Total Time
1hr
Prep 30 mins
Cook 30 mins

A different egg casserole. Your kitchen will smell like a Mexican restaurant and you will be impatient for this to come out of the oven, I guarantee it!

Ingredients Nutrition

Directions

  1. Slice the green onion, setting aside some of the green rings for garnish. Reserve.
  2. In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
  3. Grate the cheese; reserve.
  4. Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
  5. Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
  6. Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
  7. 1/2 of softened tortillas.
  8. 1/2 of soft-scrambled eggs.
  9. 1/2 of sliced green onions.
  10. 1/2 of chilies mixture.
  11. 1/2 of sour cream.
  12. 1/2 of shredded cheese.
  13. Repeat layers.
  14. Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
  15. Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).

Reviews

(2)
Most Helpful

I made this for a large group & had many compliments. Three of them asked me for the recipe :) Very easy to make!

lttldee May 14, 2009

wow, everyone in my family enjoyed this recipe. my dad loved it. very FILLING, i would say a 9x13 pan would be maybe 12 servings. i used flour tortillas because we had some to use up, but it still tasted good. good brunch recipe.

Gorterboy June 17, 2006

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