Egg And Tortilla Casserole Recipes

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EGG AND TORTILLA CHIP BAKE



Egg and Tortilla Chip Bake image

Tortilla chips and eggs are baked with pepper jack cheese, mild green chiles and fresh cilantro for an eye-opening breakfast casserole.

Provided by Food Network Kitchen

Time 1h10m

Yield 6

Number Of Ingredients 10

Cooking spray
4 cups lightly crushed tortilla chips
1/4 cup milk
1 teaspoon ancho chile powder
8 large eggs
Kosher salt and freshly ground black pepper
One 4-ounce can mild chopped green chiles
2 tablespoons chopped fresh cilantro, plus whole leaves, for garnish
1 cup shredded pepper jack cheese (about 4 ounces)
Sour cream, salsa verde and/or pickled jalapenos, for serving

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.

TORTILLA BREAKFAST BAKE



Tortilla Breakfast Bake image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1/2 cup sliced mushrooms
1 small yellow onion, sliced thin
1 small green bell pepper, sliced thin
Kosher salt and freshly ground black pepper
1/2 cup spinach
One 12-inch flour tortilla
1 cup shredded Colby Jack cheese
4 large eggs
2 green onions, sliced thin
Hot sauce, for serving

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.

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