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    Fiesta Southwest Breakfast Casserole


    Source of Recipe


    American Artists Gallery House Bed & Breakfast Inn, Taos, New Mexico

    Recipe Introduction


    Serves: 12

    List of Ingredients




    1/2 cup sweet red peppers, finely chopped
    1/2 cup sweet yellow peppers, finely chopped
    3/4 cup mild green chili (fresh, canned or frozen), finely chopped
    1 cup mushrooms
    2 tsp garlic powder
    1/2 cup green onions, finely chopped
    1 Tbsp canola or sunflower oil
    6 small corn tortillas, cut 1/2 inch strips
    18 large eggs
    1/3 cup half and half
    2 cups cheddar cheese, shredded (or use any cheese you want)
    1 cup part skim mozzarella cheese, shredded
    1 cup fresh tomato, sliced
    Paprika

    Recipe



    The day before serving, prepare casserole: Spray liberally 15x10x2 baking dish
    with PAM.

    Saute until transparent red pepper, yellow pepper, green chili, mushrooms, green
    onion and oil.
    Set
    aside and allow to cool.

    In baking dish, layer half of sauted vegetable mixture, half of tortilla strips,
    and half of
    cheese.

    Repeat with remaining sauted vegetables, tortilla strips and cheese.

    Pour egg mixture over casserole. Arrange tomato slices on top and sprinkle with
    paprika. Cover
    with plastic wrap and refrigerate overnight.

    Next morning, heat oven 350 F. Remove plastic wrap from baking dish, sprinkle
    with paprika and
    bake
    casserole 45 to 55 minutes or until set in center and edges are lightly browned.


    Serve with salsa or fresh pico de gallo, if desired.

 

 

 


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