Three Mexican Breakfast Casserole Recipes

mexican breakfast

I’ve always loved Mexican food, and I’ve long been a big fan of breakfast casseroles. There’s just something about cooking all those yummy flavors together that really thrills my taste buds. Plus, breakfast casseroles are 100% portable, so they’re the perfect dishes to take to share with others at Sunday School breakfasts or other morning get-togethers. Get out your favorite skillet and baking dish, and let’s start cooking one of these amazing Mexican breakfast casseroles, which I’ve adapted slightly from Marge Poore’s 1,000 Mexican Recipes to fit my family’s tastes.

Egg and Rice Casserole 

Don’t let the name (or the plain ingredients) fool you.

There’s more to this recipe than meets the eye (or, in this case, the mouth)!

  • 2 teaspoons extra virgin olive oil
  • 2 teaspoons butter
  • 1 teaspoon onion powder
  • 1 cup long-grain white rice
  • 1 teaspoon cumin
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 4 large (room temperature) eggs
  • 1 cup shredded Monterey Jack cheese
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large skillet, heat oil and butter over medium heat for about two minutes.
  3. Add the onion powder, rice, and cumin.
  4. Cook about three to four minutes, stirring frequently. The rice should change color.
  5. Add the broth and salt, and stir to combine all the ingredients.
  6. Cover the skillet with aluminum foil and bake for about 20 minutes, until the liquid is all absorbed.
  7. Remove the pan, uncover, and make four indentations in the rice.
  8. Break an egg into each hole in the rice.
  9. Sprinkle the cheese over the top of the rice and egg mixture.
  10. Return the pan to the oven and cook, uncovered, for about 10 to 12 minutes. The whites of the eggs will be set, but the yolks will still be soft.
  11. Serve immediately by spooning out a portion of the rice with each egg.

Egg and Tortilla Casserole

This casserole is a bit spicier than the rice and egg one above, so you might want to make that one for the kids, and this (or the one below it) for the grown-ups if you’re cooking for a family breakfast or brunch.

  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon onion powder
  • 6 chopped medium tomatillos
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/4 cup water
  • 1 7-ounce can of chopped green chiles
  • 4 7-inch corn tortillas, cut into one-inch strips
  • 2 cups shredded Monterey Jack cheese
  • 8 large eggs
  • 1/3 cup of milk
  • 1/4 red bell pepper, finely chopped
  • 2 green onions, finely chopped
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Grease a 9-inch square baking dish.
  3. In a large skillet, heat the oil and stir in the onion powder.
  4. Stir in the tomatillos, salt, cumin, and water.
  5. Bring to a boil and cook, uncovered, for about 5 to 7 minutes. The tomatillos will be soft and light green.
  6. Remove the skillet from heat and stir in the chiles.
  7. Spread half of the skillet mixture on the bottom of the baking dish.
  8. Layer half of the tortilla strips and half of the cheese on top.
  9. Repeat the layers with the rest of the chile mixture, tortilla strips, and cheese.
  10. In a large bowl, beat the eggs and milk together.
  11. Pour evenly over the tortilla layers.
  12. Sprinkle red bell pepper and green onions on top.
  13. Bake, uncovered, for about 35 to 40 minutes. The casserole will be puffy, but well set in the center.
  14. Let stand for 5 to 8 minutes.
  15. Cut into squares and serve warm.

Chilaquiles (pictured above)

Tortilla Casserole with Eggs and Red Chile Sauce

  • 6 7-inch tortillas, cut into half-inch strips
  • 3 tablespoons extra virgin olive oil
  • 3 large eggs, beaten
  • 1 teaspoon salt
  • 2 cups red chile sauce
  • 1/2 cup grated queso fresco
  • 1/2 cup sour cream
  1. Heat the oil and fry the tortilla strips in batches until they are golden brown. Drain them on paper towels.
  2. Pour off all but one tablespoon of the oil.
  3. Add the beaten eggs and the salt and cook for about two minutes, until the eggs are just about to set.
  4. Add the tortilla strips and the red chile sauce.
  5. Cook over low heat for about 2 minutes, until the tortilla strips fully absorb the sauce.
  6. Sprinkle cheese, and then drizzle the sour cream over the top.
  7. Serve immediately, while the chilaquiles are still warm.

Put one (or more) of these Mexican breakfast casseroles on the table, and you’re sure to wow all your breakfast or brunch guests. And you may just decide to put them on the regular meal plan rotation for yourself once you find out how good they really are!

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