Tortilla Egg Breakfast Bake

Oh, man. I really need a weekend. I am so happy it’s Friday!

I made up a new recipe for dinner last night and it was so delicious that I decided to share it with you while I eat the last leftover piece.

This tortilla egg bake is what would happen if a breakfast burrito and an omelet had a baby. It is quite tasty. Something magical happens to the tortillas as they bake. They meld with the eggs and create the perfect, hearty, chewy-but-in-a-good-way texture. I served this recipe for dinner with Spanish rice and corn, but it would be great for an easy breakfast or brunch.

Tortilla Egg Breakfast Bake

4 large (or six small) flour tortillas
8 eggs
1/2 cup milk
1 can diced green chiles
1/4 cup onion, diced
1/2 tsp salt
1/4 tsp garlic powder
1/8 tsp pepper
1 cup cheddar cheese, grated
hot sauce to taste

In a mixing bowl, whisk eggs and milk. Add remaining ingredients and stir together.  Rip two tortillas into bite sized pieces and layer evenly in a greased 9×9 or 7×11 pan. Pour half off the egg mixture over tortillas, then repeat the layering with remaining tortillas and egg mixture. Bake at 350 degrees for 25-30 minutes, or until eggs are set in the middle.


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