Tortilla and Egg Casserole

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TORTILLA & EGG CASSEROLE

This delicious and versatile breakfast recipe is from Ruth Andrus, innkeeper of Leonard at Logan House Bed & Breakfast located in the historic Heritage Hill neighborhood in Grand Rapids, Michigan. For more of Ruth’s recipes, follow her blog at https://leonardatlogan.com/

Combine any combo of chopped veggies (asparagus, peppers, zucchini, onion, garlic, etc..) equally, approximately 2 -2 ½ cups. Sauté gently until onions are clear. You can also add spinach and chopped tomatoes. Add 1 ½ cups shredded cheese (you may also add meat to this mixture if desired).

Line a workspace with wax paper, spread out 6 tortillas (7-inch). Sprinkle each tortilla with some cheddar cheese. Spread about ⅓ cup of mixture on the tortilla. Roll up and place in 15x9x2 baking dish.  Finish the process with 6 more tortilla

Beat together 8 eggs, 2 ½ cups milk, 1 T. flour, ½ tsp salt. Pour this over the tortillas.  Cover and refrigerate overnight.

Pull out 30 minutes before baking. Bake in 350-degree oven for 30 minutes covered.  Uncover and bake 10 more minutes. Sprinkle with approximately 1 cup of cheese and bake about 5 more minutes or until egg is set.

Let stand for about 10 minutes before serving. It’s delish with sour cream and salsa!

 

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