Overnight Mexican Breakfast Casserole

8 55 252
Ingredients Minutes Calories
Prep Cook Servings
5 min 50 min 6
Overnight Mexican Breakfast Casserole
Health Highlights


1 can (15oz) Black beans, canned (or pinto, drained, rinsed)
5 serving VeganEgg
1/2 cup Soy milk, unsweetened
1 cup Parmesan cheese, vegan (or other kind of vegan cheese)
1/4 tsp Salt
1/2 tbsp Tabasco sauce
2 can (10 oz) Tomatoes and green chiles, canned (choice of flavour)
8 small tortilla(s) Tortilla, corn


1. Preheat oven to 350oF.

2. Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.

3. In a large bowl, stir together black beans, canned tomatoes and chiles, and salt.

4. Spread a heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.

5. Place 4 tortillas over the bean mixture, overlapping tortillas slightly.

6. Layer half of bean mixture and then 1/2 cup of shredded cheese over tortillas.

7. Add another layer with remaining 4 tortillas. Top with remaining bean mixture.

8. In a separate bowl, whisk together eggs, milk, and Tabasco sauce. Pour egg mixture over everything.

9. Bake for 30-40 minutes.

10. Top with the remaining 1/2 cup cheese and return to oven, baking uncovered, for another 5 minutes, or until cheese is melted.

11. Let stand 5-10 minutes before serving.



are a great source of protein and are high in fibre!

Nutrition Facts

Per Portion

Calories 252
Calories from fat 87
Calories from saturated fat 37
Total Fat 9.7 g
Saturated Fat 4.1 g
Trans Fat 0
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.2 g
Cholesterol 0
Sodium 1076 mg
Potassium 587 mg
Total Carbohydrate 33 g
Dietary Fiber 9.3 g
Sugars 0.5 g
Protein 13.2 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 1.2
Milk Alternative 0.6
Vegetables 2.0

Energy sources


Meal Type(s)

  • Jennifer Baker Jennifer Baker (March 23, 2024, 11:56 a.m.)

    I would add meat... sausage or chorizo. Onion. Mexican white cheese.
    Good vegetarian dish