I could eat breakfast for every meal. Sometimes, I do! Mike isn't a fan of pancakes, waffles, or French toast (I know, right!?!), so I have to be creative in my breakfast for dinner choices. I often default to omelets because they're so easy to whip up, especially after I get home from work. When I saw the recipe for this casserole though, I knew that I had to try it.
I put my own spin on it by adding some bacon to bulk it up a little bit. Then I served the casserole with a fruit salad to balance it out. Mike and Summer both loved it, which was great because it makes a large pan full, so we had lots of leftovers for lunches!
Egg and Tortilla Breakfast Casserole
Serves 12
Ingredients:
1 dozen eggs
4 ounces cream cheese, softened
12 (6 inch) corn tortillas
6 slices bacon, cooked and crumbled
1-1/2 cups shredded cheddar cheese, divided
1 jar salsa
1/2 cup sour cream
1. Blend the eggs and cream cheese in a blender until smooth.
2. Arrange 6 tortillas in the bottom of a greased 9x13" pan, overlapping the edges as needed to cover the bottom of the dish.
3. Pour the egg mixture over the tortillas. Top with the bacon and half the cheese.
4. Cover the egg mixture with the remaining tortillas, overlapping as necessary.
5. Pour the salsa over the tortillas.
6. Bake at 350 for 25 minutes. Then top with remaining cheese and bake for 15 minutes more.
7. Let the casserole stand for 10 minutes before slicing.
Serve with a dollop of sour cream, if desired.
Source: Kraft Foods
