Description
A cozy, loaded breakfast bake that layers crispy corn tortillas, creamy eggs, and bright salsa for a comforting and bold morning feast.
Ingredients
Scale
- Corn tortillas, cut into strips
- 8 large eggs (room temperature)
- 1 cup black beans, drained and rinsed
- 1/2 cup milk (or substitute plain yogurt)
- 1 teaspoon cumin (toasted)
- Salt and pepper to taste
- 1 cup salsa
- 1 cup shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish and layer the corn tortilla strips across the bottom.
- Spread the black beans evenly over the tortilla layer.
- Spoon the salsa over the beans in an even layer.
- Whisk together the eggs, milk, cumin, salt, and pepper until smooth.
- Pour the egg mixture over the layered tortillas, beans, and salsa.
- Sprinkle the shredded cheese evenly on top.
- Bake for 30–35 minutes until the eggs are set and the top is golden.
- Let it rest for 5 minutes, then garnish with chopped cilantro and serve warm.
Notes
Use room temperature eggs for a fluffier bake. Swap the corn tortillas for gluten-free chips if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 330mg