Go Back
Southwest Tortilla Egg Bake
Rachel Kim

Southwest Tortilla Egg Bake

Torn corn tortillas give this egg casserole enough body to serve without toast. Black beans and green chiles are already cooked, so the whole thing is assembly rather than meal prep in disguise. The tortillas soften into layers, but the pieces at the rim get satisfyingly crisp.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 10 corn tortillas torn into 2-inch pieces
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 4 oz diced green chiles, drained
  • 10 large eggs
  • 1 1/2 cups whole milk
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1 1/2 cups shredded pepper Jack cheese

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Spread the tortilla pieces, black beans and green chiles evenly in the dish.
  3. Whisk the eggs, milk, cumin and salt in a large measuring cup, then pour the mixture across the tortillas.
  4. Press down dry tortilla corners and scatter the pepper Jack over the top.
  5. Bake uncovered for 38 to 45 minutes, until the center reaches 160°F and no liquid egg runs into a small cut at the center.
  6. Rest for 10 minutes before cutting into squares.