Go ahead and hit the snooze button because this make-ahead Tex-Mex breakfast bake, with black beans, red bell pepper, red onion, eggs, and corn tortilla strips, is prepped the night before making Saturday breakfast or brunch a deliciously easy way to start the weekend.
Tex-Mex Breakfast Bake
When breakfasting or brunching at home on the weekends, preferably after a nice long sleep-in, you really can’t go wrong with a big baking dish full of savory flavors that pair perfectly with a hot cup of coffee and maybe a mimosa or bloody mary or other ‘before noon’ adult beverage because, remember, it’s the weekend and we all deserve to live a little.
And while I realize it’s only just Monday with days standing between us and next weekend, I wanted to get this Tex-Mex breakfast bake on your radar now so you have plenty of time to plan the special breakfast/brunch you’re going to want to have when Saturday gloriously rolls-around again.
Make it Ahead
Those are magic words, right? Unless you want to get up earlier than everyone else and prep this dish bleary-eyed and half resentful because, on one hand, you totally don’t mind getting up early to make a delicious breakfast for everyone, but seriously? Why are you always the one that gets up early to make breakfast?
Make this one a two-parter: 90% of it can be prepped the night before and stored in the fridge until the next morning when all that’s left to do is add the eggs and toss it in the oven.
You get to sleep in longer, everyone gets a big o’ slice of Tex-Mex breakfast bake, and no one will feel resentful. In other words, a happy Saturday for all.
Make it Your Own
This may or may not be a surprise, but a lot of people choose not to follow recipes which I applaud despite the fact that I faithfully write-up recipes to post here on this blog. I write them for that person who needs a gentle hand to lead them from beginning to the finished dish, but in my heart, I assume that most people use my recipes as inspiration or tweak them to suit their personal tastes. Speaking of which, I would love to know which you are – a true-blue recipe follower or a live-on-the-edge recipe changer? Let me know in the comments!
This Tex-Mex breakfast bake in all it’s black bean, red bell pepper, and red onion splendor is ripe for customization. Like a little heat? Some jalapeno or diced green chile would be a great addition. Maybe pinto beans are more your style instead of black beans, or maybe go a little crazy and cook up some breakfast sausage to toss into the mix.
So, give yourself something to look forward to next Saturday and add this one to your shopping list. When Saturday rolls around and you’re digging into this you will so thank yourself.
Have a great week!
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Most of the prep for this breakfast bake is done the night before making the morning you serve it a relaxing and easy start to the day.
- 2 slices bacon, cut into small pieces
- 1 large russet potato, diced small
- 1/2 red onion, diced small
- 1 red bell pepper, diced small
- 1 (15-ounce) can black beans, drained and rinsed
- 1 tablespoon chili powder
- 1/2 tablespoon cumin
- 1 tablespoon chopped cilantro
- 2 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- Cooking spray
- 4 large corn tortillas (I used Mission brand)
- 8 eggs
- Sour cream (optional for serving)
- In a large pan, cook the bacon over medium heat until crispy. Remove it from the pan and let it drain on some paper towels. Add the potatoes to the bacon fat and stir them around to get them coated. Let them cook, stirring occasionally, for about 5 minutes or so. Add the onion and bell pepper and stir to combine. Cook it all for another 5 minutes or until the vegetables are tender.
- Add the black beans, chili powder, cumin, cilantro, and cooked bacon to the pan and stir well. Add 2 teaspoons of salt and let it all cook for another 4-5 minutes. Remove the pan from the heat.
- Spray a large baking dish with cooking spray. Spoon about 1/2 of the black bean mixture into the bottom of the dish. Cut 2 corn tortillas into strips and spread them over the top. Add the other half of the bean mixture. Cover the dish and place it in the refrigerator overnight.
- The next morning, preheat the oven to 350 degrees. Cut the other two corn tortillas into strips. Uncover the baking dish and spread the corn tortilla strips over the top of the bean mixture. In a medium bowl, beat the eggs and season them with 1/2 teaspoon salt and the black pepper. Pour the eggs into the baking dish.
- Bake at 350 degrees for 30 minutes or until the eggs are set. Slice and serve with a dollop of sour cream.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Serving Size: 1/6 of recipe
- Calories: 296
- Sugar: 2g
- Sodium: 1448.2mg
- Fat: 11.2g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.7g
- Trans Fat: 0g
- Carbohydrates: 33.2g
- Fiber: 7.7g
- Protein: 16.6g
- Cholesterol: 254.2mg
Keywords: tortilla breakfast casserole, make-ahead breakfast casserole
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.