a breakfast taco would be.
Of course, sometimes we like to switch things up and eat the same ingredients already mixed together. Enter the tortilla breakfast casserole.
We love casseroles in my house because it ensures there are leftovers for the next day’s breakfast, lunch, or even dinner. When you consider the time it takes to prepare breakfast, and then realize you could spend the same amount of time making breakfast for the whole week, well, there’s just no reason to not embrace that kind of efficiency.
Breakfast casseroles like this are wonderful because they are utterly customizable. Swap bacon for the sausage, or go without meat and bulk it up with sautéed potatoes or precooked beans.
Like things spicy? Grab jalapeños instead of bell pepper, trade in pepper jack cheese, or mix the whole thing with your favorite hot sauce. You really can’t go wrong here.
To save time, you can cook all of your meats and vegetables the night before, then mix it all together and pop it in the oven the next morning. I don’t recommend mixing it all together and letting it rest overnight, because the tortillas will soak up too much of the liquid and can turn to mush.
Similarly, this recipe really is best with corn tortillas, so resist the urge to swap in flour tortillas! Make sure that your corn tortillas are 100% corn and not a corn-flour blend, which is gaining popularity these days, if you are eating a gluten-free diet.
Top slices of this tortilla breakfast casserole with diced avocado, dollops of sour cream, your favorite hot sauce, or all three! It’s a wonderfully savory way to perk up your morning.
Love breakfast casseroles? Try Heather’s Christmas Morning Casserole, which is perfect for any day, holiday or not!
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