Here in Southern California, we eat Mexican food weekly, if not daily.
And if we aren’t eating authentic Mexican food, we’re eating what I think of as Mexican-ish food — meals that hint at the flavors and style, or fuse what are thought of as Mexican ingredients with other cuisines.
It all ends up to be a creative melting pot of delicious dinners. like today’s Overnight Mexican Breakfast Casserole. Suitable for breakfast, brunch, lunch or dinner (with a green salad and some fruit on the plate), this is one versatile meal.
You assemble it the night before, put it in the fridge to mix, mingle and soak the tortillas, and bake it in the morning. It should serve 8-10, which makes it wonderful for a crowd, or perfect for a meal plus leftovers.
It’s easy to put together. Gather all your ingredients…
…roast the poblano peppers…
…mix the egg-milk part…
…make the layers…
…pour in the eggy milk…
Let’s make Overnight Mexican Breakfast Casserole, shall we?
This wonderful recipe came from the blog of my pal Karen Kerr, who writes the blog Karen’s Kitchen Stories . We’re doing an anniversary revival of the Secret Recipe Club . I was secretly assigned her blog to investigate and cook from this month, and today is our “reveal day.” Well, to be honest, I begged the SRC administrator to assign me either the blog of Sally Newton (Bewitching Kitchen), or Karen. The three of us used to get in a monthly throw-down over who could stalk their assigned blog, select and cook the recipe first. Or best. Or just neener neener neener. It was all very grown-up and mature, and I loved it.
Karen is known nationally as a superior bread baker. So really, I should have chosen one of her breads to shine the spotlight on. Honestly, though, bread is my crack, and if I baked one of her wonderful loaves, I would eat it. The whole thing. For you bread bakers, she has a Bread 101 here , and a HUGE index of bread recipes here . If she doesn’t have a recipe for the bread you want to bake, it probably isn’t worth baking. 😉
So instead of bread, I mined her site for dinners, because she’s a great cook and I knew I would come up with a winner. I was sorely tempted by…
- Orange Chicken:  Who doesn’t want this Chinese takeout replica that looks even better than anything from a restaurant?
- Stove-Top Tamale Pie:  Not a pie, not a tamale, but sort of a chili with cheese and cornbread dumplings, done stovetop. I want it for dinner tonight!
- Lightened Up Salmon Noodle Casserole : Celery, carrots, peas, salmon and egg noodles tossed in a sauce flavored with Dijon mustard and topped with a cheesy panko, green onion and celery leaf crust. Light, comforting, delish!
- Migas  — Tex Mex Scrambled Eggs, or sort of like a Denver omelet in scrambled egg form, with corn tortillas, jalapeno and cilantro, which makes all the difference.
But in the end, I couldn’t stop thinking about this Overnight Mexican Breakfast Casserole, which pushed all my buttons — versatile, easy to make, family-friendly, utterly delicious. We loved it, and my family asked for it again. That’s a sure sign of delight. We ate it with World’s Best Guacamole and Authentic Chunky Roasted Salsa .
What fun it was to revive the Secret Recipe Club for this post! Maybe we’ll do it again next year. You can see all my SRC recipes on this page , as well as the recipes that others chose to make from my blog.
If you like this recipe and want to save it, pin the image below to your Pinterest board.
If you’d like to see what else Secret Recipe Club tastemakers cooked up this month, browse the photo array below and click on any link to go to that recipe.
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