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Mexican Breakfast Casserole

Total Time

Prep: 15 min. + chilling Bake: 40 min.


4 servings

“I make this recipe whenever I'm having overnight guests,” writes Leona Hansen of Kennedy Meadows, California. “Fresh fruit and tortillas or sweet rolls go very well to complete breakfast.”


  • 4 cups cubed day-old French bread
  • 1 cup cubed fully cooked lean ham
  • 1 can (4 ounces) chopped green chilies
  • 1/4 cup chopped sweet red pepper
  • 1-1/4 cups egg substitute
  • 1 cup fat-free milk
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon paprika
  • 1-1/4 cups shredded reduced-fat cheddar cheese
  • Salsa, optional


  1. In an 8-in. square baking dish coated with cooking spray, combine the bread cubes, ham, chilies and red pepper.
  2. In a small bowl, whisk the egg substitute, milk, onion powder, cumin, mustard and cayenne. Pour over bread mixture; sprinkle with paprika. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Serve with salsa if desired.

Nutrition Facts

1 each: 305 calories, 11g fat (6g saturated fat), 40mg cholesterol, 1154mg sodium, 25g carbohydrate (7g sugars, 2g fiber), 28g protein.

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