Black Friday Breakfast: Tex-Mex Egg Bake

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In Texas, you might see this dish called migas. It is a classic egg dish that traditionally makes good use of stale tortillas. We have streamlined the process a bit by using store-bought tortilla chips. This dish makes a wonderful brunch offering but would also be perfect for a weekend supper with black beans and rice.

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Tex Mex Egg Bake

Ingredients

  • Non-stick cooking spray
  • 3 cups corn tortilla chips (such as Tostitos®)
  • 8 eggs
  • 2/3 cup half and half
  • 2 scallions, thinly sliced
  • 1 (4 ounce) can green chilies
  • 1 cup shredded pepper-jack cheese
  • 1 cup shredded cheddar cheese
  • 1/4 teaspoon ground black pepper
  • 1 cup salsa (such as Muir Glen®)
  • 1 avocado, chopped
  • 1/3 cup finely chopped cilantro
  • hot sauce

Instructions

  1. Coat the slow cooker crock with cooking spray and add the tortilla chips to the crock in an even layer; set aside.
  2. Whisk the eggs briefly in a medium mixing bowl. Stir in the half and half, scallions, green chilies, cheeses and pepper until mixture is blended. Transfer the mixture to the crock.
  3. Cover and cook 2 1/2-3 hours on LOW (or 1 1/2 hours on HIGH). The casserole is done when the center is cooked through. Let the egg bake rest, uncovered, for 10 minutes before serving.
  4. Top each portion with salsa, avocado, cilantro and hot sauce.

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