Ranch-Style Eggs Breakfast Casserole
A hearty breakfast casserole made with corn tortillas, eggs, black beans, and zesty salsa, perfect for brunch or meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- 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 your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish, then layer the corn tortillas neatly 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, ensuring even distribution.
- Pour the egg mixture evenly over the tortillas in the baking dish.
- Generously sprinkle the shredded cheddar cheese on top.
- Bake for 30-35 minutes, or until the eggs are set and the cheese is bubbly and golden.
- Serve warm, garnished with fresh cilantro, avocado, sour cream, or jalapeños if desired.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 3g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 210mg
Find it online: https://www.tastysavvy.com/ranch-style-eggs-breakfast-casserole/