Mom's Day Slam Dunk: Enchilada Egg Bake

Give Mom a delicious gift (and a much-needed break) on Sunday: Make her a breakfast she won't forget. Once all the ingredients are prepped for Black Bean, Sausage & Egg Enchilada Casserole, this hearty, chorizo-charged dish comes together quickly.

SAUCE

1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon unsweetened cocoa
2 (8-oz.) cans tomato sauce
1/2 cup water

CASSEROLE

1. lb. bulk chorizo sausage (Mexican-style) or breakfast sausage*
12 eggs
1 tablespoon canola oil
12 (6-inch) corn tortillas
1 (15-oz.) can black beans, drained, rinsed
2 cups shredded sharp cheddar cheese (8 oz.)
1/4 cup plus 3 tablespoons chopped fresh cilantro, divided
3/4 cup Mexican crema or sour cream**

1. Combine chili powder, cumin and cocoa in medium skillet; cook over low heat 2 minutes or until toasted and fragrant, shaking pan constantly. Add tomato sauce and water; bring to a boil over medium heat, stirring constantly. Simmer over medium-low to low heat 10 minutes, stirring occasionally. (Sauce can be made 2 days ahead; cover and refrigerate.)

2. Heat large skillet over medium heat until hot. Crumble sausage into skillet; cook 8 to 10 minutes or until browned, stirring frequently and adjusting heat as necessary. Drain on paper towels.

3. Whisk eggs in large bowl until blended. Heat oil in large nonstick skillet over medium heat until hot. Cook eggs 2 to 3 minutes or just until soft moist clumps form, stirring constantly.

4. Coat 13x9-inch glass or ceramic baking dish with cooking spray. Ladle half of the sauce over bottom of dish; top with half of the tortillas, overlapping as necessary. Layer with sausage, black beans, 1/2 cup of the cheese and 2 tablespoons of the cilantro. Top with eggs, 1/2 cup of the cheese and 2 tablespoons of the cilantro. Layer with remaining tortillas, sauce and cheese. Cover and refrigerate overnight.

5. Heat oven to 350°F. Bake, uncovered, 35 to 45 minutes or until cheese is melted and sauce is bubbly. Let stand 10 minutes before serving. Drizzle with crema and garnish with remaining 3 tablespoons cilantro.

8 servings

PER SERVING: 530 calories, 32.5 g total fat (13.5 g saturated fat), 28.5 g protein, 31.5 g carbohydrate, 345 mg cholesterol, 915 mg sodium, 7.5 g fiber

TIPS *Chorizo is a spicy pork sausage used in Mexican and Spanish cooking. Mexican chorizo is made from ground fresh pork and spices. It's sold in links or bulk by the pound. If unavailable, substitute another highly seasoned sausage.
**Mexican crema is similar to sour cream, but it's slightly sweeter with a thinner consistency.