Green Chile Tortilla Egg Bake

My new favorite breakfast casserole!  Seriously, it's ridiculous.  Somehow it hits all the right notes for me...when you see how much cheese is involved you will understand.  It also happens to be the easiest breakfast casserole I have ever made, so there's that.  You just have to remember to make it ahead of time.  It also makes for excellent leftovers!  There are a lot of versions floating around of this casserole, this happens to be mine.  No pictures this time - sorry!

Here we go!
6 taco size flour tortillas (white flour work best, but you can sub whole wheat or corn depending on your needs or preferences)
1 pound* of grated cheese - I like to use a combo of cojack and cheddar or cojack and mozzarella
2-3 small cans of chopped green chilies - drained and rinsed in a sieve
6 eggs
2 cups of milk - don't use skim
1/2 teaspoon of table salt or 1 teaspoon of Kosher salt - I like to use table salt in eggs because it dissolves more easily

In a greased 9x13 pan layer:
Two tortillas (tear to cover the bottom and make an even layer)
1/3 cheese
1/2 green chilies
Two tortillas
1/3 cheese
1/2 green chiles
Two tortillas
1/3 of cheese

Whisk eggs, milk, and salt until well combined.  Slowly pour the milk and egg mixture over the casserole disturbing the cheese as little as possible.  Let it set in the fridge overnight for breakfast or all day for supper.
Bake at 350 for around 40-45 minutes (slightly less if you let it come to room temp before baking).  It will be very puffy when you take it out but will collapse as it cools.  Let it set 10 minutes before serving.

*I have been known to just put the whole pound of cheese in the first two layers and use a little more on top.  Nobody died, except of happiness.

Serve with a nice green salad and some fruit and you have an awesome meal.


Popular Posts