Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Egg and Tortilla Chip Bake
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- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 267 mg
- Sodium
- 427 mg
Tortilla chips and eggs are baked with pepper jack cheese, mild green chiles and fresh cilantro for an eye-opening breakfast casserole.
- Level: Easy
- Total: 1 hr 10 min
- Active: 25 min
- Yield: 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 399
- Total Fat
- 24 g
- Saturated Fat
- 7 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 16 g
- Cholesterol
- 267 mg
- Sodium
- 427 mg
Ingredients
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Directions
- Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with cooking spray. Spread half of the chips in the bottom of the prepared baking dish.
- Whisk together the milk, ancho chile powder, eggs and a pinch each of salt and pepper in a large bowl until well combined. Stir in the green chiles, cilantro and 1/2 cup of the pepper jack; pour into the baking dish. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
- Sprinkle the remaining chips over the casserole. Sprinkle with the remaining 1/2 cup pepper jack and continue to bake until the cheese is melted and the casserole is set in the center, about 10 minutes more. Let stand 10 minutes. Top with whole cilantro leaves, salsa verde and/or pickled jalapenos. Serve with sour cream.
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