Description
A warm and satisfying breakfast casserole packed with melty cheese, smoky sausage, bell peppers, and black beans, featuring a delightful Southwestern twist.
Ingredients
Scale
- 6 tortillas
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked and crumbled breakfast sausage or chorizo
- 6 eggs
- 1 cup milk
- 1 cup diced bell peppers (red, green, or both)
- 1/2 cup diced onions
- 1 can black beans (rinsed and drained)
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish lightly. If your sausage is not cooked, brown and crumble it in a skillet over medium heat, then drain excess fat and set aside. Dice the bell peppers and onions, and rinse and drain the black beans.
- Whisk together the 6 eggs, 1 cup milk, 1 teaspoon cumin, and salt and pepper to taste until combined and slightly frothy.
- Layer half of the tortillas on the bottom of the greased baking dish. Add half of the cheese, sausage, bell peppers, onions, and black beans, and pour half of the egg mixture over the layers.
- Repeat the layers with the remaining tortillas, cheese, sausage, bell peppers, onions, black beans, and pour the remaining egg mixture over the top. Bake for 30-35 minutes, or until the egg is set and the top is golden. Let cool slightly before serving with optional cilantro garnish.
Notes
For best texture after freezing, reheat uncovered at the end to crisp the top again.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 395
- Sugar: 4.5g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4.5g
- Protein: 25g
- Cholesterol: 225mg