Egg And Tortilla Casserole Recipes

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
• Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.

Steps:

• Heat oven to 350 degrees. Cook bacon in a 12-inch skillet over medium-high heat until crisp and the fat has rendered out, 8 to 10 minutes. Using a slotted spoon, remove from skillet, leaving fat behind.
• Add olive oil, potatoes and onion slices to the skillet. Season with salt and pepper and cook, stirring occasionally until the potatoes are tender and start to brown, and the onions are golden brown, 20 to 25 minutes. Return bacon to skillet and stir to combine so that everything is distributed evenly.
• In a large bowl, whisk eggs together and season with salt and pepper. Add cheese and whisk to blend. Transfer potato mixture to a 1 1/2- to 2-quart baking dish (any shape will work) and pour egg mixture over. Place in oven and bake until eggs are puffed around the edges and just set in the center, 15 to 20 minutes.
• Remove from heat and let cool slightly before eating. Serve with hot sauce if you like.

Steps:

• Preheat the oven to 375 degrees F.
• Heat the olive oil in a 10-inch cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms, onions and bell peppers. Cook until slightly charred, 3 to 4 minutes. Season with salt and pepper. Turn off the heat and stir in the spinach. Remove the veggie mix to a plate.
• Add the tortilla to the skillet, pressing it lightly to touch the bottom. Top the tortilla with two-thirds of the cheese and the reserved veggie mix. Crack the eggs over the top and cover with the remaining cheese. Sprinkle the yolks with salt and pepper.
• Bake until the cheese has melted and the whites of the eggs have set, 15 to 17 minutes for a runny yolk, 20 to 22 minutes for a firmer yolk.
• Transfer the tortilla to a cutting board or platter. Top with the green onions and hot sauce. Slice into wedges and serve.

Steps:

• Crumble meat into a 2-qt. microwave-safe dish; add onion and green pepper. Cover and microwave on high for 5-6 minutes or until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce, tomato paste, olives, water and chili powder. Cover and cook at 50% power for 10 minutes or until thickened, rotating dish once., In a bowl, whisk the eggs, sour cream and pepper. Place two tortillas in an 11x7-in. microwave-safe dish. Layer with half of the sour cream mixture and meat sauce; repeat. Top with corn chips and cheese., Microwave, uncovered, at 50% power for 10-15 minutes or until a thermometer reads 160° and cheese is melted. Let stand for 5 minutes before cutting.

Steps:

• Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Meanwhile, in a large bowl, whisk together the eggs, milk and pepper; add the ham. Pour into skillet. Cook and stir over medium heat until eggs are completely set., In a greased 13x9-in. baking dish, spread half of the soup. Place 3 tablespoons egg mixture down the center of each tortilla; sprinkle each with 1 tablespoon cheese. Roll up and place seam side down over soup., Spread remaining soup over tortillas. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• Preheat oven to 350 degrees.
• Spray 9-by-13-inch baking pan with nonstick spray; set aside.
• Heat oil in medium skillet on medium-high heat.
• Add onion and garlic; cook until onion is softened.
• Remove from heat and stir in salsa.
• Place 6 tortillas in bottom of baking dish.
• Top with half cheese and half canned chilies.
• Top with onion-garlic-salsa mixture.
• Cut remaining 6 tortillas into fourths and place on top.
• Place remaining cheese and chilies on top.
• In large bowl, whisk eggs, buttermilk, corn, salt, pepper, oregano and cumin.
• Pour over top of casserole.
• Using fork, lift and jiggle some of the top layer of tortillas, so some egg mixture drizzles down.
• Bake in preheated oven 45 to 50 minutes or until top is set and browned.
• Let rest 15 minutes.
• If desired, garnish with fresh cilantro and tomato salsa.