We’re not really big breakfast eaters. On weekdays, we usually subsist on a basic fruit smoothie, or if the pantry is stocked, a delicious bowl of cereal – my favorite is granola or cheerios! But I like to try to make something fun for breakfast at least one day a week. Usually, it’s just a simple omelet (or if Matt is not so lucky, a not so simple omelet with lots of spinach – he hates when I add spinach to his omelets!).
Sometimes I get really ambitions I may try something special like waffles or pancakes or even hashbrowns. This weekend, I decided to make a tortilla egg pie!
I love Chilaquiles – a Mexican egg and tortilla dish, but the hubby is not such a big fan. I figured that he may enjoy the basic concept of eggs and tortillas, but with a milder flavor. This dish still has a lot of flavor, with plenty of onions, jalapeños, and cheese!
It is also really easy to make, and should be prepared the night before, so that the egg has plenty of time to soak into the tortillas. This means that in the morning, all you have to do is stumble to the kitchen to preheat the oven, throw in the pre-prepared pie, and sit back with a nice hot cup of coffee. Thirty minutes later and voila!, your decadent breakfast awaits! Top with avocado salsa and sour cream, and enjoy!
- 10 large eggs
- 5 flour tortillas, medium
- 1 cup cheddar cheese, shredded
- 1/2 cup mozzarella cheese, grated
- 1/2 cup green onions, chopped
- 1/2 onion, chopped
- 1/2 jalapeño, de-seeded and finely chopped
- 1/2 cup milk
- salt, to taste
- pepper, to taste
- Avocado Salsa
- Sour Cream
- In a small bowl, whisk together eggs, milk, salt and pepper. Put aside.
- Grease a 9-inch pie pan or an 8x8 inch baking dish. Place a tortilla at the bottom of the pan/dish. Sprinkle the tortilla with a thin layer of cheese and 1/5 of the green onions, 1/5 of the onion, and 1/5 on the chopped jalapeño. Pour 1/4 cup of the egg mixture over the tortilla.
- Repeat with the remaining tortillas.
- Pour the remaining egg mixture over the tortilla stack and top with the remaining cheese.
- Cover with tinfoil and place in the refrigerator over night.
- In the morning, take pan out of refrigerator and let come to room temperature. Bake at 350 degrees for 35-40 minutes or until set.
- Top with sour cream and avocado salsa if desired.