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
PaprikaRecipe
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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