Corn Tortilla Breakfast Casserole Recipes

Kathleen Blumenthal
I love to cook and expand the boundaries of cooking
mexican casserole

If you’re a fan of Mexican food, you do know corn tortilla casserole. This is a delicious meal with a lot of ingredients. But first we would like to highlight the corn tortillas being perfectly healthy and helpful if someone is losing his weight.

They are full of carbohydrates, proteins, vital fats, and vitamins, minerals. Containing corn, it can be regarded as a whole grain product. While for example a white flour tortilla is less healthy and dietary due to refined grains. Why is it so? The whole grains are rich in fiber and vitamins. So, corn tortillas have a little of calories.

It is invented by Canadian immigrant but in due course the recipe has been changed almost entirely. It does not include rice any more – the main component of the origin. Now being long to prepare the tortilla casserole is still easy way to dine the guests handsomely.

It is usually cooked in the oven under a low heat often uncovered that is why you get juicy ingredients inside and a crispy crust on a top. So, this is not stewed meat with vegetables when the heat is concentrated on the bottom of a bowl but it is spread all around the casserole in the oven providing the expected result.

Corn Tortilla Breakfast Casserole Recipes

All that you need in your life is to try a true Mexican cuisine. Once eat it, you will never forget that fantastic taste. There are a lot of recipes of this dish and we cannot say that they are no-fuss. It is cooked in a casserole – a deep dish that can be put in the oven and served at the table.

Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
ready in 10 hours 20 minutes
Total Time 1 hour 20 minutes
Servings 12
Calories 3324 kcal

Ingredients

  • 12 corn tortillas
  • 2/3 cup chopped green onions
  • 1 can black olives drained (the weight of a can is 4 ounce)
  • 2 can diced green chili peppers drained (the weight of a can is 4 ounce)
  • 1 can jar diced pimento peppers drained (the weight of a can is 4 ounce)
  • 8 ounces Monterey Jack cheese shredded
  • 8 ounces Cheddar cheese shredded
  • 5 eggs
  • 2 cup milk
  • 1 jar salsa (the weight of a jar is 8 ounce)

Instructions

  1. Preheat oven to 350 degrees F.

  2. Take a baking dish with dimensions of 9x13 inch and grease it lightly. 

  3. Put 4 tortillas on the bottom of the dish. 

  4. Lay out green onions, olives, peppers, Monterey Jack and Cheddar cheese in two layers on the tortillas.

  5. Take a bowl and beat together all eggs, add salsa and milk. 

  6. The mixture should be added to the ingredients laid out in a casserole. 

  7. Cover it with plastic wrap, and put into the refrigerator during the night.

  8. Take the casserole out of the refrigerator, remove wrap. 

  9. Now you should bake the dish during 45 to 60 minutes in the preheated oven.

Recipe Notes

This is a real crowd pleaser. You can find different versions of corn tortilla in various cuisines but each of them will be tasty and nutritious. By the way, if you add to the recipe meat, it is recommended to cook it under a cover and only 15 minutes prior to the finish time remove it in order to get the crunch.

Ingredients

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