Mexican Lasagna Breakfast Casserole
New Mexico Chili Powder
Medium Roma Tomatoes, chopped
Medium White Onion, diced
Jalapeños, deveined and minced
Garlic Cloves, minced
|1 (16 oz) package||
Bacon, cooked and cut into bite-sized pieces
Pepper Jack Cheese, shredded
Medium Cheddar Cheese, shredded
Fresh Cilantro, chopped
Preheat oven to 350°F. Spray 9×13-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!
To Make Ahead:
Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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Ratings and Reviews
A huge hit at our brunch
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