Mexican breakfast lasagna

Mexican breakfast lasagna
When a box of tortillas arrived from Mi Rancho and I opened the box, the smell can only be described as what I would imagine their tortilla factory smells like, freshly made tortillas. 

My husbands eyes lit up and he instantly said “enchiladas” with a smile, which are his favorite Mexican dish. But I was inspired in a different way, I wanted to make something different that regular Mexican entrees. For some reason a breakfast burrito came into my head, but that has been done so many times and you have to make each individual one. I wanted to develop a make ahead dish  that can be taken by on-the-go, and so the Mexican breakfast lasagna was born.

We all know, breakfast is the most important meal of the day, it energizes and fuels your body and brain. Hands up everyone who just grabs a coffee and hits the road? Yes, you know who you are. Just think, you could whip this dish up on Sunday afternoon, cut a piece off Monday morning, it takes 2 minutes to heat up in the microwave, breakfast, done. You will have breakfast all week long.
If you can chop tomatoes and scramble eggs, you can make this dish.

The quickest way to put this dish together is start by preparing your ingredients. Make the salsas, then scramble the eggs. 

I like to have an assembly line ready to build the lasagna, which makes for speedy work.
Mexican breakfast lasagna
Start by adding an even layer of tortillas into a buttered baking dish. I used flour tortillas since they are usually used for breakfast burritos, but you can use corn. Then you just start adding the layers.


With Easter just around the corner, this would make a great addition to your Easter brunch menu.


Mexican breakfast lasagna                               print

(serves 4)        

Ingredients                                                             

  • 10 ounces cherry tomatoes, chopped small
  • 2 tablespoons fresh cilantro, chopped
  • 1 medium jalapeño pepper, chopped small
  • 2 teaspoons red onion, chopped small
  • 1 tablespoon fresh lime juice
  • Salt 
  • Freshly ground black pepper
  • 12 large eggs, scrambled
  • 1 tablespoon unsalted butter
  • 10-12 flour or corn tortillas
  • 10 ounces cheddar cheese, grated
  • Quick and easy corn salsa (recipe)

Directions

  1. In a medium bowl, add the cherry tomatoes, cilantro, jalapeño and red onion, mix.
  2. Add the lime juice and a dash of salt and pepper to taste.
  3. Mix well and set aside for the flavors to combine.
  4. In a mixing bowl, whisk the eggs, salt and pepper.
  5. Heat a skillet over medium low heat and add the butter.
  6. When the butter is melted pour in the beaten eggs and stir.
  7. Continue to stir the eggs until they are at the required doneness. I would recommend the eggs be slightly under done because they will be baked in the oven.
  8. Remove the eggs from the heat.
  9. Take a 8 x 8 casserole dish and butter the bottom.
  10. Take a flour tortilla and line the bottom of the dish. Make sure the entire area is covered. Break the tortillas if needed to get an even coverage.
  11. Spread 1/3 of the eggs over the tortillas.
  12. Sprinkle with 1/3 of the grated cheddar.
  13. Add 1/3 of the corn salsa.
  14. Add  another layer of tortilla.
  15. Spread another 1/3 of the eggs.
  16. Sprinkle with another 1/3 of the cheddar.
  17. Spread 1/3 of the corn salsa.
  18. Sprinkle with cheddar.
  19. Add the last layer of tortilla, the rest of the eggs, the rest of the corn and finish so the top layer is cheddar cheese.
  20. Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
  21. Allow to cool before cutting so it can set and makes it easier to slice.
  22. Serve with the tomato salsa and your favorite sides.

    Mexican breakfast lasagna

    Mexican breakfast lasagna
    Mexican breakfast lasagna

    Promotional consideration provided by Mi Rancho

    Mexican breakfast lasagna


    Berry custard tart

    Berry custard tart
    When I think of Spring, I think of colorful fruit and berries. This berry custard tart is a great platform to showcase the gorgeous fruit of the season.

    Berry custard tart



    The filling for the tart is a classic English custard, which is thick and creamy with hint of vanilla over a buttery crust. 

    Berry custard tart


    Before baking the tart shell, it is important to note a couple of things so you end up with the best crust possible. Firstly, chill the crust in the fridge to prevent shrinking during baking. Then, the tart crust will be ‘blind baked’. This just means that the dough is cooked and browned before the shell is filled.



    Ingredients (yields 8-10 servings )                                 print recipe
    For the  pastry

    • 1 egg yolk, cold
    • 2 tablespoons very cold water
    • 1 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 1/3 cup sugar
    • 1/4 teaspoon salt
    • 1 stick (8 tablespoons) unsalted butter, cold cut into cubes

    For the custard

    • 2 cups whole milk
    • 1/4 cup fine bakers sugar
    • 2 egg yolks
    • 1 egg
    • 1/4 cup cornstarch
    • 1/3 cup sugar
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract
    • Kiwi, blackberries, strawberries and raspberries


    Directions

    Preheat oven to 400 degrees F.

    For the pastry

    1. In a small bowl mix the egg yolk, water and vanilla extract. Set aside.
    2. Add the flour, sugar, salt and butter in a food processor.
    3. Pulse until small crumbs are formed.
    4. With the food processor running, add the egg and water mixture through the feed tube until it comes together in a ball.  If it seems like it is not coming together, drizzle in a small amount of cold water until it forms a ball.
    5. Remove the dough and wrap in plastic wrap for 10-15 minutes, or up to 24 hours in the refrigerator.
    6. Using a piece of parchment paper larger than the tart pan, lightly flour the paper and roll out the dough  using a rolling pin until you get a circle that is slightly larger than your tart pan.
    7. Lift the dough using the parchment paper and lay the dough into the tart pan and it press up the sides. Use a rolling pin over the pan to cut off excess dough.
    8. Prick the entire dough with a fork evenly to prevent the dough bubbling.
    9. Bake for 10-15 minutes or until golden brown.
    10. Set aside and allow to cool.

    For the custard

    1. In a medium saucepan, stir together the milk and 1/4 cup of sugar.
    2. Over medium heat bring to a boil.
    3. While the milk is coming to a boil, in a mixing bowl, whisk together the egg yolks and egg. 
    4. Stir together the 1/3 cup sugar and cornstarch, then stir into the eggs until smooth.
    5. Whisk 1/3 cup of the hot milk into the egg mixture. This will temper the eggs and stop them from curdling or cooking.
    6. Add the rest of the milk slowly to the egg mixture while whisking.
    7. Return the mixture to the saucepan, over low heat stir the mixture constantly stirring so the eggs don’t burn on the bottom of the pan, until thickened.
    8. Once the custard has thickened, remove from the heat.
    9. Stir in the butter and the vanilla and mix until well incorporated.
    10. Transfer the custard into a glass storage dish and put plastic wrap directly on top of the custard to prevent a skin. Cover with a lid
    11. Refrigerate until ready to use. Can last up to 1 week refrigerated.

    To assemble the tart

    1. Add the cooled custard to the cooled tart shell and smooth the top and spread to the edges.
    2. Top with the berries.


    Berry custard tart