Rating: 4.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 4
  • 5 star values: 5

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.

Recipe by Cooking Light March 2001

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Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Preheat oven to 350°.

  • 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.

Nutrition Facts

292 calories; calories from fat 28%; fat 9.2g; saturated fat 4.5g; mono fat 2.7g; poly fat 1.1g; protein 17.7g; carbohydrates 36.5g; fiber 4.7g; cholesterol 93mg; iron 2.2mg; sodium 755mg; calcium 335mg.
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