Tuesday, January 18, 2011
Mexican Breakfast Casserole
I had lots of leftover enchilada sauce, cheese, tortillas, olives, cilantro and scallions after last nights enchiladas, and thus this breakfast casserole was born. I served it for dinner, but it would be delicious for breakfast or lunch. Both Jeremy and I think we might have liked this even more than the enchiladas, so it would be worth making enchilada sauce just to have this. Serve with a dollop of sour cream.
-8 whole wheat tortillas (I like Aztec brand best because they don't have the grainy, dry texture of most whole wheat tortillas... Aztec are found in the dairy aisle at most grocery stores, not in the bread aisle with the other tortillas)
-1 1/2 cups enchilada sauce
-1 can black beans, rinsed and drained
-1/4 cup chopped black olives
-1/4 cup chopped scallions
-2 cups cheddar cheese
-10 eggs. beaten
Spread 1/2 cup of enchilada sauce on the bottom of a greased 9x13 baking dish. Layer the tortillas on top of the enchilada sauce, overlapping them, and pushing them into the sauce to absorb it. Top tortillas with black beans, olives, scallions and cheese. Pour eggs over top. Bake at 400 until eggs are set, about 30-45 minutes. Sprinkle with cilantro.