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a layered corn tortilla breakfast casserole with black beans, corn, roasted poblano strips and pepper Jack, topped with a thin crust of crushed tortilla chips
Melissa Hart

Southwest Breakfast Casserole

Roasted poblano strips make this layered tortilla bake different from a bowl of taco-seasoned scrambled eggs. Pat them dry after peeling; the peppers bring enough moisture without their roasting juices. Black beans make each portion substantial, and a thin layer of crushed corn chips stays on top for crunch. Keep the salsa at the table so everyone can decide how much heat breakfast needs.
Print Recipe Pin 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 the poblanos on a sheet pan, turning for 10 to 12 minutes until blistered. Cover in a bowl for 10 minutes, then peel, seed and slice into strips; pat dry.
  2. Heat the oven to 350°F. Oil a 9-by-13-inch baking dish and layer half the tortilla strips, beans, corn, peppers and cheese; repeat with the remaining halves.
  3. Whisk the eggs, milk, cumin and salt and pour evenly over the layers. Press down gently so the tortillas contact the custard.
  4. Cover with foil and bake for 30 minutes. Uncover, add the crushed chips and bake for 15 to 20 minutes more, until the center reaches 160°F.
  5. Rest for 10 minutes so the layered tortilla filling holds when cut.