You’ve heard of breakfast for dinner. How about dinner for brunch? This Mexican Breakfast Lasagna swaps tortillas for standard lasagna noodles and makes a hearty, gluten-free dish. Pass the Bloody Mary!


Nonstick cooking spray

1 tablespoon olive oil

1 medium yellow onion, chopped

6 poblano peppers, roasted, peeled, seeded and chopped

1 (12-ounce) package meatless soy chorizo (such as Soyrizo)

6 large eggs

1/4 cup milk

salt and pepper to taste

Tabasco sauce

1 (15-ounce) can refried black beans

1 package La Tortilla Factory Gluten Free Wraps, Ivory Teff, halved

2 cups salsa, mild or hot

4 cups shredded Mexican-blend cheese

1/2 bunch cilantro, roughly chopped


Preheat oven to 350F. Spray a glass 9-by-13-inch casserole dish with cooking spray.

Heat a large skillet over medium-high heat. Add oil to pan. Add onion, and sauté 3 minutes or until tender. Add peppers and sauté for 5 minutes. Remove pan from heat and set aside.

Add soy chorizo to pan and cook 3-4 minutes, stirring to crumble. Whisk together eggs, milk, salt, pepper and a few dashes Tabasco sauce in a large bowl. Add to soy chorizo in pan, scramble until eggs are desired doneness. Remove from heat.

While eggs cook, place beans in a small saucepan over medium-low heat. Cook until warm.

Line bottom of prepared casserole dish with tortillas, with their straight edges against pan and overlapping rounded edges in center.

Spread a thin layer of refried beans over tortillas. Top with half of egg mixture, onions mixture, salsa and cheese. Top with remaining 3 tortillas, egg mixture, onions mixture, salsa and cheese. Tent with foil and bake 1 hour, removing foil after 40 minutes. Remove from oven and let stand for 15 minutes. Sprinkle with fresh chopped cilantro and slice.

Number of Servings: 6

Per Serving

Calories: 470 | Total fat: 22 grams | Total carbohydrates: 45 grams | Dietary fiber: 9 grams | Protein: 23 grams