Mexican Lasagna Breakfast Casserole

3 Reviews

Mexican Lasagna Breakfast Casserole

Mexican Lasagna Breakfast Casserole
12
Servings
15 mins
Prep Time
60 mins
Total Time
Contains Gluten icon
Contains Gluten

Ingredients

12

Large Eggs

2 cups

Whole Milk

2 teaspoons

New Mexico Chili Powder

1 teaspoon

Ground Cumin

1 teaspoon

Kosher Salt

6

Medium Roma Tomatoes, chopped

1/4

Medium White Onion, diced

2

Jalapeños, deveined and minced

4

Garlic Cloves, minced

12

Corn Tortillas

1 (16 oz) package

Jones Dairy Farm Dry Aged Bacon, cooked and cut into bite-sized pieces

8 ounces

Pepper Jack Cheese, shredded

8 ounces

Medium Cheddar Cheese, shredded

1/4 cup

Fresh Cilantro, chopped

Directions

  1. Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.

  2. 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.

  3. In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

  4. 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.

  5. Pour egg mixture over casserole.

  6. 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.

  7. 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.

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Ratings and Reviews

5

Delicious

I thought it was delicious! Wondering if you could do it with flour tortillas instead?

5

Fantastic recipe!

Fantastic recipe! This is absolutely perfect for a very nice brunch with loved ones. Thank you so much for the recipe.

5

A huge hit at our brunch

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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