How was your weekend? Mine went by in a flash, as usual, but luckily we had a little time to catch our collective breaths after yet another crazy busy week.

I even had enough time to make this tortilla strata for a special Sunday morning breakfast. When I came across this recipe from My Catholic Kitchen, I knew it had to be mine. I loved Veronica's point about having some extra time on the weekend to give breakfast the time it deserves...it is my favorite meal of the day when it gets the proper attention, after all. And so the tortilla strata simply had to be made. I whipped this up yesterday, chilled it overnight, and this morning simply threw it in the oven to bake off. I left this until the last minute for Secret Recipe Club, so I'm thrilled that it turned out so well. Served with a piping hot cup of coffee, there's nothing a savory (or sweet) breakfast casserole can't cure...including a 4:30AM wake up call by a certain 7 1/2 month old.

Good thing she's cute ;)

*Adapted from My Catholic Kitchen

8 tortillas, torn into halves

1 C salsa

1 C black beans, drained & rinsed

1 C shredded cheddar cheese

1/2 C sour cream

1 C milk

4 eggs

chopped chives

Spray a 9x9" baking dish with cooking spray. 

In a medium bowl, combine the salsa and black beans. Set aside.

In the baking dish, layer 2 - 3 tortillas, salsa mixture and 1/3 of cheese. Repeat twice.

In a mixing bowl, whisk together the sour cream, milk and eggs. Season with salt and pepper.

Pour over the tortilla layers. Cover and chill, at least 8 hours.

The next morning, preheat oven to 325 degrees and let strata stand on countertop for 10 minutes. Bake covered for 20 minutes, then uncovered for 15 minutes. 

Slice and serve.

Oh and I also love this because it could easily be made Weight Watchers-friendly, which I did, and reheated throughout the week...which is what we plan to do as well!

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