Mexican Lasagna Breakfast Casserole
Breakfast & Dinner Idea with Bacon
The best part about this crowd-pleasing, bacon-filled breakfast casserole? You can easily prep it the night before and bake just before serving.
Ingredients
| Amount / Quantity | 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 (12 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 |
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Directions
-
Preheat oven to 350°F. Spray 9×13-inch baking pan with non-stick spray.
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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.
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In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.
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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.
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Pour egg mixture over casserole.
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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.
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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
Fantastic recipe!
A huge hit at our brunch
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