Mexican Breakfast Casserole
Published January 6, 2024 • Updated February 3, 2026
This post may contain affiliate links. See my disclosure policy.
This Mexican breakfast casserole layers keto tortillas with scrambled eggs, sausage, peppers and cheese for a hearty Southwest breakfast you can make ahead.
Breakfast casseroles save my mornings. I can prep this Southwest egg bake the night before, and my kids still get a hot, protein-packed breakfast even when we’re running late.
This recipe builds in layers: low-carb tortillas, ground sausage with onions and peppers (seasoned with chili powder, cumin and garlic), and Mexican cheese. Whisked eggs tie everything together, and it bakes into a casserole my family requests every week.
What makes this egg breakfast casserole stand out?
- Keto-friendly – I use zero net carb tortillas instead of corn or flour tortillas. This keeps carbs minimal and protein front and center, which keeps you full until lunch.
- Bold seasoning – Cumin, chili powder and garlic give this dish Southwest flavor without salsa (which makes casseroles soggy, especially leftovers).
- Flexible – Swap the sausage for bacon, chorizo or ground turkey. Add mushrooms, zucchini, tomatoes or spinach instead of peppers.
- Make ahead – Assemble the night before and bake in the morning. It reheats perfectly for meal prep breakfasts all week.
How to make a Mexican breakfast casserole?
Here’s how this keto breakfast casserole comes together.
- Cook the sausage and vegetables.
- Add spicy flavor.
- Mix the eggs with milk of choice and cream.
- Assemble the layers by placing down two layers of tortillas, sausage mixture and shredded cheese.
- Pour over the eggs.
- Bake until set!
Explore 680+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
Ingredients
1 tablespoon avocado oil -
1 lb ground pork or Italian sausage
-
1/2 medium onion, chopped
-
1/2 green bell pepper, chopped
-
2 teaspoon chili powder
-
1 teaspoon garlic powder
-
1/2 teaspoon ground cumin
-
10 oz can diced tomatoes & green chiles (Rotel)
-
8 low-carb flour tortillas
-
3 cups shredded Mexican blend cheese
-
6 eggs
-
1 ½ cups milk of choice
-
1/2 cup heavy whipping cream
-
3/4 teaspoon salt
-
1/2 teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Cook sausage
To a large skillet, heat oil over medium-high heat. Add ground sausage and brown until cooked through.
- 1 tablespoon avocado oil
- 1 lb ground pork or Italian sausage
Add vegetables and seasoning
Add chopped onion and green pepper to the skillet with the cooked sausage. Sauté until softened. Stir in seasonings – chili powder, garlic powder, cumin.
- 1/2 medium onion, chopped
- 1/2 green bell pepper, chopped
- 2 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
Add Rotel
Stir in diced tomatoes with green chiles. Let simmer for 10 minutes or until the liquid from the tomatoes has cooked off. Remove skillet from the heat.
- 10 oz can diced tomatoes & green chiles
Cut tortillas
Cut each tortilla in half down the center.
- 8 low-carb flour tortillas
Assemble
To the prepared baking dish, layer down half of the tortilla halves. Top tortillas with half of the sausage mixture. Sprinkle on half the shredded cheese. Repeat layers one time.
- 3 cups shredded Mexican blend cheese
Now it's an egg based casserole
In a medium bowl, whisk together eggs, milk, heavy cream, salt & pepper. Pour egg mixture over the casserole.
- 6 eggs
- 1 ½ cups milk of choice
- 1/2 cup heavy cream
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
This recipe is delicious! I switched out the green chilies with 1 chopped tomato and some jalapeños. I also just used cheddar cheese instead of Mexican blend since it's what I had on hand. And I used half n half in place of the cream and some of the milk. I look forward to making this dish again!
Maze this several times now with different sausage meats, always delicious and super easy. The tortilla layers are not firm after baking, they're definitely in the soggy zone no matter how I simmer down the meat mixture, bake and cool the dish , however not a deal breaker....I think I may try subbing fathead dough lasagne noodles for the tortillas to see if it improves the texture but I do recommend this recipe as is for the taste, versatility and ease of make-ahead meals. ♥️ Thank you for all your amazing recipes! 🙌🏻
This was so, so good! I made it this afternoon and we had it for dinner! Was trying it out to see if I wanted to make it for guests and I do! Thanks for a fun and very tasty recipe!