Mexican Breakfast Casserole with Tortilla and Vegetables Recipe
This is a breakfast casserole with pieces of tortilla, eggs, vegetables, and cheese that, once baked, resembles a soft, colorful “pizza” from the oven. In Mexico, dishes like this are often made on weekends, when there’s time to enjoy a late, hearty breakfast with the whole family. The flavor is a mix of omelet, casserole, and nachos, but in a milder, more eggy version.
This casserole turns simple tortillas and eggs into a colorful, family-style breakfast that feels like a cross between pizza, nachos, and an omelet. It’s easy to assemble, bakes in one dish, and is perfect for slow weekend mornings.
Chef's tips
Cut the tortilla pieces rather small so they soak up the egg mixture well and create a soft, cohesive base. If your oven browns the top quickly, cover the dish loosely with foil for part of the baking time so the eggs have time to set without overbrowning the cheese.
How to serve
Serve straight from the baking dish at the table so everyone can help themselves. Add fresh toppings like sliced radishes, extra cilantro, or a spoonful of salsa for more Mexican character.
Ingredients
- wheat tortilla - 4 piece
- eggs - 6 piece
- milk - 150 ml
- bell pepper - 1 piece
- onion - 0.5 piece
- cherry tomatoes - 150 g
- corn - 100 g
- yellow cheese - 120 g
- chili pepper - 0.5 piece
- vegetable oil - 1 tablespoon
- cilantro - 2 tablespoons
- salt
- black pepper
Preparation
- Preheat the oven to 180°C (top and bottom heat). Lightly grease a baking dish with oil.
- Cut the tortillas into squares or triangles with sides about 3–4 cm long.
- Remove the seeds and membranes from the bell pepper and dice it. Peel the onion and finely dice it. Finely chop the chili pepper, removing the seeds if you want a milder flavor.
- Cut the cherry tomatoes in half. Drain the corn in a sieve.
- Spread the tortilla pieces evenly over the bottom of the baking dish, then sprinkle with bell pepper, onion, corn, and half of the tomatoes.
- In a bowl, whisk the eggs with the milk, then add salt, pepper, and the chopped chili. Mix until the mixture is smooth.
- Pour the egg mixture over the contents of the dish, making sure the liquid seeps between the tortilla pieces.
- Sprinkle everything with grated cheese and the remaining tomatoes.
- Place the dish in the oven and bake for 20–25 minutes, until the eggs are set and the cheese has melted and is lightly browned. The center of the casserole should be springy when gently pressed with a spoon.
- After removing from the oven, let it rest for 5 minutes, then sprinkle with chopped cilantro and cut into portions.
Storage
Zapiekankę przechowuj w lodówce w naczyniu przykrytym folią. Podgrzewaj w piekarniku lub na patelni pod przykryciem na małym ogniu. Najlepiej smakuje w ciągu 24 godzin od przygotowania.
