Mexican Breakfast Casserole

Step 1

Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray.

Step 2

In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.

Step 3

In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.

Step 4

Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.

Step 5

Pour egg mixture over casserole.

Step 6

Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.

Step 7

Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!

Step 8

To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.