Mexican Breakfast Casserole
A hearty Mexican-inspired breakfast bake that layers taco-seasoned grated potatoes, black beans and salsa under a fluffy egg and Cheddar topping. A satisfying vegetarian casserole to feed a crowd at brunch.
Ingredients
- 5 large potatoes boiled, cooled and grated
- 2 tablespoons taco seasoning
- 3 cups black beans canned and drained
- 1 medium onion chopped
- 1 ½ cups salsa
- 12 eggs
- 2 cups Cheddar cheese grated
- ¼ cup full-fat milk
- ½ teaspoon salt
- ½ black pepper ground
Instructions
- Add 1 tablespoon of the taco seasoning to the grated potatoes, mix, then transfer the potato mixture to a greased casserole dish. Press it down into an even layer.
- In a pan over medium heat, add the chopped onion and sauté for 1-2 minutes, then add the black beans and sauté for another 2-3 minutes. Add the salsa and cook for 2 more minutes, stirring. Turn off the heat and set aside.
- In a bowl, whisk together the eggs, milk, grated Cheddar, salt, pepper and the remaining tablespoon of taco seasoning until well combined.
- Stir the bean mixture into the egg mixture, then pour everything into the casserole dish, over the layer of potatoes.
- Bake in a preheated oven for 40 minutes, until the eggs are set and the top is golden.
Notes
Store leftovers covered in the fridge for up to 3 days and reheat gently before serving. Delicious topped with extra salsa, sliced avocado or a dollop of yogurt or sour cream.