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Mexican Breakfast Chicken Tortilla Lasagna Casserole - BoulderLocavore.com

Mexican Breakfast Chicken Tortilla Lasagna Casserole

I love a hearty recipe for breakfast and this Mexican Breakfast Chicken Tortilla Lasagna Casserole is just the ticket for a stick-to-your-ribs, bursting with spicy flavor and protein for sustained energy. Want to know a secret? It really is great for any meal of the day!
Course Breakfast
Cuisine American
Keyword Mexican breakfast casserole
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12 Serves 9-12
Calories 413 kcal
Author Toni Dash


  • 16 6-inch diameter Flour Tortillas (I used Udi’s Gluten-Free small size; corn tortillas can also be substituted), each cut in half
  • 6 thick sliced Bacon
  • 1 tablespoon Unsalted Butter , plus extra to grease the baking dish
  • ½ Yellow Onion , chopped
  • 6 large Eggs , whisked in a medium mixing bowl with 1 teaspoon of milk
  • 1 15- ounce can Diced Tomatoes
  • 1 15- ounce can Black Beans , drained and rinsed
  • 2 cups Chopped Cooked Chicken (rotisserie chicken works great)
  • 1 15- ounce can Red Enchilada Sauce , mild or medium to preference (note: be sure it is gluten-free if making the recipe gluten-free)
  • 1 teaspoon ground Cumin
  • Optional: For more spicy heat , 1/2 teaspoon Cayenne Pepper or a chopped seeded Jalapeno Pepper
  • 3-4 cups prepared grated Mexican Cheese blend


  1. Preheat the oven to 350 degrees F. Grease a 13-inch by 9-inch baking pan and set aside.
  2. In a large skillet or griddle, cook the bacon over medium-high heat until done but NOT crisp. Drain on paper towels to absorb excess fat. Once drained, chop the bacon.
  3. In a large skillet (can wipe out the bacon skillet to use it as well), melt the tablespoon of butter over medium-high heat. Add the chopped onions and sauté until translucent and soft; 2-3 minutes. Pour in the whisked eggs and cook, stirring frequently as the eggs scramble. Break up any large pieces of eggs as you cook them.
  4. Add the tomatoes and liquid, black beans, chicken, enchilada sauce, chopped bacon and cumin to the eggs. Lower the heat to medium-low, stir to fully combine and allow mixture to simmer for 5 minutes.
  5. Line the prepared baking dish with 10 of the tortilla halves to fully cover the bottom of the pan. Sprinkle with 1 to 1 ½ cups of cheese to evenly cover the tortilla halves. Spoon half of the skillet mixture over the cheese to evenly cover.
  6. Repeat step 5.
  7. Layer the remaining tortilla halves on the top of the last layer and sprinkle evenly with the remaining cheese. Cover with foil and bake 25-30 minutes. TIP: to prevent the cheese from sticking to the foil, spray the shiny side of the foil with no-stick spray and place that side facing the casserole.
Nutrition Facts
Mexican Breakfast Chicken Tortilla Lasagna Casserole
Amount Per Serving
Calories 413 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Cholesterol 127mg42%
Sodium 1182mg49%
Potassium 385mg11%
Carbohydrates 33g11%
Fiber 4g16%
Sugar 5g6%
Protein 21g42%
Vitamin A 640IU13%
Vitamin C 5.9mg7%
Calcium 406mg41%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.