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Overnight Mexican Breakfast Casserole

i heart eating
  • 60 minutes
  • Serves 8

INGREDIENTS

2

slices Bacon, thick cut cooked and crumbled

1 14 ounce can

Black beans or pinto beans

5

Eggs, large

1/2 tbsp

Chipotle tabasco sauce

1/4 tsp

Salt

8

Corn tortillas

2 cups

Colby jack cheese blend

1/2 cup

Low-fat milk

2-10 oz. cans Rotel (drained (I use one mild green chile and one cilantro and lime))