Ranch-Style Eggs Breakfast Casserole
A hearty breakfast casserole featuring corn tortillas, eggs, cheese, and beans, perfect for brunch or busy mornings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 corn tortillas
- 6 large eggs
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup salsa
- 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
- Preheat the oven to 350°F (175°C).
- Grease a 9×13-inch baking dish and layer the corn tortillas on the bottom.
- In a large mixing bowl, whisk together the eggs, milk, ground cumin, paprika, salt, and pepper until well combined.
- Gently fold in the black beans and salsa into the egg mixture.
- Pour the entire egg mixture evenly over the tortillas in the baking dish.
- Generously sprinkle the shredded cheddar cheese on top.
- Bake for 30-35 minutes, until the eggs are set and the cheese is bubbly and golden.
- Serve warm, garnished with fresh cilantro, avocado, sour cream, or jalapeños as desired.
Notes
Use stale corn tortillas for better layering. Customize with veggies as desired.
Find it online: https://breakfastrecip.com/ranch-style-eggs-breakfast-casserole/