Tortilla and 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

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 the 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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