Vegetable Enchilada Breakfast Casserole

I created this to use the leftover filling from a vegetable enchilada dinner. The dinner recipe came from Moms Into Fitness with Lindsay Brin's COOK ONCE recipe book.

Veronica Hein @cook_5966926

I created this to use the leftover filling from a vegetable enchilada dinner. The dinner recipe came from Moms Into Fitness with Lindsay Brin's COOK ONCE recipe book.

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Ingredients

2 TbspOlive Oil
2 tspground cumin, divided
1/4 call-purpose flour
1/4 ctomato paste
1 1/2 chomemade poultry bone broth (substitute with one can broth of your choice)
1/2 (1 bag)Tatter Tots (approximately), baked according to the directions on the bag long enough to smash
8eggs
2 cupsskim milk
1 cshredded Monterey jack cheese (Pepper Jack is also a good choice if heat level is not an issue for your family)
1 canlow-sodium black beans, rinsed and drained
5 ouncesfrozen corn kernels, thawed (or half a can of drained corn)
8 ouncesfrozen, chopped spinach, thawed and squeezed dry
3green onions, thinly sliced; separate white and green portion
2burrito-sized whole wheat tortillas
4 ouncessliced, black olives, drained
1/4-1/2 cshredded cheese of your choice to sprinkle on top

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Steps

1

For the sauce: In a medium saucepan, heat oil over medium heat.
2

Add 1 tsp cumin, flour, and tomato paste; cook whisking for 1 minute.
3

Heat 3/4 cup broth and 3/4 cup water in the microwave. Add it to the mixture in the saucepan, whisking constantly. Bring to a boil; reduce to a simmer. Simmer for 5-8 minutes until slightly thickened. Set aside.
4

Follow the directions on a bag of Tatter Tots to cook about half the bag until they are soft enough to smash with a fork.
5

Transfer the Tatter Tots to a 9 x 13 glass casserole dish and smash them with a fork to create the first layer on the bottom of the dish.
6

In a large bowl, scramble the eggs. Add the milk, shredded cheese, beans, corn, spinach, the white part of the green onions, the remaining 1 tsp of ground cumin. Mix well. Pour this mixture on top of the Tatter Tots in the casserole dish.
7

Bake the casserole at 350 degrees for approximately 20 minutes, or until the eggs have set or nearly set and a toothpick comes out dry or nearly dry since it will be cooked a little more in one of the steps below.
8

Cut the tortillas in half so that you have four half circles. Sprinkle a little more cheese on top of the cooked casserole. Arrange the tortilla halves on top folding the corners underneath as needed to fit in the dish.
9

Use a spatula to spread the sauce on top of the tortillas so they are entirely covered.
10

Sprinkle the remaining cheese on top and bake for about 10 more minutes or until the cheese is melted.
11

Sprinkle the green part of the green onions and black olives on top.
12

Enjoy!