Enchilada Breakfast Casserole

Name: Enchilada Breakfast Casserole
Ingredients: 12 oz chorizo sausage, no casings; 10 large eggs; 1/4 cup milk (I use whole); 1/4 tsp table salt; 1/2 tsp garlic powder; 3 TB olive oil; 1 cup black beans, rinsed and drained; 1/2 tsp table salt; 12 (8-inch) corn tortillas; 15 oz Mexican blend shredded cheese (cheddar jack works well, too); 2 (10 oz each) cans enchilada sauce; 1 cup chunky salsa (I use mild); 1 (2.25 oz) can sliced olives, drained; 3 TB fresh cilantro, chopped for garnish

Enchilada Breakfast Casserole was pinched from <a href="http://www.chewoutloud.com/2014/05/24/enchilada-breakfast-casserole/" target="_blank">www.chewoutloud.com.</a>

"This Enchilada Breakfast Casserole is great for groups or preparing ahead of time. The flavors are festive and bright, just like an enchilada for breakfast should be! Spice level can be toned up or down, depending on your preference...."

INGREDIENTS

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12 oz chorizo sausage, no casings

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10 large eggs

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1/4 cup milk (I use whole)

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1/4 tsp table salt

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1/2 tsp garlic powder

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3 TB olive oil

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1 cup black beans, rinsed and drained

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1/2 tsp table salt

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12 (8-inch) corn tortillas

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15 oz Mexican blend shredded cheese (cheddar jack works well, too)

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2 (10 oz each) cans enchilada sauce

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1 cup chunky salsa (I use mild)

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1 (2.25 oz) can sliced olives, drained

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3 TB fresh cilantro, chopped for garnish

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