Description
A hearty and flavorful breakfast casserole with baked eggs, crunchy tostadas, zesty salsa, and creamy cheese.
Ingredients
Scale
- 3 cups salsa
- 2 teaspoons reduced-sodium taco seasoning
- 14 corn tostadas
- 1 (15-ounce) can pinto beans, drained and rinsed
- 1 cup chopped scallions
- 8 ounces pre-shredded Mexican cheese blend
- 6 large eggs
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Combine the salsa and taco seasoning in a medium bowl.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish. Spread 1 cup of the salsa mixture at the bottom.
- Break the corn tostadas into smaller pieces and layer them over the salsa.
- Distribute the pinto beans and scallions over the tostadas.
- Sprinkle the shredded cheese over the top.
- Whisk together the eggs, salt, and pepper in a separate bowl, then pour over the layered ingredients.
- Bake for 30-35 minutes, or until set and golden.
- If desired, top with sliced avocado and cilantro before serving warm.
Notes
For added creaminess, consider adding sour cream or yogurt on top before serving. Customize with other vegetables like bell peppers or spinach.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 6g
- Sodium: 450mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 17g
- Cholesterol: 230mg