mexican-bkfst-casserole

Do you ever find yourself with a huge pile of leftover tortillas?  Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story.  I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse.  At least tortillas are delicious, versatile rounds of flour and lard.  You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips.  You can even replace the bread chunks in your breakfast casserole with tortillas.

Brilliant!

Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture.  The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection.  If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.

I used flour tortillas because I prefer them.  I have not tried this recipe with corn tortillas.  Let me know if you do!

With the cold weather lately, casseroles just seem like the perfect meal to warm you up.   ‘Tis the season for casseroles and soups!

Stay warm out there!

Mexican Breakfast Casserole {Vegetarian}

Rating: 51

Prep Time: 8 hours

Cook Time: 35 minutes

Total Time: 8 hours, 35 minutes

Yields: 6-8 servings

Calories per serving: 345

Fat per serving: 9.6g

Mexican Breakfast Casserole {Vegetarian}

Ingredients

  • 1 cup salsa
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn, rinsed and drained
  • 8 or so large flour tortillas, cut in half
  • 1 cup (4-ounces) shredded Mexican blend or Monterey Jack cheese
  • 1 cup low-fat sour cream
  • 1 cup fat-free milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 large eggs
  • 3 large egg whites
  • Cooking spray

Directions

  1. Combine the salsa, black beans and corn in a bowl. Line 1/3 of the tortillas along the bottom of an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup shredded cheese and 1 cup of the salsa mixture. Repeat these layers (tortillas, cheese, salsa) and top with remaining tortilla strips.
  2. Combine sour cream, milk, salt, pepper and eggs; stir with a whisk. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill at least 2 hours or overnight (is best).
  3. Preheat oven to 350°.
  4. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
  5. Remove from oven and allow to cool 10 minutes before serving.
http://foodiemcbooty.com/mexican-breakfast-casserole/

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One Response to Mexican Breakfast Casserole {Vegetarian}

  1. Well if nobody else will…I’ll try it with corn and let you know. Sounds tasty!

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