Mexican Breakfast Casserole
This Mexican Breakfast Casserole is full of your favorite Latin-style flavors and even makes a good dinner dish. It’s that filling and that delicious!
Servings: 6 servings
Ingredients
- 1 can refried beans 16 oz.
- 1 can Ro-Tel tomatoes, drained 10 oz.
- 6 corn tortillas cut into bite-sized pieces
- 6 large eggs
- salt & pepper
- 4 - 6 dashes hot sauce
- 1 can chopped green chilies, undrained 4 oz.
- ½ pound bacon cooked and crumbled
- 1 cup Pepper Jack cheese shredded
- 1 avocado sliced or chopped - for serving
- 2 Roma tomatoes chopped - for serving
- salsa and/or sour cream - for serving
Instructions
- Preheat oven to 350°F.
- Spray an 8 X 8-inch baking dish with cooking spray. Spread half of the beans in the bottom of dish. Top with half of the Ro-Tel. Layer the tortillas on top. Spread the other half of the beans over the tortillas and top with the remaining Ro-Tel.
- In a medium bowl, whisk the eggs with salt, pepper, and hot sauce to taste. Add the green chilies and mix. Pour the mixture over the casserole in the dish. Sprinkle the bacon pieces over the top of the eggs. Cover with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for 15 minutes longer, adding the cheese during the last 5 minutes.
- Remove from oven and allow to sit for 5 minutes before slicing.
- Serve with avocado, tomatoes, salsa, and sour cream if desired.
Notes
- Try cooked and crumbled chorizo in place of the bacon.
- You can use Cheddar cheese in place of the Pepper Jack cheese if desired.
Nutrition
Calories: 453kcal | Carbohydrates: 24g | Protein: 20g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 228mg | Sodium: 770mg | Potassium: 529mg | Fiber: 7g | Sugar: 3g | Vitamin A: 764IU | Vitamin C: 17mg | Calcium: 233mg | Iron: 3mg
