Mexican Lasagna Breakfast Casserole
yield: 12
total time: 60 minutes
Ingredients
- 12 large eggs
- 2 cups whole milk
- 2 teaspoons chili powder New Mexico
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 6 medium roma tomatoes chopped
- 1/4 white onion medium, diced
- 2 jalapeños deveined and minced
- 4 garlic cloves minced
- 12 corn tortillas
- 16 ounces bacon Jones Dairy Farm Dry Aged, cooked and cut into bite-sized pieces
- 8 ounces pepper jack cheese shredded
- 8 ounces medium cheddar cheese shredded
- 1/4 cup fresh cilantro chopped
Nutrition
- Calories : 480 calories
- Carbohydrate : 16 grams
- Cholesterol : 280 milligrams
- Fat : 36 grams
- Fiber : 2 grams
- Protein : 23 grams
- SaturatedFat : 16 grams
- Sodium : 840 milligrams
- Sugar : 4 grams
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