Sitting down to a relaxing weekend breakfast is something I cherish. I am not sure if it is because I have such limited time for breakfast during the week, or if it is the nostalgia of Sunday morning breakfasts with my family. Dad would make the bacon, mom would make the eggs, they would toast up English muffins and we would all share breakfast together at the table…those were truly special times at the Smets house. Lately I have been looking for make-ahead breakfasts so that I can relax with a cup of coffee in front of the fire with Terry and the pups instead of making a mess in the kitchen. While I was reading the “Hits and Misses” post on the Cooking Light Bulletin Board I found that nylucy4 had rated Cooking Lights Breakfast Tortilla Strata, posted by Bobmark, as excellent. Terry and I prefer to start off our day with a healthy breakfast, and CL rarely lets us down. On Saturday, while all the boys were at the UCLA vs USC football game, I prepared this meal so that we could enjoy it Sunday morning…I figured Terry might be moving a little slow…
Breakfast Tortilla Strata
Adapted from Cooking Light
Serving Size : 6
1 cup bottled salsa
1 cup canned black beans, rinsed and drained
10 (6 inch) corn tortillas, cut in 1-inch strips
1 cup (4 ounces) preshredded reduced-fat Mexicanblend 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
Combine salsa and beans in a bowl.
Place 1/3 of the tortills 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 1/3 of tortilla strips, 1/3 cup cheese, and remaining salsa mixture; top with remaining tortilla strips.
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 degrees.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.
292 cal, 9.2g fat, 17.7g pro, 36.5g carb, 93mg chol, 755mg sod.
Black beans, after being rinsed with cold water in a strainer.
The first layer of the black bean and salsa mixture.
Two eggs, two egg whites, salt, sour cream and milk in a mixing bowl.
Egg and green onion mixture poured over tortilla strips.
Breakfast Tortilla Strata covered before refrigerating for 8 hours to overnight.
Breakfast Tortilla Strata after refrigeration, sitting out for 10 minutes before baking.
Breakfast Tortilla Strata after baking at 350 for 20 minutes covered by tin foil.