Simple Kitchen Mexican Breakfast Lasagna

I had a brunch in my home and I am known for always having a breakfast casserole. When I went to the store to get the sausage, etc that goes into the casserole….I just couldn’t do it. Meat did not sound good. You know how it is when you shop – you only really get what you like….

So, I wanted to have some good flavor and just eggs and bread was not going to do that. I saw the endcap of tortillas and it HIT me – Mexican Lasagna for breakfast!!!!!

It ended up flavorful, easy to make, and it was eaten up! I also made it the night before and warmed it the next day…egg lasagnas take a little while to fully set so I tend to do this to make life easier for myself.

Simple Kitchen Mexican Breakfast Lasagna


  • 1 package small corn tortillas ( I used white ones)
  • 10 eggs
  • 1/2 cup milk
  • 1.5 jar salsa or 2 cups home made
  • 3 cups shredded cheddar
  • 1 can black or refried beans
  • cooking spray


  1. Pre heat oven to 350 degrees. Spray your casserole dish with non stick cooking spray. (I used a 9x13)
  2. Whisk the eggs and milk together in a separate bowl.
  3. Pour about 2/3 cup of salsa on the bottom of the dish. Layer 4 tortillas to cover the bottom. Place 1/2 the beans evenly then another layer of salsa, then 1/2 the egg mixture, then 1 cup cheese.
  4. Cover that layer with 4 tortillas.
  5. Re create the last layer then cover with 4 more tortillas ( a total of 3 layers) Pour the last of the salsa then sprinkle the last cup of cheese. Bake for 45 minutes. Start covered with foil and remove the last 10 minutes to crisp the cheese if you like it that way.
  6. You can refrigerate and cook in the morning, or bake off and warm in the morning. Make sure to cover with foil if rewarming.
  7. Serve with more salsa and sour cream and some fresh cilantro! Maybe a "Breakfast Mojito?"

Zesty Orange Cookie Cups @nestle

I love doing my grocery shopping. I am unsure if all bloggers are like this, but I actually stop, pick up the recipes and read them…you know, those free recipe cards that are in front of name brand items…..

Well, Missy Maki loves baking, and the “chips section” is one of my favorite areas…all the fun chips… white chocolate, mint, peanut butter, they just add so much fun flavors, large chips, mini chips Ahhhhh!!! I love it! That is where I found these:

Zesty Orange Cookie Cups @nestle


  • 1 cup (2 sticks) butter, softened
  • 1/2 cup granulated sugar
  • 2 cups all-purpose flour
  • 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Premier White Morsels
  • 2 large eggs
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1/2 to 3/4 teaspoon orange extract
  • 1 tablespoon grated orange peel (1 medium orange)


  1. PREHEAT oven to 350° F. Grease 48 mini-muffin cups.
  2. BEAT butter and sugar in medium mixer bowl until creamy. Add flour; beat until mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto bottom and up side of prepared muffin cups to form wells. Place 5 morsels in each cup.
  3. BEAT eggs in medium bowl with wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full.
  4. BAKE for 15 to 17 minutes or until centers are puffed and edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With tip of knife, remove cookie cups from muffin pans. Top with grated orange peel just before serving. Store in covered container in refrigerator

A Beautiful Day

I have neglected my blog.  I don’t really care about my blog right now, but I care about you.  My readers, my supporters. The people who remind me that it is okay to want a family, and to keep trying after you hit a dead end.  To get up, dust off, and go again.

We went again.

I was off all last week for our IVF Embryo Transfer.  I only needed a few days rest but I needed a lot of time for my brain.    You see, I have been working a lot, and too much.  I have neglected myself, and this last week was about me.  It was about my family and it was about a nearly 4 year struggle to make a dream come true. To put it bluntly: I was exhausted physically and emotionally.

I dropped out.  It happens.

But here is my Beautiful Day:

This is us as we left for the clinic. Jason said “honey, let’s take a picture” for the record – HE never does that. I do. I was nervous, but we got there on time, and we headed in to get ready. I was so nervous. It all culminates up to this day…..So, I disrobe, then lay down and they give me a valium ( thank you so much!!) and after a few minutes I roll into a “clean room” and I meet these two:

Yes, these would be our 2 VERY high grade and starting to hatch embryos. My hopeful babies. There is a process that I will not go into that occurs, but I promise it does not hurt, and that it is WONDERFUL! Then I was taken back to my room….where my husband was anxiously waiting. Then, I relaxed. I though it would be hard….but I fell asleep. If you knew me well, this is where you would laugh and say…”Of course you did”.

At this point I am “Pregnant until Proven Otherwise” or “PUPO”. I was then escorted to the car, driven home and watched over by my husband for the next 5 days like ferocious Lion. I was not on my back the whole time, but he is very protective, and still is.

So, here we sit, the day before our BETA test. By this time tomorrow we will know the TRUTH. We may already know the TRUTH via pregnancy tests, but we may also NOT know the Truth. This is where I get dicey and dodgy with you. I know you will forgive me.

I wanted you to know how well I am doing. Back to work, still missing coffee, and loving every second with my co-workers. I am a bit behind on recipe posts, but hope to be back at it in the next week or so!

XOXO Missy Maki

Thanksgiving Awesomeness from @Wholefoods

I love being able to pass along information about awesome places like Whole Foods! Whole foods is a fantastic supporter of Simple Kitchen with Missy Maki, and an amazing source for great interviews. I got some fabulous tidbits today and I want to share them with you!

Whole Foods Market has put together 5 different Thanksgiving dinner menus, from the traditional to the vegetarian, to make the last few days of meal planning as simple as possible. See here for details:


For those who need a bit more inspiration, they have a full recipe inspiration guide and ideas for the holiday:


And, lastly, they wanted to give you all a heads-up that Whole Foods Market will be hosting a full Black Friday weekend this year from November 23-25. This will include deals throughout the store, including 20% off all wines!


Hope this sparks some ideas for some final Thanksgiving dinner planning!!!!


Happy Thanksgiving!!!

**Whole Foods gave me this information to offer you**

Turkey Basics PODCAST with @wholefoodspdx Nate Hornbeak on “Simple Kitchen with Missy Maki” on @kpam860

Yes, your questions are answered! Listen to the fun Podcast with Nate Hornbeak of Whole Foods!

Nate is not only the butcher at Whole Foods, he won the Iron Butcher championship earlier this year making him the BEST person to help me with all my questions!

Simple Kitchen with Missy Maki Podcast with Whole Foods Nate Hornbeak

Click the link and scroll down to the episode!

The Ultimate Oregon Thanksgiving PODCAST of Simple Kitchen with Missy Maki on @kpam860

The Best of the Best Food Bloggers in Portland

The Ultimate Oregon Thanksgiving PODCAST

Click the link above to reach the KPAM Audio Vault (scroll down and click the appropriate podcast)! Listen to the amazing bloggers behind the “Ultimate OregonThanksgiving Episode of “Simple Kitchen with Missy Maki”

Simple Kitchen airs every Sunday 9-11am on AM 860, KPAM

The post that has ALL of the recipes and photos links is :

The Ultimate Oregon Thanksgiving Menu BLOG POST

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