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5 from 1 vote

Skinny Mexican Breakfast Casserole

Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 8
Author The Seasoned Mom


  • 4 eggs
  • 6 egg whites
  • 1 ½ cups low-fat milk
  • 1 pound extra-lean ground beef cooked and drained
  • 1 packet taco seasoning
  • 1 red bell pepper diced
  • ¾ cup sliced green onions
  • 1 ½ cups reduced-fat Mexican blend shredded cheese divided
  • 9 corn tortillas
  • Optional: salsa chopped tomatoes, sour cream, avocado/guacamole for serving


  • Preheat oven to 350 degrees F. Spray a large 13-inch by 9-inch baking dish with cooking spray and set aside.
  • In a bowl, stir together ground beef and taco seasoning. Add red pepper, green onions, and 1 cup of the cheese. Toss together.
  • In a separate large bowl, beat eggs, egg whites, and milk with a whisk until combined.
  • Place 3 tortillas in the bottom of your prepared casserole dish, tearing if needed to fit the bottom of the dish.
  • Top the tortillas with half of the beef mixture. Layer 3 more tortillas on top, then top those tortillas with the remaining beef mixture. Top that layer with the 3 remaining tortillas. Pour egg mixture over tortillas. Sprinkle remaining ½ cup of cheese on top.
  • Cover casserole tightly and bake for about 45 minutes, or until the center is set. Remove the cover and cook for an additional 5-10 minutes to allow the cheese on top to brown and crisp slightly.
  • Serve with salsa or diced tomatoes, sour cream, avocado, or guacamole.