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Breakfast Casserole
Recipe courtesy Cyleen Friman

Ingredients
2 cups broken blue tortilla chips
1 1/2 cups milk
5 cups day old biscuits
18 eggs
1/2 cup chopped red bell peppers
2 1/2 cups Mexican white cheese, shredded
Cactus Sauce, recipe follows

Instructions
Preheat 10-inch Dutch oven on open fire. Meanwhile,
soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with


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Copyright 2006 Television Food Network, G.P., All Rights Reserved

remaining ingredients, add extra milk if needed for a wet consistency. Salt and
pepper, to your taste. Remove oven from the fire, put chips in first then add the
biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on
top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with
cactus sauce.


Cactus Sauce
14 ounces diced chiles
3 to 4 ripe avocados

Puree all ingredients together and refrigerate.

Yield: 6 to 8 servings

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

Prep Time: 10 minutes
Cook Time: 0 minutes
Inactive Prep Time: 2 hours



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Copyright 2006 Television Food Network, G.P., All Rights Reserved