Ingredients
Scale
- 2 14-oz. cans diced tomatoes with green chilies, divided
- 6 large eggs
- 1/4 cup half and half
- Salt and pepper, to taste
- 1 Tbsp. vegetable oil
- 1 lb. uncooked breakfast sausage (sweet Italian sausage or chorizo may be substituted)
- 1 oz. taco seasoning (3 Tbsp.)
- 1 small bell pepper, diced
- 1 1/4 cups of Randall Pinto Beans, drained and rinsed
- 6–10 soft taco tortillas (flour or corn)
- 3 cups shredded cheese, such as cheddar, Monterey jack, or pepper jack (or a combination of these)
- 1/4 cup cilantro leaves, chopped
- 2 scallions, chopped
- 1/4 cup sour cream
- Juice of 1/2 lime (1 Tbsp.)
Instructions
- Preheat oven to 350 degrees. Spray a 3 quart (9 x 11 inches, or similar size) casserole pan with non-stick spray. Add one half of a can of diced tomatoes to the bottom of the casserole pan, reserving one and a half cans for later.
- In a large bowl, combine the 6 eggs and half and half. Add salt and pepper, to taste (1/4 teaspoon each is a good start). Mix well. Set aside.
- Heat the vegetable oil in a large skillet. Add the sausage and crumble it up with a spatula. Stir fry the sausage over high heat for 2-3 minutes until it is browned. Add the taco seasoning and chopped bell pepper and stir well. Add the remaining diced tomatoes (one and a half cans) and stir well. Remove from heat and set aside.
- Assemble the casserole: Layer 2 tortillas in the casserole pan on top of the tomatoes. It is OK if the tortillas overlap. Layer 1 cups of shredded cheese over the tortillas. Spread 1/2 of the sausage-tomato mixture over the cheese. Spread 1/2 of the Randall Pinto Beans over the sausage-tomato mixture. Layer 2 more tortillas on top of the Randall Pinto Beans. Spread 1 cup of shredded cheese over the tortillas. Repeat with a layer of the rest of the tomato-sausage mixture and the rest of the Randall Pinto Beans. Top with two tortillas.
- Carefully pour the egg mixture over the tortillas, taking time to let the egg mixture seep into the casserole over the edges of the tortillas. Top with the remaining 1 cup shredded cheddar cheese.
- Bake at 350F for 30-40 minutes, or until the top of the casserole is set and is no longer jiggly. Remove from oven and allow to cool. Garnish with chopped cilantro leaves and scallions. Serve with a drizzle of crema (see below).
- To prepare the crema: In a small bowl, combine the sour cream and lime juice. If needed, add water until you have a runny consistency that you can drizzle. Season with salt and pepper, to taste.