Ingredients for Mexican Brunch Eggs
- Corn Tortilla
- Butter
- 1/2 cup sliced green onions
- Diced Green Chilies
- Tomatoes And Green Chilies
- Longhorn Cheese
- Egg
- 1/2 cup milk
- 1 cup sour cream
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How to Make Mexican Brunch Eggs
- Finely slice 1/2 cup of green onions, reserving some green rings for garnish.
- In a medium bowl, combine 1 (4 ounce) can of diced green chilies and 1 (10 ounce) can of diced tomatoes and green chilies.
- Grate 2 cups of your favorite Mexican blend cheese.
- Melt 4 tablespoons of butter in a large oven-safe skillet (or a 13x9 inch baking dish) over medium-low heat.
- Cut 8 corn or flour tortillas into bite-sized pieces. Add tortillas to the melted butter and soften over low heat, stirring frequently, until pliable but not crispy (about 5-7 minutes).
- Remove softened tortillas from the skillet and set aside.
- In a large bowl, whisk together 6 large eggs and 1/2 cup of milk.
- Pour the egg mixture into the skillet and cook over low heat, stirring gently until the eggs are set but still moist and custardy (about 5-7 minutes).
- Preheat oven to 350°F (175°C).
- Assemble the casserole in the prepared skillet or baking dish, layering as follows:
- Layer 1/2 of the softened tortillas.
- Layer 1/2 of the soft-scrambled eggs.
- Layer 1/2 of the sliced green onions.
- Layer 1/2 of the chili mixture.
- Layer 1/2 cup of sour cream.
- Layer 1/2 of the shredded cheese.
- Repeat layers.
- Garnish with reserved green onion rings.
- Bake, uncovered, for 30-45 minutes, or until bubbly and heated through.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
8g
Fat
146g
Carbs
7g
