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.
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.
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Ratings and Reviews
Fantastic recipe!
A huge hit at our brunch
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