Back in the swing of fall yet? Are you sprinkling cinnamon on your morning cereal? Me too! It’s the return of cooler weather, falling leaves and knee-high boots. If you’re a parent, fall brings the scent of fresh notebook paper and pencil shavings and, let’s not forget, the morning mad dash to get those kiddies to school on time. My kids are notorious time-wasters—if I had a dollar for every time I’m asked to search for a sock or a shoe (and it’s always right in front of them), I’d be able to retire to some Caribbean island.
While my kids find their socks before eagerly expanding their minds, it’s my J-O-B to keep those minds in finely tuned condition with nice, hearty breakfast-time foods. This requires productive meal-planning, which is why I love these mini-casseroles. A play on Mexican chilaquiles, this dish is baked in mini Dutch ovens, packed with veggies and served hot.
These Mini Chilaquiles Breakfast-Time Casseroles start with a layer of crushed tortilla chips, followed by salsa and a hearty mix of corn, black beans, tomatoes, jalapeños, cilantro and cheese. And they come together in a snap! Make the filling the night before and store in the refrigerator, then layer them quickly in the morning and pop them in the oven. Your food will be ready before you step out of the shower!