Southwest Tortilla Breakfast Casserole

Directions

1. Preheat oven to 350° F.

2. In a skillet over medium heat, cook and crumble sausage until no pink remains. Remove from heat and place on a paper towel lined plate to drain.

3. Spray a 9×13 pan or large oven-safe skillet with non-stick spray.

4. In a large bowl, combine the eggs and milk. Whisk thoroughly, then while continuing to whisk, sprinkle in the spices. Keep whisking to prevent the spices from clumping. Combine thoroughly.

5. In a medium bowl, combine tomatoes, bell pepper, black beans, corn, onion, jalapenos, and garlic. Toss to combine.

6. Place 6 tortillas in the bottom of your baking dish or oven-safe skillet, overlapping as needed. Top with 1/3 of the tomato mixture, 1/3 of the cooked sausage, and 1/3 of each cheese. Repeat layers 2 more times beginning with tortillas and ending with cheeses (reserve about ½ cup of cheese for final topping).

7. Pour egg mixture over the layers.

8. Bake uncovered for 45-55 minutes, or until a knife inserted in center comes out clean. Top with remaining ½ cup cheese, and broil until melted and bubbly, about 2 minutes.

9. Remove from oven and allow to rest for 10 minutes to “set”.

10. Sprinkle with cilantro and avocado if using, slice, and serve.

11. To Make Ahead:

    Prepare steps 2 through 7 as directed. Refrigerate overnight. Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350° F, then follow steps 8-10.