Happy December! It snuck up on me and was a bit like running into a brick wall. As quickly as the turkey leftovers are finished up, it’s time to think about holiday shopping, festivities and entertaining. Whether it’s hosting a party leaving little time for creative cooking the day following or the ‘what do we make for breakfast?’ when house guests are visiting, I’m always on the prowl for a simple, filling breakfast or brunch dish in December.
I personally love a protein dish for breakfast but I’ve learned not everyone is up for eggs in the morning. They are perfect however for a dish that stays with you especially if getting out for a day of holiday shopping or sightseeing.
I learned a little trick a number of years ago when a relative was visiting. She just couldn’t abide by eggs for breakfast however, combined with come cheese and salsa and it was another story. I too love anything with Mexican food spices especially for breakfast. AND I love a breakfast casserole for this time of year. One serving really does fill the bill without requiring standing at the frying pan whipping up a la carte orders of eggs or omelets.
This year I was determined to create something filling, flavorful and with a good boost of protein for sustained energy. Mexican Breakfast Chicken Tortilla Lasagna Casserole is a mouthful to say, but better yet, it’s a mouthful to savor! Layers of soft tortillas, chicken, eggs, bacon, black beans, cheese, spicy enchilada sauce and more makes it not only coveted for breakfast or brunch but really any meal.
I love a make ahead casserole and though this one is not, it’s made easier by the use of store-bought rotisserie chicken as an option, canned beans, sauce, prepared grated cheese and tomatoes. You’ll love the cheesy layers of soft tortillas, meat, beans, chicken and the spicy enchilada sauce. It is a great surprise for family breakfasts this holiday season and beyond!
I love a hearty recipe for breakfast and this Mexican Breakfast Chicken Tortilla Lasagna Casserole is just the ticket for a stick-to-your-ribs, bursting with spicy flavor and protein for sustained energy. Want to know a secret? It really is great for any meal of the day!
- 16 6-inch diameter Flour Tortillas (I used Udi’s Gluten-Free small size; corn tortillas can also be substituted), each cut in half
- 6 thick sliced Bacon
- 1 tablespoon Unsalted Butter, plus extra to grease the baking dish
- ½ Yellow Onion, chopped
- 6 large Eggs, whisked in a medium mixing bowl with 1 teaspoon of milk
- 1 15-ounce can Diced Tomatoes
- 1 15-ounce can Black Beans, drained and rinsed
- 2 cups Chopped Cooked Chicken (rotisserie chicken works great)
- 1 15-ounce can Red Enchilada Sauce, mild or medium to preference (note: be sure it is gluten-free if making the recipe gluten-free)
- 1 teaspoon ground Cumin
- Optional: For more spicy heat, 1/2 teaspoon Cayenne Pepper or a chopped seeded Jalapeno Pepper
- 3-4 cups prepared grated Mexican Cheese blend
- Preheat the oven to 350 degrees F. Grease a 13-inch by 9-inch baking pan and set aside.
- In a large skillet or griddle, cook the bacon over medium-high heat until done but NOT crisp. Drain on paper towels to absorb excess fat. Once drained, chop the bacon.
- In a large skillet (can wipe out the bacon skillet to use it as well), melt the tablespoon of butter over medium-high heat. Add the chopped onions and sauté until translucent and soft; 2-3 minutes. Pour in the whisked eggs and cook, stirring frequently as the eggs scramble. Break up any large pieces of eggs as you cook them.
- Add the tomatoes and liquid, black beans, chicken, enchilada sauce, chopped bacon and cumin to the eggs. Lower the heat to medium-low, stir to fully combine and allow mixture to simmer for 5 minutes.
- Line the prepared baking dish with 10 of the tortilla halves to fully cover the bottom of the pan. Sprinkle with 1 to 1 ½ cups of cheese to evenly cover the tortilla halves. Spoon half of the skillet mixture over the cheese to evenly cover.
- Repeat step 5.
- Layer the remaining tortilla halves on the top of the last layer and sprinkle evenly with the remaining cheese. Cover with foil and bake 25-30 minutes. TIP: to prevent the cheese from sticking to the foil, spray the shiny side of the foil with no-stick spray and place that side facing the casserole.
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This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.