Green Chile Brunch Casserole
Ingredients
6 flour tortillas, larger size
1 (4oz.) can chopped green chiles, drained
1/2 of a Ham Slice, chopped finely (1/2 pound)
16 oz. Monterey Jack cheese, grated (4 cups)
8 eggs
2 cups of milk (see note)
1 tsp. salt
Directions
Cover bottom of a well greased 9x13 baking dish with tortillas cut to fit.
Layer 1/3 of the chiles, 1/3 of the chopped ham, and 1/3 of the cheese, tortillas, repeat layers, ending with cheese layer.
Place eggs, milk, and salt in medium bowl., mix well with a fork. Pour over casserole.
Refrigerate at least 1/2 hour or up to overnight.
Bake uncovered for 45 - 55 minutes at 350°F. (325°F - glass pan)
ENJOY!
Farmer’s Wife Note: I use, cottage cheese instead of milk, and a stick blender (immersion blender) to mix the egg and cottage cheese. This gives the eggs a fluffy texture. When reheating the eggs don’t get the rubber scramble egg texture. This casserole will serve 6 to 8 people. Which is why we have left overs and reheat them for later use. You can just use the tortillas as only the bottom layer, and leave the top layers as chiles, ham, and cheese. I do this when i don’t have enough tortillas to layer with.
Picture below is how I layer the tortillas to fit the 9x13 baking dish.
