Overnight Mexican Breakfast Casserole

Name: Overnight Mexican Breakfast Casserole
Ingredients: 1 (14 oz.) can black beans or pinto beans, drained and rinsed; 2 (10 oz.) cans Rotel, drained (I use one mild green chile and one cilantro and lime); 1/4 tsp. salt; 2 c. shredded Colby Jack cheese blend; 2 slices thick cut bacon, cooked and crumbled; 5 large eggs; 1/2 c. low-fat milk; 1/2 T. Chipotle Tabasco sauce; 8 corn tortillas

Overnight Mexican Breakfast Casserole was pinched from <a href="http://www.ihearteating.com/2014/09/12/overnight-mexican-breakfast-casserole/" target="_blank">www.ihearteating.com.</a>

INGREDIENTS

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1 (14 oz.) can black beans or pinto beans, drained and rinsed

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2 (10 oz.) cans Rotel, drained (I use one mild green chile and one cilantro and lime)

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1/4 tsp. salt

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2 c. shredded Colby Jack cheese blend

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2 slices thick cut bacon, cooked and crumbled

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5 large eggs

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1/2 c. low-fat milk

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1/2 T. Chipotle Tabasco sauce

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8 corn tortillas

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