Breakfast Enchilada Bake

• 10 Land O Lakes Eggs
• 1/4 cup milk or water
• 3 tablespoons Land O Lakes Butter
• 1/4 cup sliced green onions
• 1 teaspoon finely chopped fresh garlic
• 1 cup black beans, rinsed, drained
• 3 tablespoons chopped fresh cilantro
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 12 (8-inch) corn tortillas
• 6 (3/4-ounce) slices Land O Lakes Deli Hot Pepper Cheese, each cut into 4 strips*
• 1 (19-ounce) can enchilada sauce**
• 1 cup chunky-style salsa
• Sour cream, if desired
• Salsa, if desired
• Chopped fresh cilantro, if desired

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

eggs, milk, butter, green onions, fresh garlic, black beans, fresh cilantro, salt, pepper, corn tortillas, pepper cheese, enchilada sauce, chunkystyle salsa, sour cream, salsa, fresh cilantro

Taken from www.landolakes.com/recipe/3403/breakfast-enchilada-bake (may not work)