Breakfast Tortilla Pie

This tortilla casserole is perfect any time, with layers of tortilla, eggs, sausage, beans, and corn! It’s easily adaptable to be all vegetarian, too!

Note: This recipe post first appeared on May 5, 2011. The recipe has been updated from the archives with updated content and photographs, as well as improved kitchen notes and recipe annotation. I hope you enjoy this favorite from my kitchen.

Happy Cinco de Mayo!

By the time you see this, it will be long past breakfast, but no worries! This Breakfast Tortilla Pie is not just for breakfast, or for Cinco de Mayo, for that matter. It’s a Mexican casserole I certainly love serving for dinner any day of the week. It would even be wonderful on your Mother’s Day brunch menu.

This tortilla casserole was born years ago when I once opened a pack of tortillas to make breakfast burritos, something I often crave after a good morning work-out. There’s something about eggs and beans and avocados that my body hungers for in a post-exercise refuel. As I was assembling my ingredients on the counter and pulling pans out of the cupboard, my eyes spotted one of my pie plates on the shelf. It just seemed logical: I would make a tortilla pie!

How to Make Tortilla Casserole

Think of this as a the ultimate Mexican casserole! Layering freshly puffed tortillas with fillings such as chorizo, corn, bell pepper, beans and spicy pepper jack cheese is so simple, no rolling required! And baking the eggs in the dish gives the tortilla pie a hearty quiche-like base.

A spicy chorizo adds so much flavor to the dish, but I also like to make it vegetarian by substituting the sausage with meatless meat crumbles. You can also us more black beans or mushrooms — that all works!

If you have fresh tortillas on hand, be sure to cook the tortillas before layering. Pre-cooked tortillas makes this super quick to assemble, so I usually have that at the ready in the refrigerator for this and other quick meals.

A spicy pepper jack cheese also adds another layer of flavor, but I also make it with a simple sharp cheddar for my daughter who can’t handle the heat. When it comes out of the oven, all gooey with melted cheese, I just give it a fresh garnish of onions, tomatoes, cilantro and scallion, and it’s ready to serve!

More Mexican-Inspired Recipes

Looking for more fiesta-flavored recipes? Here are some other favorites.

Grilled Fish Tacos with Avocado-Cilantro Sauce

Grilled Fish Tacos with Avocado-Cilantro Sauce

Chipotle-Spiced Sweet Potato Tacos

Oven-Fried Crispy Shrimp Tacos with Quick Pickled Cabbage

Chipotle Chicken Tacos with Jicama Slaw

Taco Frittata

Baked Egg Taco Boats with Pulled Pork, Potatoes and Kale

Churro Doughnut Holes with Ice Cream and Cherry Chipotle Sauce

Baked Churro Ice Cream Sandwiches (Non-Dairy)

Mexican Street Corn Salad from Foolproof Living

Mexican Inspired Tofu Tacos with Chili-Lime Slaw from Vanilla and Bean

Breakfast Tortilla Pie

Breakfast Tortilla Pie is not just for breakfast! This tortilla casserole is perfect any time, with layers of tortilla, eggs, sausage, beans, and corn! Makes 1 9-inch pie.

Course Breakfast, Brunch, Dinner

Cuisine Mexican

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 6 people

Calories 764kcal

Preheat the oven to 450°F.

Beat the eggs with salt and pepper to taste and set aside.

Crumble the sausage into a skillet and brown over medium heat. Drain any excess oil.

Add the onions. When the onions are translucent, mix in the beans, bell pepper, corn and scallion. Remove from heat.

Lightly brush the bottom and sides of a 9-inch pie pan with olive oil and place one tortilla in the pan. Scoop about half of the sausage and vegetable mixture and spread into an even layer.

Pour some of the eggs over the mixture and top with cheese. Repeat with another layer of tortilla, filling, egg, and cheese. Place a final tortilla layer and top with cheese.

Lightly cover with foil and bake for about 30 minutes, or until the casserole is baked through and no longer jiggly. Remove the foil and bake for 5 minutes more to brown. Garnish with with cilantro, tomato, red onion, and scallion.

Carefully slice the tortilla pie and serve with sour cream, salsa and avocado.

Breakfast Tortilla Pie Tips/FAQ

Can I use fresh tortillas? Yes! If using fresh tortillas, cook the tortillas on non-stick skillet over medium-high heat, 30 seconds per side, until lightly browned and puffy. Set aside.

Can I make this vegetarian? Absolutely! I do this all the time. Substitute the chorizo for meatless meat crumbles or chopped mushrooms, or more beans!

Can I use ground beef? Definitely. You can use your favorite ground meat in this recipe.

Calories: 764kcal | Carbohydrates: 14g | Protein: 43g | Fat: 57g | Saturated Fat: 24g | Cholesterol: 292mg | Sodium: 2367mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1669IU | Vitamin C: 20mg | Calcium: 328mg | Iron: 5mg