Mexican Brunch Eggs

Recipe by Lorraine of AZ
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice the green onion, setting aside some of the green rings for garnish. Reserve.
  • In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
  • Grate the cheese; reserve.
  • 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.
  • Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
  • Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
  • 1/2 of softened tortillas.
  • 1/2 of soft-scrambled eggs.
  • 1/2 of sliced green onions.
  • 1/2 of chilies mixture.
  • 1/2 of sour cream.
  • 1/2 of shredded cheese.
  • Repeat layers.
  • Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
  • 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.).
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