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Ranch-Style Eggs Breakfast Casserole

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A hearty breakfast casserole made with layers of corn tortillas and a flavorful egg mixture, topped with cheddar cheese.

Ingredients

Scale
  • 8 corn tortillas
  • 6 large eggs
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1 cup salsa (store-bought or homemade)
  • 1/2 cup black beans, drained and rinsed
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (optional)
  • Sliced avocado (optional)
  • Sour cream (optional)
  • Sliced jalapeños (optional)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9×13-inch baking dish and layer your corn tortillas in the bottom.
  3. In a large mixing bowl, whisk together the eggs, milk, ground cumin, paprika, salt, and pepper until well combined.
  4. Gently stir in the black beans and salsa to the egg mixture.
  5. Pour the egg mixture evenly over the layered tortillas in the baking dish.
  6. Sprinkle the shredded cheddar cheese generously on top.
  7. Bake for 30-35 minutes, or until the eggs are set, and the cheese is bubbly and golden.
  8. Serve warm, garnished with fresh cilantro, avocado, sour cream, or jalapeños as desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to three days. Perfect to reheat in the microwave or oven.

Nutrition

Find it online: https://www.topchoicerecipes.com/ranch-style-eggs-breakfast-casserole/