Description
An easy and delicious, family-friendly meal, this breakfast taco casserole is a great make-ahead breakfast or breakfast for dinner. It’s packed with good-for-you ingredients, you’ll feel great about eating and feeding your family.
Ingredients
Scale
- 1 Tbsp olive oil
- 1 cup onion (about 1 small)
- 1 cup red pepper, diced
- 1 cup mushrooms, diced
- 3 cups lacinato kale or spinach
- 1 cup black beans
- 1/2 tsp salt
- 8 eggs
- 1/2 cup milk
- 4 8-inch corn or flour tortillas
- 2 cups Cabot Seriously Sharp Cheddar, shredded
Instructions
- Preheat oven to 400F
- Heat olive oil in a large sauté pan over medium heat. Add onion and sauté until it begins to soften, about 2-3 minutes. Add red pepper, mushrooms, and kale to the pan and continue to cook until veggies are soft and kale is wilted. Stir in beans and salt.
- Meanwhile, whisk eggs and milk in a large bowl and slice your tortillas into 2-inch wide slices.
- In an 8×11 inch baking dish, layer half of the tortilla strips on the bottom, add half of the egg mixture, half of the veggie mixture, then top with half the cheese. Repeat with second layer, finishing with cheese.
- Bake for 20-25 minutes until eggs are set (toothpick should come back clean) and cheese is melted.
Notes
Storage instructions: store covered in fridge for up to 3 days or in freezer for up to 3 months. Reheat in oven or microwave.
Nutrition
- Serving Size: 1
- Calories: 390
- Sugar: 5
- Sodium: 540
- Fat: 21
- Saturated Fat: 9
- Unsaturated Fat: 12
- Carbohydrates: 29
- Fiber: 5
- Protein: 22