Description
A delightful and hearty dish bringing the flavors of traditional Mexican breakfast in a convenient casserole format, perfect for brunch or family breakfast.
Ingredients
- 8 corn tortillas
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup salsa (store-bought or homemade)
- 1/2 cup black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh cilantro, chopped (optional)
- Sliced avocado (optional)
- Sour cream (optional)
- Sliced jalapeños (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a 9×13 inch baking dish, lay down the corn tortillas in a single layer, slightly overlapping them if needed.
- In a large bowl, whisk together the eggs, milk, ground cumin, paprika, salt, and pepper until well combined.
- Stir in the drained black beans and salsa into the egg mixture.
- Carefully pour the egg and bean mixture over the layered tortillas in the baking dish, ensuring even coverage.
- Top the mixture with shredded cheddar cheese.
- Place the casserole in the preheated oven and bake for about 30-35 minutes or until the egg is set and the cheese is bubbly and golden.
- Once done, remove the casserole from the oven and let it cool slightly before serving.
Notes
Feel free to customize with additional veggies or spices to suit your taste. This casserole is great on its own or with a side of fresh fruit.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican