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Overnight Mexican Breakfast Casserole
Overnight Mexican Breakfast Casserole that's full of flavor!
Course
Breakfast
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Chilling
8
hours
hours
Total Time
1
hour
hour
Servings
8
Calories
415
kcal
Author
Kate @ I Heart Eating
Ingredients
14
oz.
can black beans or pinto beans
drained and rinsed
2-10
oz.
cans Rotel
drained (I use one mild green chile and one cilantro and lime)
1/4
tsp.
salt
2
c.
shredded Colby Jack cheese blend
2
slices
thick cut bacon
cooked and crumbled
5
large eggs
1/2
c.
low-fat milk
1/2
T.
Chipotle Tabasco sauce
8
corn tortillas
Instructions
In a large bowl, stir together black beans, Rotel, and salt.
Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
Add another layer with remaining 4 tortillas.
Top with remaining bean mixture.
Sprinkle crumbled bacon over bean mixture.
In a separate bowl, whisk together eggs, milk, and Tabasco sauce.
Pour egg mixture over everything.
Cover, and chill for at least 3 hours or overnight.
Preheat oven to 350 F.
Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
Bake for 30-40 minutes.
Top with remaining 1 cup cheese.
Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
Let stand 5-10 minutes, uncovered, before serving.
Notes
*Nutrition values are estimates.
Nutrition
Serving:
1
g
|
Calories:
415
kcal
|
Carbohydrates:
21
g
|
Protein:
22
g
|
Fat:
26
g
|
Saturated Fat:
14
g
|
Cholesterol:
165
mg
|
Sodium:
678
mg
|
Potassium:
350
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
760
IU
|
Vitamin C:
1
mg
|
Calcium:
485
mg
|
Iron:
2.1
mg