Recipes Mexican Lasagna Breakfast Casserole (Air Fryer Recipe)
A hearty Mexican breakfast casserole layered with tortillas, smoky Jones Dairy Farm Dry Aged Bacon, fresh salsa, and melted cheese.
Mexican Lasagna Breakfast Casserole (Air Fryer Recipe)
Servings: 440 min
- 170 g package Jones Dairy Farm Dry-Aged Bacon, cooked and diced
- 6 large eggs
- 1 cup whole milk
- 1/2 tsp New Mexico chili powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 3 medium Roma tomatoes, chopped
- 2 tbsp medium white onion, diced
- 1 jalapeño, deveined and minced
- 2 cloves garlic, minced
- 4 corn tortillas
- 115 g pepper jack cheese, shredded
- 115 g medium cheddar cheese, shredded
- 2 tbsp fresh cilantro, chopped
- 1Preheat air fryer to 160°C. Lightly grease four ramekins or small heat-safe dishes that fit inside the air fryer.
- 2In a medium bowl, whisk eggs, milk, chili powder, cumin, and salt until combined.
- 3In a separate bowl, mix tomatoes, onion, jalapeño, and garlic.
- 4 Layer tortilla pieces in the bottom of each ramekin. Top with salsa, bacon, and cheese. Repeat layers, finishing with cheese.
- 5Pour egg mixture evenly over the ramekins.
- 6Air fry for 20–25 minutes, or until the center is set and the cheese is golden.
- 7Sprinkle with fresh cilantro before serving.
This Mexican Lasagna Breakfast recipe is made using
Jones Dairy Farm Dry-Aged Bacon
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