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!
166-inch diameterFlour Tortillas(I used Udi’s Gluten-Free small size; corn tortillas can also be substituted), each cut in half
6thick sliced Bacon
1tablespoonUnsalted Butter, plus extra to grease the baking dish
½Yellow Onion, chopped
6large Eggs, whisked in a medium mixing bowl with 1 teaspoon of milk
1 15-ouncecan Diced Tomatoes
1 15-ouncecan Black Beans, drained and rinsed
2cupsChopped Cooked Chicken(rotisserie chicken works great)
1 15-ouncecan Red Enchilada Sauce, mild or medium to preference (note: be sure it is gluten-free if making the recipe gluten-free)
1teaspoonground Cumin
Optional: For more spicy heat, 1/2 teaspoon Cayenne Pepper or a chopped seeded Jalapeno Pepper
3-4cupsprepared grated Mexican Cheese blend
Instructions
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.