Recipe by SLOcook
"This a great overnight brunch casserole when you have a house full of holiday guests! Serve with salsa and sour cream"
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12 (6 inch)
chopped green onions
1 (4 ounce) can
sliced black olives, drained
2 (4 ounce) cans
diced green chile peppers, drained
1 (4 ounce) jar
diced pimento peppers, drained
Monterey Jack cheese, shredded
Cheddar cheese, shredded
1 (8 ounce) jar
This was a great recipe. Made it for a brunch at my house with my girlfriends and they loved it. I added 1/2 lb. of sausage - could have added more. When I was done browning I added a packet of taco seasoning and it brought the recipe together. I also added jalpeno's as well. Made fresh guac. and sour cream and salsa afterwards. Super easy to make and virtually impossible to mess up. Next time I'll add more ingredients. This is a great starter recipe to build upon.
I don't know about this one folks. I tried as is (without the suggested breakfast sausage) and did not like. The tortillas got soggy and although it smelled good, it tasted so mushy that it was hard to enjoy (and I baked it for 65 minutes). I would highly recommend to those who try this to please add the crumbled sausage. As for me, I MIGHT try this again WITH the meat and try it with flour tortillas. Otherwise, would not recommend.
Very, very good...my husband said it was the best breakfast ever. I added crembled breakfast sausage that I think was a great addition.
I wanted to add some volume and kick it up a notch in spice, so I browned three chorizo links with 1/2 chopped onion and added that into the layers, plus a can of niblets corn. I used reduced fat Mexican blend cheese and fat free milk, and it was delicious. Everyone at work loved it.
I made this for the girls at work for our TGIF brunch. It was so delicious, I got so many compliments. Thanx for the recipe. I plan to make it again for other family parties.
Yum - I really liked this one. I think the flavor of corn tortillas and eggs just really appeals to me. I changed this up according to what I had on hand - used 14 tortillas instead of 12, used regular onions chopped fine, and didn't include the chilies or pimentos because I used a can of Mexican tomatoes. Will be making again - thanks!
I made this for my Bridge Group Brunch. It was a hit! It was so easy to prepare and it is always nice to have it ready to be baked when you get up in the morning.
Loved this! Easy to prepare and with great flavor even using medium-hot salsa. I found organic, almost home-made corn tortillas that added a lot of yummy texture.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 150
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