The Only Breakfast Casserole You Need to Feed Holiday Guests

Ingredients

• 3 cups salsa (from two 16-ounce jars)
• 2 teaspoons reduced-sodium taco seasoning (one 1-ounce envelope, or use homemade )
• 14 corn tostadas
• 1 (15- ounce) can pinto beans , drained and rinsed (about 1 1/2 cups)
• 1 cup chopped scallions
• 8 ounces pre- shredded Mexican cheese blend (about 2 cups)
• 6 large eggs
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Chopped avocado, for topping
• Fresh cilantro leaves, for topping

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