Mexican Breakfast Casserole

Mexican Breakfast Casserole 1 can (16 oz.) refried beans 1 can (10 oz.) Ro-Tel tomatoes, drained 6 Corn Tortillas, cut into quarters 6 eggs Salt & pepper 4-6 dashes hot sauce 1 can (4 oz.) chopped green chilies, undrained ½ lb. bacon, cooked and crumbled 1 cup Pepper Jack cheese, shredded 1 avocado, sliced or chopped 2 roma tomatoes, chopped Sour cream Spray an 8 X 8 baking dish with cooking spray. Spread half of the beans in the bottom of dish. Top with half of the Ro-Tel. Layer the tortillas on top. Spread the other half of the beans over the tortillas and top with the remaining tomatoes. In a medium bowl, whisk the eggs with salt, pepper and hot sauce to taste. Add the green chilies and mix. Pour the mixture over the tomatoes. Sprinkle the bacon pieces over the top of the eggs. Cover with aluminum foil and bake at 350°F for 30 minutes. Remove the foil and bake for 15 minutes longer, adding the cheese during the last 5 minutes. Remove from oven and allow to sit for 5 minutes before slicing. Serve with the avocado, tomatoes and sour cream.