Sunday, February 28, 2016

A Month-of-Eggs: Overnight Mexican Breakfast Casserole

DH loves his Southwest flavors, and he would order this if it were on a menu. I am including Kate’s recipe here and her picture of it. You’ve seen my pictures. Hers of this dish is much nicer!

One thing I love about all these breakfast casseroles is the variety. We have frequent weekend guests, and it’s so nice to serve a bunch of people with little muss or fuss. This one in particular is assembled the night before, making mornings with company or family much less stressful.

Kate has a wonderful site with great recipes, and she loves to hear from her readers. This is only one of her breakfast casseroles. So here is Kate’s Overnight Mexican BreakfastCasserole from

I reprinted her original recipe and hope you enjoy it as much as we did. I didn’t change a thing, and you know how I like to change recipes!

Overnight Mexican Breakfast Casserole

1-14 ounce can black beans or pinto beans, drained and rinsed
2-10 ounce cans Rotel, drained (she used one mild green chile and one
         cilantro and lime)
1/4 teaspoon. salt
2 cups shredded Colby Jack cheese blend, divided
2 slices thick cut bacon, cooked and crumbled
5 large eggs
1/2 cup low-fat milk
1/2 tablespoon Chipotle Tabasco sauce
8 corn tortillas

In a large bowl, stir together black beans, Rotel, and salt.

Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.

Place 4 tortillas over the bean mixture, overlapping tortillas slightly.

Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.

Add another layer with remaining 4 tortillas.

Top with remaining bean mixture.

Sprinkle crumbled bacon over bean mixture.

In a separate bowl, whisk together eggs, milk, and Tabasco sauce.

Pour egg mixture over everything.

Cover, and chill for at least 3 hours or overnight.

Preheat oven to 350 F.

Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.

Bake for 30-40 minutes.

Top with remaining 1 cup cheese.

Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.

DH’s Rating: 5 Tongues Up  However, he was glad this was dinner not breakfast. He’s not a beans-in-the-morning kind of guy.

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