Mexican Breakfast Casserole

Steps

1. 1

   Preheat the oven to 375°F (190 °C) and spray a 9-by-13-inch baking dish with non-stick cooking spray.

2. 2

   Heat a large skillet over medium heat. Add the ground sausage and cook, breaking it apart as it browns.

3. 3

   Remove the browned sausage from the skillet, leaving a few tablespoons of the sausage grease in the pan.

4. 4

   Add the diced white onion and green bell pepper to the skillet. Cook for 5–6 minutes, until the vegetables are softened.

   Start 6-minute timer
5. 5

   Stir in the minced garlic and cook for 1 minute.

   Start 1-minute timer
6. 6

   Add the taco seasoning, salsa, rinsed and drained black beans, and frozen corn. Stir well and cook for 2–3 minutes, until the mixture is heated through.

   Start 3-minute timer
7. 7

   Remove the sausage and vegetable mixture from the heat and set it aside.

8. 8

   In a large bowl, whisk together the eggs, milk, salt, and black pepper until combined.

9. 9

   Arrange half of the quartered corn tortillas in an even layer on the bottom of the prepared baking dish.

10. 10

    Spread half of the sausage mixture evenly over the tortillas.

11. 11

    Pour half of the egg mixture over the sausage mixture.

12. 12

    Sprinkle 1 cup of the shredded Mexican cheese blend over the layer.

13. 13

    Repeat the layers with the remaining tortillas, sausage mixture, egg mixture, and shredded cheese.

14. 14

    Bake for 45–55 minutes, until the center of the casserole is set and no longer jiggly.

    Start 55-minute timer
15. 15

    Remove the casserole from the oven and let it rest for 10–15 minutes. Serve with your favorite toppings.

    Start 15-minute timer