Ranch-Style Eggs Breakfast Casserole
A comforting and easy breakfast casserole filled with corn tortillas, eggs, cheese, and spices, perfect for lazy mornings or meal prep.
Ingredients
Main Ingredients
- 8 pieces corn tortillas The base of the casserole, these add delightful texture and authenticity.
- 6 large eggs A great source of protein, holding everything together and making it creamy.
- 1 cup milk Helps in creating that fluffy texture and rich flavor.
- 1 cup shredded cheddar cheese Essential for delicious cheesy goodness.
- 1 cup salsa For added zest; adjust based on your heat preference.
- 1/2 cup black beans, drained and rinsed Adds textural variety and extra protein.
- 1/2 teaspoon ground cumin Elevates the dish with a warm, earthy flavor.
- 1/2 teaspoon paprika Adds a subtle smokiness.
- to taste salt and pepper Essential for flavor enhancement.
Optional Garnishes
- 1/4 cup fresh cilantro, chopped For a sprinkle of freshness.
- 1 whole sliced avocado Adds richness and creaminess.
- 1/4 cup sour cream A delightful topping.
- to taste sliced jalapeños For added spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cut corn tortillas into quarters and layer them evenly in a greased 9x13 inch baking dish.
- In a large bowl, whisk together eggs, milk, cumin, paprika, salt, and pepper until combined.
- Fold in black beans and salsa into the egg mixture.
- Carefully pour the mixture over the layered tortillas.
- Top with a generous layer of shredded cheddar cheese.
Baking
- Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the eggs are set.
- Let cool for a few minutes before serving warm with optional toppings.
Notes
Use day-old tortillas for better texture. Let the casserole rest after baking for improved setting.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 5gSugar: 2g
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