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Southwest Breakfast Casserole with Black Beans

Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 1 pound breakfast sausage or ground turkey for a lighter option
  • 6 large flour tortillas cut into 1-inch squares
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 red bell pepper diced
  • 2 cups shredded Mexican blend cheese divided
  • 10 large eggs
  • 1½ cups milk
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Optional toppings: salsa sour cream, avocado, cilantro

Method
 

  1. Cook sausage in a large skillet over medium 8-10 minutes until browned and crumbly; drain and cool slightly.
  2. Grease a 9x13-inch dish with spray or oil.
  3. Layer half the tortillas, sausage, beans, corn, pepper, 1 cup cheese, then remaining tortillas.
  4. Whisk eggs, milk, chili powder, cumin, garlic powder, salt, and pepper in a large bowl until slightly frothy.
  5. Pour evenly over filling; press gently to soak tortillas.
  6. Cover with plastic; refrigerate at least 3 hours or overnight.
  7. To freeze chilled casserole, cover tightly with plastic and foil; freeze up to 3 months and thaw completely refrigerated overnight before baking.
  8. Heat oven to 350°F; remove plastic and cover with foil. Bake 35 minutes; uncover, add remaining 1 cup cheese, and bake 10-15 minutes until melted and bubbly.
  9. Rest 5-10 minutes; serve with preferred salsa, sour cream, avocado, or cilantro.