Kick start your day with an amazing Mexican Breakfast Casserole recipe.

Mexican Breakfast Casserole
A classic recipe for a scrumptious and filling breakfast.

- Indian


- 1

Cooking Time

-10-15 Min


- main course


- Easy

Preparation Time

- 10 Min



  • 1 cup Sweet potato
  • 1½ cup potato
  • salt
  • black pepper
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 1 tsp olive oil
  • ½ tsp cumin seeds
  • 1 tsp ginger
  • 1 tsp garlic
  • ½ tsp turmeric powder
  • 2 tbsp onions
  • 1 tsp red chilli powder
  • 1 cup tomato puree
  • 200 gms Paneer
  • 1 cup boiled corn
  • ¼ cup nachos
  • 1 cup tomato
  • ½ cup red kidney beans
  • Cheese
  • Fried roti strips


  1. 1

    To marinate the potatoes: In a mixing bowl add sweet potato slices, potato slices, salt, black pepper, cumin powder, coriander powder and olive oil.
  2. 2

    Mix it well and keep it aside.
  3. 3

    For the sauce: Heat oil in a pan.
  4. 4

    Add cumin seeds chopped ginger, chopped garlic, salt, turmeric powder, cumin powder, coriander powder, chopped onions, red chilli powder and tomato puree.
  5. 5

    Mix it well.
  6. 6

    Cut paneer into slices and keep aside.
  7. 7

    For the layering: In a baking tray, add the potato mixture, the prepared sauce on it, followed by boiled corn kernels, salt, crushed black pepper and crushed nachos.
  8. 8

    Then, add another layer of the prepared sauce and paneer slices.
  9. 9

    Top if off with chopped tomatoes, boiled red kidney beans and mozzarella cheese.
  10. 10

    Preheat the oven at 170 C and bake it for 10 to 12 minutes.
  11. 11

    Garnish it with chopped coriander leaves, fried roti strips, nachos, spring onion green stalk and chopped tomatoes.

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