Breakfast Enchilada Bake

Directions

1. 1
   Heat oven to 350F.
2. 2
   Spray 13x9-inch glass baking dish with no-stick cooking spray; set aside.
3. 3
   Combine eggs and milk in bowl; beat on medium speed until well mixed.
4. 4
   Melt butter in 12-inch nonstick skillet over medium heat.
5. 5
   Add green onion and garlic; cook, stirring occasionally, 1 minute.
6. 6
   Add egg mixture, beans, 3 tablespoons cilantro, salt and pepper.
7. 7
   Cook over medium heat, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 10-12 minutes or until set .
8. 8
   Combine enchilada sauce and 1 cup salsa in medium bowl.
9. 9
   Spread 3/4 cup salsa mixture onto bottom of prepared pan.
10. 10
    Layer 6 corn tortillas, half of egg mixture and 3 slices cheese.
11. 11
    Spoon 3/4 cup salsa mixture over all.
12. 12
    Repeat layers ending with sauce.
13. 13
    Cover with aluminum foil; bake 20-22 minutes or until bubbly.
14. 14
    Remove foil; continue baking 15-20 minutes or until heated through.
15. 15
    Top with sour cream, salsa and cilantro, if desired.
16. 16
    *Substitute Land O Lakes Deli White American.
17. 17
    **Substitute 2 (10-ounce) cans enchilada sauce.