LOCATION: Recipes >> Breakfast / Brunch >> Breakfast Casserole 23
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Breakfast Casserole 23
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Fiesta Brunch Casserole
4 8-inch flour tortillas
Butter-flavor nonstick cooking spray
15 oz can chili no beans
3 peeled russet potatoes, cooked and diced
4 eggs
1 cup chopped tomato
1/2 cup chopped green onions
1/2 cup shredded Cheddar cheese
1 cup salsa, optional
Heat the oven to 400 degrees. Spray both sides of the tortillas
with the cooking spray. Place 2 tortillas into each of two loaf
pans, gently shaping each tortilla to create a "bowl". In a medium
saucepan, heat the chili. Stir in the potatoes and cook until
thoroughly heated. Divide the chili mixture among the tortillas.
With the back of a spoon, make an indentation in each chili mixture.
Break an egg in each indentation. Bake 10 minutes. Cover loosely
with foil. Bake 5 to 10 minutes longer or until the eggs are done.
Gently lift out of the pans to serving plates. Spoon on the tomato
and onions. Sprinkle with the cheese. Serve with salsa, if desired.
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