Wednesday, June 10, 2015

Overnight Mexican Breakfast Casserole

overnight mexican breakfast casserole
  • 1 (14 oz.) can black beans or pinto beans, drained and rinsed
  • 2 (10 oz.) cans Rotel, drained (I use one mild green chile and one cilantro and lime)
  • 1/4 tsp. salt
  • 2 c. shredded Colby Jack cheese blend
  • 2 slices thick cut bacon, cooked and crumbled
  • 5 large eggs
  • 1/2 c. low-fat milk
  • 1/2 T. Chipotle Tabasco sauce
  • 8 corn tortillas
  1. In a large bowl, stir together black beans, Rotel, and salt.
  2. Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
  3. Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
  4. Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
  5. Add another layer with remaining 4 tortillas.
  6. Top with remaining bean mixture.
  7. Sprinkle crumbled bacon over bean mixture.
  8. In a separate bowl, whisk together eggs, milk, and Tabasco sauce.
  9. Pour egg mixture over everything.
  10. Cover, and chill for at least 3 hours or overnight.
  11. Preheat oven to 350 F.
  12. Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
  13. Bake for 30-40 minutes.
  14. Top with remaining 1 cup cheese.
  15. Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
  16. Let stand 5-10 minutes, uncovered, before serving.

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