Overnight Tex Mex Tortilla Brunch Bake Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

Steps:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans.
• In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
• Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
• Line the 2 baking dishes with 6 tortillas.
• Divide the beef mixture between the two dishes on top of the tortillas.
• Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
• Top with the remaining tortillas.
• Spread two jars salsa over each casserole (one on each one).
• Sprinkle with remaining cheese.
• Cover casseroles with foil.
• Bake for 45 minutes.
• Remove foil, bake 10-15 minutes more, or until cheese is golden.