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2 Reviews
SERVINGS
12
PREP TIME
15 min
TOTAL TIME
1 hr
GLUTEN FREE
YES
Recipe by Donna, The Slow Roasted Italian
The best part about this crowd-pleasing, bacon-filled breakfast casserole? You can easily prep it the night before and bake just before serving.
This recipe is made with Jones Dry Aged Bacon.
Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray. In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined. In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine. Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses. Pour egg mixture over casserole. Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes. Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!
Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
5/5
Fantastic recipe! This is absolutely perfect for a very nice brunch with loved ones. Thank you so much for the recipe.
Absolutely loved this recipe. It was a huge hit at our brunch. I did soften my corn tortillas in a little hot olive oil, just like I do when I make Megas con queso. The fresh salsa is perfect. We used too much spice by accident but it turned out well, no problem for us at all. I did over bake it, just a tad, will watch carefully next time.
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