Healthy Mexican Breakfast Casserole (Gluten Free)
This healthy, gluten-free Mexican breakfast casserole is a protein-packed, make-ahead miracle. It features a clever grain-free base with lean ground turkey, black beans, and a flavorful egg custard, all baked to golden perfection for a satisfying and stress-free morning meal.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large mixing bowl
- Whisk
- Wooden spoon or spatula
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Can opener
- Colander
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 pound lean ground turkey or chicken
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 jalapeño, seeded and minced optional
- 3 cloves garlic, minced
- 1 tablespoon Homemade Fajita Seasoning
- 1 cup frozen corn kernels
- 10 large eggs
- ½ cup unsweetened almond milk or regular milk
- 1 cup shredded Mexican blend cheese or sharp cheddar
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
- Optional toppings: sliced avocado, pico de gallo, Greek yogurt, hot sauce
Instructions
- Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with cooking spray or a little oil.
- Heat the avocado oil in a large skillet over medium-high heat. Add the diced onion and bell pepper, and cook for 4-5 minutes until softened.
- Add the ground turkey or chicken, breaking it up with a wooden spoon. Cook until no longer pink, about 6-8 minutes.
- Stir in the minced garlic, jalapeño (if using), and Homemade Fajita Seasoning. Cook for one minute until fragrant.
- Fold in the drained black beans, diced green chiles, and frozen corn. Remove the skillet from the heat and let it cool slightly.
- In a large bowl, crack the 10 eggs. Add the 1/2 cup of almond milk, 1/2 teaspoon of salt, and a few cracks of black pepper. Whisk vigorously for about 30 seconds until the mixture is uniform, pale yellow, and slightly frothy.
- Spread the meat and vegetable mixture evenly across the bottom of the prepared baking dish. Pour the egg custard over the top, making sure it seeps down through all the crevices. Gently shake the dish to distribute the liquid.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25-30 minutes, until the center is set (it shouldn't jiggle when you shake the pan) and the top is golden brown. A knife inserted into the center should come out clean.
- Let the casserole rest on the counter for at least 10 minutes before slicing. Garnish with fresh cilantro and your favorite toppings.
Notes
To make it vegetarian, omit the ground meat and add an extra can of black beans or a cup of sautéed mushrooms and zucchini. For a dairy-free version, use a dairy-free shredded cheese alternative and unsweetened oat milk or coconut milk. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave or oven. To freeze, wrap the cooled, unsliced casserole tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not skip the resting time after baking, as it ensures clean slices.