Overnight Mexican Breakfast Casserole

By natcat

From http://www.ihearteating.com/overnight-mexican-breakfast-casserole/
Make one day ahead

Ingredients

• 14 oz black beans, drained & rinsed
• 20 oz (2 cans) Rotel, drained
• 1/4 tsp salt
• 2 cups shredded Colby Jack cheese blend
• 2 slices thick cut bacon, cooked and crumbled
• 5 eggs
• 1/2 cup milk
• 1/2 Tbsp Chipotle Tabasco sauce
• 8 corn tortillas

Details

Adapted from ihearteating.com

Preparation

Step 1

In a large bowl, stir together black beans, Rotel, and salt.
Spread heaping 1/4 cup of bean mixture on the bottom of a greased 9x9-inch baking dish.
Place 4 tortillas over the bean mixture, overlapping tortillas slightly.
Layer half of bean mixture and then 1 cup of shredded cheese over tortillas.
Add another layer with remaining 4 tortillas.
Top with remaining bean mixture.
Sprinkle crumbled bacon over bean mixture.
In a separate bowl, whisk together eggs, milk, and Tabasco sauce.
Pour egg mixture over everything.
Cover, and chill for at least 3 hours or overnight.

Preheat oven to 350 F.
Spray one side of a sheet of aluminum foil with nonstick cooking spray, and cover baking pan tightly with foil.
Bake for 30-40 minutes.
Top with remaining 1 cup cheese.
Return to oven, and bake, uncovered, for another 5-10 minutes, or until cheese is melted.
Let stand 5-10 minutes, uncovered, before serving.