Serves: 6
Total Calories: 259

1 cup salsa
1 cup canned black beans, drained and rinsed
10 (6-inch) corn tortillas, cut into 1-inch strips and divided
1 cup shredded Mexican-blend cheese, divided
1 cup sour cream
1 cup milk
2 eggs, beaten
2 egg whites, beaten
1/2 teaspoon salt
1/4 cup green onions, thinly sliced

Combine salsa and beans; set aside. Place one-third of tortilla strips in a lightly greased 11"x7" baking pan. Top with 1/3 cup cheese and one cup salsa mixture. Repeat layering with one-third of tortilla strips, 1/3 cup cheese and remaining salsa mixture, ending with remaining tortilla strips. Whisk together remaining ingredients. Pour over tortilla strips; sprinkle with remaining cheese. Cover and chill overnight. Remove from refrigerator; let stand at room temperature for 10 minutes. Cover and bake at 350 degrees for 20 minutes. Uncover and bake for an additional 15 minutes, until lightly golden.

Tip: Serve breakfast juices in glasses with a bit of sparkle. Run a lemon wedge around the rims of glasses, then dip rims in superfine sugar. Garnish each with a sprig of fresh mint.

Nutritional Facts:

Serves: 6
Total Calories: 259
Calories from Fat: 88

More Recipes from the Summer In the Country Cookbook:
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French Toast Croissants
Santa Fe Breakfast Bake
Spinach & Potato Frittata
Grandma Retha’s Rhubarb Muffins
Summer’s Best Berry Bars
Last Hurrah of Summer Peach Bread
Just Peachy Coconut Smoothie
Blueberry-Rhubarb Sauce
Nellie’s Farmgirl Egg Bake
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Friendship Apple Crumpets
Aunt Emmaline’s Strawberry Muffins
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Ericka’s Cheese Danish
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Amy’s Orange Shake-Up
Sweet Pea’s Breakfast Blitz
Country-Style Breakfast Pizza
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