Mexican brunch casserole – sweet corn, bell pepper, smoked chicken breast, and whisked eggs, with cheddar cheese and topped with fresh salsa. This one pot bake is moreish and turned out way better than I expected it. Perfect for Sunday brunch or as a make-ahead breakfast option. Just pop it in the microwave in the morning and enjoy the gooey, cheesy, eggy yumminess!
This Mexican brunch casserole features smoked chicken, but you can totally skip that. And you can add as many toppings as you want – bell pepper, corn, black beans, red beans and tomatoes. Top it with fresh salsa, and avocados if you are lucky enough to ripe them in time.
Looking for more brunch options? Try these –
Roasted garlic and tomato spaghetti
Taco spice one pot pasta
Tomato and zucchini galette
10 best sandwiches to try
Ingredients For Mexican brunch casserole – for 3 to 4
- Eggs – 3
- Olive oil – 1 tbsp
- Red onion – 1, medium, chopped
- Garlic – 2-3 cloves, finely chopped
- Chicken breast – 125g
- Taco spice mix – 2 tbsp (I love Trader Joe’s)
- Tomato – 1, medium-sized, chopped
- Green capsicum – 1, medium-sized, chopped
- American corn kernels – 1/2 cup
- Milk – 3 tbsp
- Salt and pepper – to taste
- Quesadilla – 2, large
- Cheddar cheese – 1/2 cup, shredded
- Salsa – to serve (Find the recipe here)
Method
- Heat oil in a pan, add onions and garlic, and toss for 2-3 minutes, until slightly transparent.
- Use a precooked smoked chicken breast, or you can cook it if using a raw one. Smoked chicken breast adds to the flavour. If using raw chicken, cook on each side for about 4-5 minutes. Use 2 forks and pull the meat apart.
- Add the pulled chicken to the pan, and cook for 2 minutes. Add taco spice, mix well, and cook on low heat for 5 minutes.
- Mix in chopped capsicum, tomatoes and sweet corn. Cook for 5 minutes and set aside.
- Whisk together the eggs with milk, salt and pepper.
- Take a baking dish and spray some oil.
- Cut the tortilla wraps into quarters and sixths and line the bottom of the baking dish completely with it.
- Add 1/3 of the chicken and veggie mixture and 1/3 of the egg mix, sprinkle with some cheddar and repeat until you are through with it.
- Cover with aluminum foil and bake in a pre-heated oven at 180 degree Celcius for 30 minutes,
- Remove the foil and bake for another 10 minutes.
- Serve with fresh salsa!
Check out the recipe video –