Friday, March 21, 2014

Mexican Breakfast Casserole

The Ingredients.
serves 8, easily.

7 corn tortillas 
8 eggs 
2 cups fat free milk
2 cups shredded Mexican blend cheese
1 (7-ounce) can green chiles, drained
1 red bell pepper, seeded and diced
1 tiny onion, diced
1 cup corn (I had leftover fresh corn from the weekend, but frozen would totally work)
1 cup sliced mushrooms (optional)
3/4 teaspoon kosher salt
1/2 teaspoon black pepper

The Directions.
Put a layer of corn tortillas on the bottom---you may have to tear some to make them fit nicely. 
In a very large mixing bowl, combine all of the other ingredients, and whisk together. Pour about 1/2 of the mixture into the Bean Pot, on top of the tortillas. Put in another layer of tortillas, and top with the remaining egg/milk/cheese/other stuff mixture. Top with another layer of corn tortillas.

Cover and cook on 350 for 1 hour. 

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