Fresh Fiesta Breakfast Casserole
Makes 8 Servings
Prep Time 25 minutes
Cook Time- 1 hour
For Sweet Potato Layer *You may omit the potatoes if you are trying to reduce carb intake*
2 TBSP butter for coating the 9x13 baking dish *may substitute cooking spray to cut calories*
2 medium size sweet potatoes, peeled
½ tsp salt
½ tsp cumin
Fiesta Mixture
1 TBSP olive oil
1/2 cup diced onions
4 cloves of garlic minced
½ cup red peppers diced
½ cup green peppers diced
½ cup frozen or canned corn
1 can black beans- 15 ounce, rinsed and drained
1 (15 ounce) container of fresh salsa (can use jar) drain if watery. mild, medium or hot- your preference
Egg Mixture
12 large eggs, beaten
1/3 cup milk, skim or 2% will work
1 TBSP Chipotle Tabasco or other hot sauce
2 cups shredded cheese Mexican blend cheese
Fresh Fiesta Topping Optional
1 lime
2 avocados, dice as needed
¼ cup chopped cilantro
½ cup Red onion diced
Salt to taste
Instructions
1. Preheat oven to 350 degrees
2. Use 2 TBSP butter to generously coat the 9x13 inch baking dish
3. Have all Fiesta mixture ingredients prepped and ready to add to the sauté pan
4. Sauté onions and peppers in olive oil for 3-4 minutes, add garlic and sauté for 2-3 more minutes
5. Add the corn, black beans and salsa, toss together well then turn of heat and then set aside
6. In a separate bowl combine eggs, milk and hot sauce whisk briskly till well combined
7. Assemble the shredding blade on your food processor or get out your box grater and prepare for a workout!
8. If using the food processor cut the sweet potatoes into pieces that will fit in the feed tube
9. Shred the potatoes through the food processor or by hand with the box grater
10. Divide shredded potatoes in half, place half in the center of a dish towel, roll up the towel twisting the ends so that the potatoes do not fall out. Wring the potatoes and remove as much water as possible. Place in a separate bowl and do the same for remaining potatoes
11. Spread the potatoes in the buttered baking dish and season with the salt and cumin
12. Spread ½ of the cheese mixture over the potatoes
13. Spread the Fiesta mixture on next
14. Lay in the rest of the cheese and pour the egg mixture over all
15. Carefully cover the dish with foil and bake for 45 minutes
16. Uncover the casserole and bake for another 10 minutes or until center is set
17. Let casserole sit on a cooling rack for at least 10 minutes before cutting into it.
18. Fresh topping is optional but recommended! It is best to make the amount you will consume immediately. You can always chop fresh avocado when needed and add your already chopped cilantro and red onion to that.
19. Can be made the night before, allow all ingredients to cool completely before putting casserole together. Wrap the unbaked casserole tightly with foil and refrigerate. When ready to bake remove the casserole from the fridge and let it sit at room temperature for at least a half hour. Then bake as instructed in the recipe. If freezing, wrap casserole in plastic wrap first, then foil. Can be frozen for up to 3 months.
Equipment
9x13 baking dish and Aluminum foil
Large sauté pan and rubber spatula
Food processor or box grater
Knife and cutting board
Measuring spoons, cups and ingredient containers
Large mixing bowl and whisk
Kitchen towel and 2 bowls for potatoes
Wire cooling wrack