Are you tired of boring, bland breakfasts that leave you feeling sluggish? Prepare to revolutionize your morning meal with this mouthwatering Light Mexican Breakfast Casserole that brings the vibrant flavors of Mexico right to your breakfast table! Packed with protein, bursting with colorful vegetables, and incredibly easy to prepare, this dish is about to become your new breakfast obsession. Whether you're feeding a hungry family or looking for a delicious weekend brunch option, this recipe promises to wake up your taste buds and start your day with a delicious bang!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup diced tomatoes
- 1 cup black beans
- 1 cup corn
- 1 cup shredded cheese
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large mixing bowl, whisk the eggs thoroughly until they are well beaten and slightly frothy, creating a smooth base for the casserole.
- Gradually pour in the milk while continuing to whisk, ensuring the egg and milk mixture is completely combined and well-integrated.
- Add the cumin, salt, and pepper to the egg mixture, stirring to distribute the spices evenly throughout the liquid base.
- Drain and rinse the black beans, then pat them dry with a paper towel to remove excess moisture.
- Layer the diced tomatoes, black beans, and corn evenly across the bottom of the prepared baking dish, creating a colorful and flavorful foundation.
- Pour the seasoned egg and milk mixture slowly and carefully over the vegetable layer, ensuring even distribution.
- Sprinkle the shredded cheese over the top of the casserole, covering the surface uniformly.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the cheese is melted and lightly golden.
- Remove from the oven and let the casserole rest for 5-10 minutes to allow it to set and cool slightly before serving.
- Cut into equal portions and serve warm, optionally garnishing with fresh cilantro, sliced avocado, or a dollop of sour cream.
Tips
- For the fluffiest texture, whisk your eggs thoroughly and avoid overmixing when adding other ingredients.
- Pat your black beans dry to prevent excess moisture from making the casserole soggy.
- Use fresh, high-quality shredded cheese for the best melting and flavor.
- Let the casserole rest for 5-10 minutes after baking to allow it to set properly.
- Customize your casserole by adding diced jalapeños for extra heat or chopped green onions for additional flavor.
- For a protein boost, consider adding cooked chorizo or shredded chicken to the vegetable layer.
- Make it ahead! This casserole can be prepared the night before and refrigerated, then baked in the morning for a stress-free breakfast.
- Experiment with different cheese blends like pepper jack or a Mexican cheese blend for varied flavor profiles.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 18g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 220mg
