This post has been sponsored by American Greeting but as always, all opinions are my own.
This year marks the 6th anniversary of my mother’s passing. I would be lying if I were to tell you that the idea of celebrating Mother’s Day hasn’t been hard. It has been very tough. However, this year I feel somewhat different. Because for almost a year now, I have been intentionally working on being grateful about what I have instead what I don’t.
What I currently have is the woman I am because of my mother and the wonderful memories that I have of her. I am also very lucky to have mothers within my circle of family and friends. That is why this year, I am choosing to focus on those valuable relationships rather than the fact that I don’t have a mother to celebrate with on Mother’s Day.
It is easier said than done, but it is a start.
To celebrate, I invited a few of my friends who are mothers for a Mexican-themed brunch. It will be a potluck-style gathering where everyone will bring a dish. As the hostess, I am responsible from margaritas, this Mexican Breakfast Casserole and the table set up. I plan on setting the table with the plates that I bought from San Miguelle de Allende along with fresh flowers and handwritten Mother’s Day greeting cards.
I don’t know about you, but I think colorful and well-written greeting cards can elevate any table setting and make people feel special. It also cheers people up and let them know that you are thinking about them.
I have a box full of greeting cards that I was gifted over the years. Most of the people who wrote them are no longer in my day-to-day life, but our memories together are there for me whenever I want to remember.
Whenever I want to get a thoughtful greeting card, I go to Target. They regularly update their greeting cards section with the most beautiful cards, perfect for any occasion and message. I was there yesterday and once again, they didn’t disappoint. There were so many options for Mother Day’s greeting cards all with a thoughtful and well written message. Of course, I picked a few of them to use in my setup.
About This Mexican Breakfast Casserole Recipe:
Though I named this recipe Mexican Breakfast Casserole, you could also call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is eggs mixed with cream, cheese, and pre-cooked vegetables and baked in a casserole dish. It is almost like a vegetable packed egg souffle dish.
The recipe has two folds. First, you cook the vegetables. You do this first as it is important to allow the mixture to cool before you mix it with the egg mixture. In terms of veggies, I used onions, bell peppers, zucchini, and spinach and flavored them with cumin and coriander.
Second, you prepare the egg mixture. For a 9X11 casserole dish, I used 10 eggs and 1 cup of half and half. I know that most egg souffle recipes use heavy cream, but I wanted a lighter breakfast so I opted for half and half instead. Though if you want, you can certainly use heavy cream.
If you have ever made souffle, you know that for a thick, soft, and creamy souffle it is imperative to whisk eggs well to incorporate air in them. This recipe is no different. You need to make sure to whisk eggs very well before and after you add in the cream.
Once your egg mixture is ready, you fold in the cooled vegetables and cheese. In terms of cheese, I used shredded Monterey Jack, but Mexican three cheese mix, cheddar, or mozzarella would also work.
As we are just a few weeks away from Mother’s Day, I wanted to take a moment and wish all of the mothers out there a happy Mother’s Day. If you are like me, not a mom but love to celebrate the mothers in your life, I recommend going to Target and picking up a few fun and thoughtful cards to gift those special people in your life. Be sure to check out the Target App for a Cartwheel offer on Mother’s Day greeting cards between April 29th through May 13th 2018.
Other Mexican Recipes You Might Like:
- Mexican Street Corn – My favorite Mexican street corn made two different ways – Corn on the grill and corn on the stove top
- Mexican Quinoa Recipe – A weeknight one pan recipe that comes together in less than 30 minutes.
- Easy Mexican Recipes – A round-up of my favorite easy Mexican recipes all in one place
- Vegan Burrito Bowl – All the burrito ingredients we love are placed on a bed of brown rice and drizzled with chipotle cashew cream sauce
- Authentic Huevos Rancheros – The authentic egg dish of Mexico made at home
- Black Bean and Corn Salad – My favorite potluck salad made in less than 30 minutes.
- Chicken Quesadilla Cake – This is my go-to recipe when I am entertaining
- Homemade Corn Tortillas – Learn how to make corn tortillas at home with step-by-step instructions
- Mexican Street Corn Salad – A refreshing Mexican themed summer salad made with sweet summer corn.
- Mexican Style Stuffed Peppers – A crowd-pleaser dinner recipe perfect for meal prep.
- Mexican Sweet Corn Pasta Salad – The perfect potluck dish for any time of the year.
- Need more inspiration? Check out all other Mexican Recipes & Breakfast Egg recipes.
Mexican Breakfast Casserole
For The Veggies:
- 1 tablespoon olive oil
- 1 medium onion
- 1 red or green bell pepper or 2 small jalapenos, chopped
- ½ teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 2 cloves of garlic minced
- 1 medium-sized zucchini shredded and placed in a colander to squeeze its juices
- 2 cups fresh spinach
For the Eggs:
- 10 large eggs
- 1 cup half and half
- ½ teaspoon baking powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup Monterey Jack cheese shredded & divided (or Cheddar and mozzarella would work as well)
- 1 cup cherry tomatoes sliced in half
- 3 tablespoons cilantro chopped (more as garnish)
- ½ small red onion chopped
- 1 avocado sliced
- 2 tablespoons lime juice freshly squeezed
- Salt and pepper
- To cook the veggies: Heat olive oil in a large pot over medium heat.
- Add in the onion and bell pepper. Cook until they are translucent, 5-6 minutes. Add in the garlic, cumin, coriander and cook until fragrant, 30-45 seconds. Stir in the shredded zucchini and cook for a minute or so. Add in the spinach and cook until spinach is cooked through, 3-5 minutes. Set aside to cool.
- To prep the casserole: Pre-heat the oven to 350 degrees.
- Crack your eggs into a bowl and whisk for a few minutes. This step is important as it gives your casserole a good body. Whisk in half and half, baking powder, salt and pepper. Stir in half of the cheese and the now-cooled vegetable mixture.
- Pour it into a casserole dish (mine is 9X11)* and sprinkle the top with the rest of the cheese.
- Bake for 45-50 minutes or until it is puffed. Take it out of the oven and set aside.
- To make the garnish: Mix together all the ingredients in a bowl. Season it well with salt and pepper.
- Slice the Mexican Breakfast casserole and serve it along with the garnish or just by itself.
- please read the blog post to get more information on make ahead, storage, and using other types (with different dimensions) of casserole dishes.