A delicious and spicy overnight egg based casserole.
Course Breakfast, Casserole, Dinner, Eggs, Lunch
Cuisine All-American, Latin-American
Keyword casserole, cheese, eggs
Prep Time 15 minutesminutes
Cook Time 1 hourhour
Total Time 12 hourshours
Servings 6servings
Calories 341kcal
Author Lynn / Turnips 2 Tangerines
Ingredients
5flourtortillas, large burrito size
1 1/2cupsshredded queso quesadilla cheese
1/2poundsmoked cooked chorizo sausage or cooked ground beef
14 oz canchopped green chilies
6eggs
1/2cupmilk
2teaspoonsdried parsley
1/2teaspoontaco seasoning
1/8teaspooncayenne pepper
salt and pepper, to taste
Instructions
Spray 8-inch square baking dish with non-stick cooking spray. Place 2 to 3 of the tortillas in bottom of sprayed baking dish, overlapping if necessary, about 1/2 to 1 inch up sides. Cut remaining tortilla in half; cut into 1/2 inch wide strips. Sprinkle 1/2 cup of the cheese over tortillas in baking dish. Top with chorizo or ground beef, green chilies and 1/2 cup cheese. Arrange tortilla strips over cheese.
In medium bowl, combine eggs, milk, parsley, taco seasoning, cayenne pepper, salt and pepper. Beat well. Pour over mixture in baking dish. Sprinkle with remaining 1/2 cup cheese; press lightly into egg mixture. Cover with foil. Refrigerate at least 8 hours or overnight.
Heat oven to 350º Bake covered for 30 minutes. Uncover; bake 15 to 20 minutes longer or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
Cut in squares and serve with salsa and sliced avocado.