Mexican Egg Bake Recipe for 8 Servings

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large skillet over medium-high heat, brown the sausage or chorizo until fully cooked and slightly crisp.
3. Add the diced onions and bell peppers to the skillet, sautéing until vegetables are tender and edges are caramelized.
4. Stir in the drained black beans and chunky salsa; cook for 2 minutes until hot and fragrant.
5. Grease a 9x13 inch baking dish. Place a layer of tortilla pieces across the bottom.
6. Spread half of the sausage and bean mixture over the tortillas and sprinkle with 1 cup (112g) of shredded cheese.
7. Repeat the layering process with remaining tortillas, the rest of the meat mixture, and the remaining cheese.
8. In a mixing bowl, whisk together the eggs, milk, smoked paprika, garlic powder, salt, and black pepper until smooth.
9. Slowly pour the egg mixture over the layers, ensuring it seeps into all crevices.
10. Cover the dish tightly with aluminum foil and bake for 30 minutes.
11. Remove the foil and bake for another 15-20 minutes until the top is golden-brown and the center is set.
12. Garnish with chopped fresh cilantro and sliced avocado before serving.