Breakfast Tortilla Strata

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Putting this Breakfast Tortilla Strata dish together and chilling it the night before gives the tortillas time to soak up the batter, which makes the strips puff when baked the next day.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 28%
  • Fat: 9.2g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 1.1g
  • Protein: 17.7g
  • Carbohydrate: 36.5g
  • Fiber: 4.7g
  • Cholesterol: 93mg
  • Iron: 2.2mg
  • Sodium: 755mg
  • Calcium: 335mg

Ingredients

  • 1 cup bottled salsa
  • 1 cup canned black beans, rinsed and drained
  • 10 (6-inch) corn tortillas, cut into 1-inch strips
  • Cooking spray
  • 1 cup (4 ounces) preshredded reduced-fat Mexican blend or Monterey Jack cheese, divided
  • 1 cup low-fat sour cream
  • 1 cup fat-free milk
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1/4 cup thinly sliced green onions

Preparation

  1. Combine salsa and beans in a bowl. Place one-third of tortilla strips in an 11 x 7-inch baking dish coated with cooking spray. Top with 1/3 cup cheese and about 1 cup salsa mixture. Repeat procedure with one-third of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
  2. Combine sour cream and next 4 ingredients (sour cream through egg whites); stir with a whisk. Stir in onions. Pour over tortilla strips; sprinkle with 1/3 cup cheese. Cover and chill 8 hours or overnight.
  3. Preheat oven to 350°.
  4. Remove dish from refrigerator. Let stand at room temperature 10 minutes. Cover and bake at 350° for 20 minutes. Uncover and bake an additional 15 minutes or until lightly browned.
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