Would you prefer a spicy casserole for breakfast? Try this zesty version with classic Tex-Mex ingredients, like corn tortillas, black beans, sharp cheddar, and canned enchilada sauce. Once the ingredients are layered in the dish, crack eight eggs on top and bake. Top it with avocado slices and zesty salsa. Smart Recipes, American Recipes, Eggs,Dairy Recipes, Recipes Eggs,Dairy American Tex-Mex Breakfast Casserole Tex-Mex Breakfast Casserole Recipe | RecipeSavants.com PT55M Serves 12 Ingredients: 12 Medium Corn Tortillas 2 Tablespoons Canola Oil 15 Ounces Red Enchilada Sauce 15 Ounces Black Beans 2 Cups Sharp Cheddar Cheese 6 Eggs 1 Cup Your Favorite Jarred Salsa 1 Avocado Preheat the oven to 450 degrees. Grease an 11x13-inch rectangular baking dish. Line 2 large cookie sheets with parchment paper. With a pastry brush, coat both sides of each tortilla with light coat of oil. Arrange the tortillas onto prepared baking sheets in a single layer. Bake for about 10-12 minutes, flipping once halfway through. Remove from the oven and immediately, sprinkle with salt. Lower the oven temperature to 375 degrees. Meanwhile, in the bottom of the prepared baking dish, arrange half of the tortillas. Spread half of the enchilada sauce over the tortillas, followed by half of the cheese and black beans. Repeat the layers once. With the back of a spatula, smooth the top surface Crack the eggs on top of casserole and sprinkle each egg with salt and black pepper. Bake for about 20-25 minutes. Serve warm with the garnish of avocado slices and salsa.

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