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Oaxacan Breakfast Casserole

Oaxacan Breakfast Casserole


breakfast-enchilada copy.jpgThis is a wonderful, slightly spicy morning casserole or bake filled with traditional Oaxacan ingredients and flavors. I found it very easy to put together– reminiscent of preparing lasagna, but without the noodle boil, or complicated pasta sauce prep. I chopped a few veggies, opened a few cans, beat a few eggs, opened a couple of packages and I was there! The filling is much like a frittata, but the real coming together was after the layers and the bake…Mmmm!

Adding additional favorite ingredients is really a great idea so please don’t stop at the list of ingredients I have here; add some cooked chorizo, bacon, ham, tomatoes—mix up the cheeses. It’s your call! In my opinion; it’s a superb thing to start your day with a little, spicy Oaxacan :-)



  • 10 eggs
  • 1/4 cup milk
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • 3 tablespoons butter
  • 1/4 cup sliced scallions
  • 1 clove finely chopped fresh garlic
  • 1 cup black beans, rinsed, drained
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 12 (8-inch) corn tortillas
  • 2 cups Mexican cheeses blended & shredded or 1 cup of cheddar & 1 cup of queso blanco
  • 1 small can (4oz) of roasted green chile peppers
  • 1 large can red enchilada sauce
  • 1 cup pico de gallo or chunky-style salsa



  • Preheat oven to 375* Grease a 13×9-inch glass baking dish with butter or cooking spray; set aside.
  • Combine eggs, spices, ½ tsp salt and milk in bowl; beat until well blended.
  • Melt butter in 12-inch nonstick skillet over medium heat. Add green onion and garlic; sauté stirring occasionally about 2 minutes.
  • Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper. Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 5-7 minutes or until set.
  • Combine enchilada sauce and 1 cup salsa in medium bowl. Spread 3/4 cup salsa mixture onto bottom of prepared baking dish.
  • Layer 6 corn tortillas, half of egg mixture 1 cup of cheese and half of green chiles. Top with 3/4 cup salsa mixture and repeat layers ending with sauce.
  • Cover with aluminum foil; bake 20-25 minutes or until bubbly. Remove foil; continue baking 15-20 minutes or until heated through. Let cool for 15-20 minutes to set before serving.


Fried Egg (this may seem redundant, but is a real enhancement), sour cream, salsa and or chopped fresh cilantro, if desired

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