Mexican Breakfast Casserole

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Green bell pepper

  Sweet, green, raw

  1 small or 74g

• Onions

  Raw

  1 small or 70g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Ground turkey

  Poultry food products, raw

  16 oz or 456g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Salsa

  Sauce, ready-to-serve

  1 cup or 260g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  1 cup or 164g

• Canned black beans

  Low sodium, drained

  1 cup or 260g

• Egg

  Whole, fresh eggs

  12 large or 600g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Tortillas

  Corn

  8 tortilla or 192g

• Cheddar cheese

  2 cup, shredded or 226g

• Fresh cilantro

  Coriander leaves, raw

  4 tbsp or 4g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

Directions

1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Sauté the diced onions and green bell pepper for 2-3 minutes until softened.
3. Add the ground turkey to the skillet and cook for 6-8 minutes, crumbling the meat until fully cooked.
4. Stir in the taco seasoning, half of the salt, and half of the pepper until well combined.
5. In a medium bowl, mix together the salsa, corn, and black beans.
6. In a large bowl, whisk together the eggs, milk, and remaining salt and pepper.
7. Spray a 9x13 inch baking pan with non-stick cooking spray.
8. Layer half of the meat mixture, tortilla quarters, half of the salsa/corn mixture, and half of the cheese. Repeat all layers except for the last cheese layer.
9. Pour the egg mixture evenly over the layered ingredients and top with remaining cheese.
10. Bake in the preheated oven for 45-55 minutes, or until the center is set and no longer jiggles.
11. Serve the casserole topped with chopped cilantro and sliced avocado.