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.
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
- 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
- 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)
- In a medium bowl, add the cherry tomatoes, cilantro, jalapeño and red onion, mix.
- Add the lime juice and a dash of salt and pepper to taste.
- Mix well and set aside for the flavors to combine.
- In a mixing bowl, whisk the eggs, salt and pepper.
- Heat a skillet over medium low heat and add the butter.
- When the butter is melted pour in the beaten eggs and stir.
- 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.
- Remove the eggs from the heat.
- Take a 8 x 8 casserole dish and butter the bottom.
- 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.
- Spread 1/3 of the eggs over the tortillas.
- Sprinkle with 1/3 of the grated cheddar.
- Add 1/3 of the corn salsa.
- Add another layer of tortilla.
- Spread another 1/3 of the eggs.
- Sprinkle with another 1/3 of the cheddar.
- Spread 1/3 of the corn salsa.
- Sprinkle with cheddar.
- 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.
- Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
- Allow to cool before cutting so it can set and makes it easier to slice.
- Serve with the tomato salsa and your favorite sides.
Promotional consideration provided by Mi Rancho