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Skinny Mexican Breakfast Casserole

Skinny Mexican Breakfast Casserole
Skinny Mexican Breakfast Casserole
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"Get ready for an easy, healthy, make-ahead breakfast, lunch, or dinner option that pleases kids and adults alike! This Skinny Mexican Breakfast Casserole is packed with flavor, protein, veggies, and cheese! Its a delicious and nutritious way to indulge your cravings for zesty South of the Border brunch fare at any time of day."

NotesThis is a great make-ahead option that can be prepared the night before and then baked in the morning.

Serves8 People

Preparation Time15 min

Cooking Time50 min

Cooking MethodOven

Cooking Vessel Size13 x 9-inch Baking Dish

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I kind of agree with the commentators below that when I make this recipe, the skinny part quickly goes away. I've tried making the ground beef with some fajita seasoning and that seemed to go overe well, but I'd rather use some chorizo, or a mix of ground beef and chorizo in this. I don't usually season the ground beef when I make it this way, preferring to let the juices from the chorizo blend in and flavor the ground beef.

Even though this contains so many eggs, I wouldn't make it as a breakfast casserole. I would make it for dinner, and maybe try Ruthep's idea to use spicy sausage instead of ground beef. I don't use egg whites, either, so I would just use whole eggs. I probably will take the "skinny" away from the recipe!

I love the option to make ahead of time and bake when you are ready. To make low starch, you could forgo the corn tortilla layers. This would taste good made with a spicy sausage too instead of ground beef. I don't do egg whites either. Instead I use 7 whole eggs instead of 4 eggs and 6 egg whites.


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