Try this Overnight Mexican Breakfast Casserole recipe.
- Carbohydrate 12.9818002083333 g
- Cholesterol 264.375 mg
- Fat 7.01056791666667 g
- Fiber 1.7645521367391 g
- Protein 9.458728125 g
- Saturated Fat 2.06373541666667 g
- Serving Size 1 1 Serving (91g)
- Sodium 100.100916666667 mg
- Sugar 11.2172480715942 g
- Trans Fat 1.12195791666667 g
- Calories 150 calories
Step-by-step
- 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.
- Let stand 5-10 minutes, uncovered, before serving.
Standard egg stratas rely on soft sandwich bread to absorb moisture over a long rest, but corn tortillas demand a different architectural approach to prevent a soggy outcome. Building this dish requires staggered layers of beans, cheese, and starchy masa wrappers that gradually hydrate while resting in the refrigerator for at least three hours. Professional kitchens often utilize advance-prep casseroles because the overnight rest allows proteins to fully bond with dairy liquids, yielding a stable structure that slices cleanly rather than collapsing into a ragged heap on the plate. Allowing the assembled dish to sit chilled overnight gives the corn tortillas adequate time to soften without turning pasty, creating distinct strata that hold their shape under a knife. When transitioning the baking pan from cold refrigeration to a 350-degree Fahrenheit oven, covering the surface with greased aluminum foil traps steam initially, ensuring the interior cooks evenly before the exterior overbrowns. Recognizing doneness in an egg-based casserole without an instant-read thermometer requires observing the center of the bake, which should look completely set and firm rather than glossy or liquid when the pan is gently shaken. Removing the foil cover for the final five to ten minutes lets excess moisture evaporate while the remaining colby jack cheese melts into bubbling pools of fat. Resting the baked casserole uncovered on a cooling rack for ten minutes allows internal steam pressure to subside, which solidifies the coagulated egg proteins so individual portions lift out of the nine-by-nine-inch dish cleanly.
