Mexican Lasagna Breakfast Casserole

3 Reviews

Mexican Lasagna Breakfast Casserole

Breakfast & Dinner Idea with Bacon

The best part about this crowd-pleasing, bacon-filled breakfast casserole? You can easily prep it the night before and bake just before serving.

Mexican Lasagna Breakfast Casserole
15 mins
Prep Time
1 hr
Total Time
Contains Gluten icon
Gluten Free


Amount / QuantityIngredients

Large Eggs

2 cups

Whole Milk

2 teaspoons

New Mexico Chili Powder

1 teaspoon

Ground Cumin

1 teaspoon

Kosher Salt


Medium Roma Tomatoes, chopped


Medium White Onion, diced


Jalapeños, deveined and minced


Garlic Cloves, minced


Corn Tortillas

1 (12 oz.) package

Jones Dairy Farm Dry Aged Bacon, cooked and cut into bite-sized pieces

8 ounces

Pepper Jack Cheese, shredded

8 ounces

Medium Cheddar Cheese, shredded

1/4 cup

Fresh Cilantro, chopped


  1. Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.

  2. In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

  3. In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

  4. Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

  5. Pour egg mixture over casserole.

  6. Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

  7. Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

    To Make Ahead:
    Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.

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Ratings and Reviews



I thought it was delicious! Wondering if you could do it with flour tortillas instead?


Fantastic recipe!

Fantastic recipe! This is absolutely perfect for a very nice brunch with loved ones. Thank you so much for the recipe.


A huge hit at our brunch

Absolutely loved this recipe. It was a huge hit at our brunch. I did soften my corn tortillas in a little hot olive oil, just like I do when I make Megas con queso. The fresh salsa is perfect. We used too much spice by accident but it turned out well, no problem for us at all. I did over bake it, just a tad, will watch carefully next time.

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