Mexican Breakfast Bake


Mexican Breakfast Bake

Mexican Breakfast Bake
35 Min

Loaded with tons of flavor, our Mexican Breakfast Bake is a great gluten-free option that is super easy to make and is perfect for a nice weekend brunch at home!

What You'll Need

  • 1/2 pound bulk pork sausage
  • 6 (5-inch) corn tortillas
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 3 eggs
  • 1 1/2 cup heavy cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt
  • 2 scallions, thinly sliced
  • 1 tablespoon chopped fresh cilantro

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9-inch pie plate with cooking spray.
  2. In a large skillet over high heat, brown sausage until no longer pink, stirring to crumble; drain liquid.
  3. Place corn tortillas in prepared pie plate, overlapping and extending up sides. Evenly layer cheeses and sausage over tortillas.
  4. In a medium bowl, whisk eggs, cream, chili powder, cumin, salt, scallions, and cilantro. Slowly pour mixture over sausage.
  5. Bake 35 to 40 minutes, or until center is set. Serve immediately.


  • If you're not shredding your own cheese, check the ingredient labels of your packaged cheeses to make sure they're gluten free.
  • For a gluten free dessert option, try our sweet and refreshing Peach Melba Parfaits!

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To go with the Mexican theme, I might use some market - made chorizo as the pork. There has got to be a way around the soggy bottom problem. Perhaps you could blind bake the tortilla shell first, remove it from the pan, then bake the egg mixture in the same pan. If the pan is greased well, you could scoop it out after it is set into the crispy shell, and serve. Otherwise you might have better luck by using less cream / liquid in the recipe.

I can't wait to try this! You always have rich creaminess when you use cream in a recipe! You could kick up the heat a notch by using spicy sausage, too.

Made this for Sunday brunch a couple weeks ago. We both really liked it, even as left-overs. Will make again. Have to use corn tortillas so you get a good crust!

I made this for dinner tonight, and it was very good. I used flour tortillas, and they were crispy and very good on the sides, but did not crisp up at all on the bottom. I think corn tortillas as the recipe called for might get crisper on the bottom. Very good flavors. I will make again :-)

Wowie - zowie!! Super, duper, excellent. It took me a little while to put together, but OH was it worth it. Excellent family feedback, as well. Is now our favorite breakfast casserole. We used sour cream on top. I recommend A++!

Saw this GF dish on the show this week and was elated to FINALY see you doing a recipe for us with celiac disease. I was told no Wheat, Barley, Rye and Oats. However you showed processing them and all I have read says only those fine processed in a GF free place may be used. Watch you on my local tv station Krcg Jefferson City, Missouri and daily check the emails and many recipes I want to try I must reject because ingredients aren't GF free. Thanks again. Juanita


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