Mexican Breakfast Burrito Egg Bake – Make Ahead, Gluten Free and Vegetarian! – 80 Twenty Nutrition

Mexican Breakfast Burrito Egg Bake – Make Ahead, Gluten Free and Vegetarian!

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Make ahead breakfasts are the absolute best. Especially when you’re hosting lots of people and need to make something that’s low stress and super easy. My family is big on egg bakes for that reason. We typically make them with bread and sausage, but I wanted to create something with Mexican flavors. The result? This Mexican Breakfast Burrito Egg Bake that’s gluten-free and vegetarian! It’s loaded with fiber from the pinto beans and spinach, and I’m obsessed with the incredible flavor of corn tortillas. So delicious!

Mexican Breakfast Burrito Egg Bake - Make Ahead, Gluten Free and Vegetarian - recipe by Christy Brissette media registered dietitian 80 Twenty Nutrition

We have them every year on Christmas morning and have made them for wedding brunches, showers, you name it. Everyone loves them and they feed a hungry crowd! Egg bakes are also great if you’re craving breakfast for dinner – one of my favorite meals as a kid and still as an adult!

I say to use mild salsa in this recipe because that way people can customize the level of spiciness themselves… aka put some hot sauce on the table for those who like it caliente!

And for some other breakfast for dinner ideas, check out my Sweet Potato Egg Skillet with Spinach and Mushrooms. It’s super satisfying and easy to make.

Mexican Breakfast Burrito Egg Bake - Make Ahead, Gluten Free and Vegetarian!

This Mexican Breakfast Burrito Egg Bake is the perfect make ahead brunch recipe. It has everything you love about a breakfast burrito (eggs, corn tortillas, salsa, cheese) deconstructed to make your prep easier for your family or a crowd. This egg bake is gluten-free and vegetarian! Plus it's loaded with fiber from the pinto beans and spinach. You'll love it!
Servings 8


  • 14 oz canned pinto beans rinsed well
  • 2 cups mild salsa
  • 2 cups baby spinach chopped
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 8 corn tortillas (gluten-free)
  • 1 1/2 cups shredded sharp cheddar cheese
  • 6 large eggs
  • 1/2 cup low fat milk


  • In a large bowl, combine the pinto beans, salsa, chopped spinach, cumin and oregano.
  • Spray a 9x9-inch baking dish with non-stick cooking spray or grease with avocado oil.
  • Spread 1/4 cup of the beans and salsa evenly in the baking dish as your first layer. Lay 4 tortillas on top (it’s okay if they overlap).
  • Spread half of the remaining beans and salsa on top and sprinkle with half of the cheese. Lay the rest of the tortillas on top and cover with the rest of the beans and salsa.
  • In a medium bowl, whisk your eggs and milk together. Then pour the eggs over your layered beans, salsa and tortillas.
  • Cover your egg bake with plastic wrap and let it sit in the fridge overnight.
  • The next morning, preheat your oven to 350 F. Take your egg bake out of the fridge and cover it with foil. Bake for 35 minutes.
  • Sprinkle the rest of your cheese (3/4 cup) on top and put the egg bake back in the oven uncovered for 5 minutes, or until the cheese melts. Broil for 2 minutes if you want the cheese to get golden and bubbly. Enjoy!
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