Ingredients

The following ingredients have 12 Servings
  • 12 large eggs
  • 2 cups whole milk
  • 2 teaspoons New Mexico chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 6 medium roma tomatoes (chopped)
  • 1/4 medium white onion (diced)
  • 2 jalapeños (deveined and minced)
  • 4 garlic cloves (minced)
  • 12 corn tortillas
  • 16 ounces bacon (cooked and cut into bite-sized pieces)
  • 8 ounces pepper jack cheese (shredded)
  • 8 ounces medium cheddar cheese (shredded)
  • 1/4 cup fresh cilantro (chopped)

Instruction

  • Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray.
  • In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined.
  • In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine.
  • Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses.
  • Pour egg mixture over casserole.
  • Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes.
  • Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy!