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Melissa Hart

Southwest Breakfast Casserole

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • 3 medium poblano peppers
  • 8 corn tortillas 6-inch, cut into strips
  • 1 can black beans 15 oz, drained and rinsed
  • 1 cup frozen corn thawed and drained
  • 8 large eggs
  • 1 cup whole milk
  • 1 tsp ground cumin
  • 3/4 tsp kosher salt
  • 6 oz pepper Jack shredded
  • 1 cup lightly crushed corn tortilla chips

Method
 

  1. Broil poblanos on sheet 10 to 12 minutes, turning, until blistered. Cover in bowl 10 minutes; peel, seed, slice into strips, and pat dry.
  2. Heat oven to 350°F; oil 9-by-13-inch dish. Layer half tortilla strips, beans, corn, peppers, and cheese; repeat remaining halves.
  3. Whisk eggs, milk, cumin, and salt; evenly pour over. Gently press tortillas into custard.
  4. Foil-cover; bake 30 minutes. Uncover, add crushed chips, and bake 15 to 20 minutes more to 160°F in center.
  5. Rest 10 minutes so layers hold when cut.