Mexican Breakfast Casserole

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This Mexican breakfast casserole combines the robust flavors of the Southwest with layers of low carb tortillas, scrambled eggs, sausage, bell peppers and melted cheese, creating a hearty and colorful start to the day.

Breakfast casseroles are a busy girl’s morning savior. Since we are always running behind in the morning, having this southwest breakfast casserole prepared ahead of time means that my family can still enjoy a warm, hearty, protein-filled breakfast without any last-minute cooking stress. 


Looking down on an egg casserole filled with sausage, bell pepper and topped with sour cream and avocado.

This Mexican breakfast casserole recipe is built in repeating layers, starting with a base of low carb tortillas that are topped with ground sausage, onion and bell peppers seasoned with a spicy Southwest blend of chili powder, garlic powder and cumin. Shredded Mexican blend cheese is generously sprinkled on top. Finally, whisked creamy eggs are poured on top to serve as the binder for the other ingredients and then baked into an easy, make ahead casserole that my family can’t get enough of!!


What makes this egg breakfast casserole stand out?

  • It’s low carb – Instead of using traditional corn tortillas or flour tortillas, which are higher in carbohydrates and can weigh you down, this breakfast casserole recipe uses low carb flour tortillas that are zero net carbs! This keeps protein the focus of the meal – which will help keep you going until your next meal. 
  • Vibrant seasoning – The cumin, chili powder and garlic powder are all that’s needed to add a spicy, bold flavor without salsa. Other recipes rely on salsa to give a Southwest flavor; however, this can make your casserole a soggy mess – especially the next day.
  • Versatility – It’s easy to swap out proteins, vegetables and cheeses in this recipe. Try adding bacon, chorizo or ground turkey instead of sausage. Or swap/add different vegetables like mushrooms, zucchini, tomato or spinach. 
  • Make ahead – This make ahead marvel allows busy moms to prepare it in advance, saving precious time during hectic mornings. Just assemble the night before and bake in the morning. It’s the ideal breakfast dish for meal prep since you can easily reheat it in the morning without affecting the flavor or texture.

How to make a Mexican breakfast casserole?

Here is a look at what you are getting yourself into with this easy overnight breakfast casserole recipe. 

  1. Cook the sausage and vegetables.
  2. Add spicy flavor.
  3. Mix the eggs with milk of choice and cream.
  4. Assemble the layers by placing down two layers of tortillas, sausage mixture and shredded cheese.
  5. Pour over the eggs.
  6. Bake until set!

Mexican Breakfast Casserole Recipe Video

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Mexican Breakfast Casserole 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

Mexican Breakfast Casserole Directions

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Layers of tortillas mixed with egg and sausage and topped with avocado and tomatoes.

Customize it

There are endless variations to this overnight breakfast casserole recipe. Here’s some ideas of how to switch things up!

Different proteins

Instead of ground sausage, try using cooked, crumbled bacon, chorizo sausage, ground turkey or ground chicken.

Swap out the veggies

Fresh tomatoes, chopped broccoli, sliced mushrooms, black olives, chopped spinach, diced zucchini, or even small amounts of corn can be added or replaced for the bell pepper and onion.

Make it vegetarian

Just omit the sausage and add more vegetables. Or add beans if you still want the protein. Black soy beans are low carb and serve as an excellent replacement to black beans.

Dairy free version

Add only nut milk like almond milk or macadamia nut milk to the egg mixture. Omit the cheese or opt for a vegan cheese.

Looking down into a casserole dish filled with an egg based casserole topped with avocado, tomato and sour cream.

Storage information and meal prep instructions

Make ahead instructions

Prepare the casserole as described above until assembled. Wrap in plastic wrap or foil and place in the refrigerator overnight. Bake the next morning at 350°F for 50-60 minutes.

Freezer breakfast casserole instructions

To freeze the casserole, prepare the casserole through step 6 (or the assembling step), but don’t mix or add the eggs yet. Cover the baking dish tightly with plastic wrap and foil and freeze for up to 3 months. When you’re ready to bake the casserole, allow it to thaw in the refrigerator overnight. Mix up the egg mixture and pour over the casserole. Bake as instructed above.

Reheating instructions

Reheat the casserole in the air fryer at 325°F for 3-4 minutes or until heated through or microwave a slice on a plate for 60-90 seconds.

Mexican Breakfast Casserole: FAQS

Can I use corn tortillas?

If you are trying to keep this dish low carb, corn tortillas should be avoided since they are higher in carbohydrates. I do have a low carb tortilla recipe that tastes similar to corn tortillas - just search it up!

What toppings can I add?

Although this casserole is delicious by itself, you can load each slice up with sour cream, guacamole, diced avocado, pico de gallo, cilantro or more cheese.

How can I make this recipe lower in carbohydrates?

To make this dish even lower in carbs, decrease or omit the vegetables.

Nutritional information & Macros

Nutrition Information

Mexican Breakfast Casserole

Servings: 8

Amount Per Serving
Calories 533
Fat 41.1g
Protein 31.8g
Total Carbs 22g
Net Carbs 4.9g

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