Name: Buenos Dias Breakfast
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 6 servings
Cuisine: North America, Mexican
Ingredients: 1 cup salsa; 1 cup canned black beans, rinsed and drained; 10 corn tortillas (6 inches), cut into 1-inch strips; 1 cup shredded Mexican cheese blend; 2 large eggs; 2 large egg whites; 1 cup 2% milk; 1 cup reduced-fat sour cream; 2 green onions, thinly sliced; 1/2 teaspoon salt

I love the way the tortilla strips puff up when this is baked. It is a terrific no-fuss recipe that everyone in my family enjoys, even the meat lovers. —Barbara Burge, Los Gatos, California

Ingredients

1 cup salsa

1 cup canned black beans, rinsed and drained

10 corn tortillas (6 inches), cut into 1-inch strips

1 cup shredded Mexican cheese blend

2 large eggs

2 large egg whites

1 cup 2% milk

1 cup reduced-fat sour cream

2 green onions, thinly sliced

1/2 teaspoon salt

Instructions

1 In a small bowl, combine salsa and beans. Arrange a third of the tortilla strips in a greased 11x7-in. baking dish. Layer with a third of the cheese and half of the salsa mixture. Repeat layers. Top with remaining tortilla strips.

2 In a large bowl, whisk eggs, egg whites, milk, sour cream, onions and salt; pour over top. Sprinkle with remaining cheese. Refrigerate, covered, at least 8 hours or overnight.

3 Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, covered, 30 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 5 minutes before serving.