MEXICAN BREAKFAST CASSEROLE

MEXICAN BREAKFAST CASSEROLE 12 large eggs 2 cups whole milk 2 teaspoons New Mexico chili powder 1 teaspoon ground cumin 1 teaspoon kosher salt 6 medium roma tomatoes, chopped 1/4 medium white onion, diced 2 jalapeños, deveined and minced 4 garlic cloves, minced 12 corn tortillas 1 (16 oz) package Jones Dairy Farm Dry Aged Bacon, cooked and cut into bite-sized pieces 8 ounces pepper jack cheese, shredded 8 ounces medium cheddar cheese, shredded 1/4 cup fresh cilantro, chopped Preheat oven to 350°F. Spray 9x13-inch baking pan with non-stick spray. In large bowl combine eggs and milk. Sprinkle chili powder, cumin and salt over the bowl while whisking to prevent large clumps from forming. Whisk until completely combined. In medium bowl combine tomatoes, onion, jalapeno and garlic. Toss to combine. Line bottom of prepared baking pan with 4 corn tortillas, overlapping if necessary. Top tortillas with 1/4 of tomato mixture, 1/4 of bacon and 1/4 of each cheese. Repeat layers 2 more times beginning with 4 tortillas and ending with cheeses. Pour egg mixture over casserole. Bake uncovered for 40-50 minutes, or until a knife inserted in center comes out clean. Top with remaining cheese and broil until melted, about 2 minutes. Sprinkle remaining tomato salsa and bacon over top and garnish with cilantro. Serve and enjoy! To Make Ahead: Refrigerate overnight. Allow casserole to sit on counter for about 30 minutes before baking.