Breakfast Casserole

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
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
Directions

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 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.

14 ounces diced chiles

3 to 4 ripe avocados

Puree all ingredients together and refrigerate.

Yield: 6 to 8 servings

Prep Time: 10 minutes

Cook Time: 0 minutes

Inactive Prep Time: 2 hours

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Easter