Skinny Mexican Breakfast Casserole (meatless)

Skinny Mexican Breakfast Casserole (meatless)

0 from 0 votes
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course All Recipes, Breakfast
Cuisine All, Bodybuilding Friendly
Servings 8


  • 1 1/2 cups low fat milk 1%
  • 3/4 cup green onion sliced thin
  • 1 package mild taco seasoning
  • 6 large eggs
  • 6 cups egg whites
  • 1 cup red pepper diced
  • 2 cup reduced fat Mexican Shredded Cheese
  • 9 corn tortillas


  • 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 taco seasoning, 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 vegetable mixture. Layer 3 more tortillas on top, then top those tortillas with the remaining vegetable mixture. Top that layer with the 3 remaining tortillas. Pour egg mixture over tortillas. Sprinkle remaining 1 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.
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