Description
A savory, make-ahead breakfast bake featuring corn tortillas, eggs, and zesty salsa, topped with fresh avocado for a creamy finish.
Ingredients
Scale
- 8 large eggs
- 1/2 cup whole milk
- 1 cup salsa (thick style)
- 1.5 cups shredded cheddar cheese
- 8–10 corn tortillas, cut into squares
- 1 large ripe avocado, diced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro for garnish
Instructions
- Grease a 9×9 inch baking dish with butter or non-stick spray.
- Spread the corn tortilla squares evenly across the bottom of the dish, overlapping them slightly.
- In a bowl, whisk together the eggs, milk, cumin, salt, and pepper until smooth.
- Pour the egg mixture evenly over the tortillas.
- Dollop the salsa across the top and gently swirl it into the eggs.
- Sprinkle the shredded cheddar cheese over the entire surface.
- Cover the dish with foil and refrigerate overnight or for at least 8 hours.
- Preheat oven to 350°F (175°C).
- Remove foil and bake for 30-35 minutes until the center is set and the top is golden brown.
- Let cool for 5 minutes, then top with diced avocado and fresh cilantro before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Southwest