Gluten free Tex-Mex breakfast casserole is something I came up with out of necessity. But also through ingredients that I had in the fridge. In a busy household breakfast casseroles are very helpful, to just reheat in the oven or microwave.
You can also prep many Breakfast casseroles the night before and cook in the morning, so no hectic prep first thing in the morning. With many kids in my home this is a must.
Breakfast casseroles are a weekly meal that I make. It’s an easy meal that I can pack for my husband or he can easily reheat for himself when he is home.
If your finding it too much to cook breakfast everyday, do try a breakfast casserole and see how much easier your mornings will be.
Gluten Free Tex-Mex Breakfast Casserole
1 Tbsp lard or oil of choice
6-8 corn tortillas
8 ozs Grassfed Ground beef
2-3ozs Cream cheese
3 green onions diced
1 bell pepper diced
1 Banana pepper or Jalapeno diced (optional)
12 eggs
1/2 cup sour cream
Seasoning Mix:
1 tsp Onion powder
1 tsp Garlic powder
1/2 tsp dried cilantro
1/2 tsp coriander powder
1 tsp cumin powder
1tsp chili powder
1tsp paprika
salt and pepper to taste
1.Preheat oven to 400F.
2. Grease a baking dish and place your corn tortillas to mostly cover the base.
3. Bake in the oven for 20 to 30 minutes till partly hardened. Set aside.
4.Whilst the tortillas are baking heat a frying pan over medium heat and add cooking fat.
5. Cook peppers and onions for 5 to 10 minutes, stirring every so often. Cook till softened .
6. Add vegetables on top of your tortillas.
7. Add a little bit more fat to the frying pan and cook ground beef till brown, stir in cream cheese till just combined.
8. Add seasoning mix to meat, stir through and add to vegetables.
9. Whisk eggs with sour cream and pour over your vegetables and meat.
10. Cook 30 to 40 minutes or until done.
11. Serve with sour cream, hot sauce, salsa or as is.