June 1, 2012 | Breakfast
I read an article recently that New Yorkers still reign supreme as lovers of brunch. I think perhaps it has something to do with the free flowing mimosas or the Sunday New York Times, and I know when I’m there visiting my son we always have Sunday brunch with his friends. Well, he was home recently, and not to be upstaged, we had a little belated Mother’s Day brunch at my house. I always do some standard things for brunch – like a ridiculously large amount of bacon to keep my gang happy – but this time got the idea to create this breakfast casserole. It wasn’t just good – it was great, if I do say so myself.You’ll need some corn tortillas to start – I like white corn, but either will do.Those get fried off in some vegetable oil. I used olive oil – just make sure the heat isn’t too high. If the oil is smoking, turn it down a bit.Break them into large pieces and layer the casserole with half of them, topped by half of the red enchilada sauce, a can of black beans, and some diced roasted peppers. Sprinkle a little cheese on if you like – or alot if you like.Repeat with another layer of crispy tortilla pieces, the rest of the enchilada sauce, the rest of the peppers, and a little more cheese. At this point you can put the casserole in the refrigerator (covered) until the next day if you’re making it ahead of time.When it’s time to bake off your casserole, simply crack eggs over the top of it and sprinkle with a little salt and pepper, then bake until the egg whites are set, but let the yolks stay runny. If you’re having trouble getting the eggs to set up quickly enough, you can place it under the broiler for a minute or two, but this will also cook the yolks more.Sprinkle the whole thing with green onions and serve with salsa, avocado, and sour cream. Now that’s a brunch casserole!
- 12 corn tortillas, fried until crisp
- 1 can red enchilada sauce
- 2 orange or yellow peppers, roasted and diced
- 1 can black beans, drained and rinsed
- cheddar cheese, to taste
- 10 large eggs
- chopped scallions, for garnish
- diced avocado, for garnish
- sour cream, for garnish
- salsa, for garnish
- Break the crispy tortillas into large pieces. Spray an 11 x 13 baking dish with cooking spray, then layer half of the tortilla pieces on the bottom. Pour half the can of sauce over the tortillas, the spread half of the peppers and all of the beans over the top. Sprinkle on some cheese as desired. Layer with remaining tortillas, the rest of the sauce and peppers and more cheese if desired. Break the eggs carefully over the top of the casserole, taking care not to break the yolks. Bake at 375 until egg whites are fully set but yolks are still runny, about 20-30 minutes. Serve with garnishes at the table.