Everyone needs to have an easy and delish breakfast casserole on hand. This was a recipe I made for a friend who needed to feed many people at an event early in the morning. Nothing says "Good Morning"on a chilly Fall day like a a creamy egg and cheese dish.
First, you need to cut 15 corn tortillas into pieces (I averaged about 5 tortillas per 6 eggs). I made 3 stacks of 5 tortillas and cut them into 1 inch vertical strips, then turned the whole stack to cut another set of 1 inch vertical strips leaving you with a pile of little squarish corn tortilla pieces. This created a lot of tortilla pieces (more than I expected actually)! I cooked them on medium heat with a tablespoon of oil, in 3 different pans, to ensure the pieces would not bunch up and get soggy and so that they would crisp up to a golden brown. This takes about 5-7 minutes.
After the tortilla pieces are cooked, transfer them into a greased pan. I like using these disposable aluminum pans when making food for others so they do not have to hassle with washing my dish and returning it to me or me tracking the dish down later. If you are making this for your family at home, of course you can just make this casserole in a 9x13 glass baking dish. While the tortilla pieces are cooling, take this time to prep your other ingredients. In French they call this, mise en place. Your mise en place refers to the set up required before the cooking of ingredients. When you have your mise en place in order, following a recipe is so much easier! You don't have to cut and read and measure and pour causing you to get off track or miss a step.
For this migas casserole, I small diced 1 green bell pepper, 1 red bell pepper, and 1 white onion. I also cracked 18 eggs into a large bowl and whisked until the yolks and whites were blended. Season with salt and pepper to your liking.
You will need a large enough pan/pot to hold 18 eggs, plus the veggies and tortilla pieces. I used a 5 quart pot for this recipe. Saute the veggies in a few tablespoons of oil on medium heat for only a few minutes so they do not become too tender. You still want a some crunch when the casserole goes into the oven.
Add your whisked eggs to the pot and let the eggs start to firm at the bottom of the pot. Every few minutes, scrape the bottom of the pot and fold over the cooked egg and replace it with with loose egg. You do not want to fully scramble the eggs at this point because the casserole will go into the oven and become dry. Cook in this way until the egg mixture is half scrambled. It should look kind of loose and runny with some scrambled parts within. I also seasoned with salt and pepper to taste at this point again.
Pour half scrambled egg mixture into the disposable pan and top with a bag of shredded cheddar cheese.
Bake at 350 for about 20-25 minutes. Use the "toothpick test" to see if it cooked all the way through. Grab a toothpick and insert one end into the middle of the migas casserole. If the toothpick comes out clean, the it is done. If it comes out with loose or raw egg on it, place it back in the oven and cook until the toothpick comes out clean.
I always write a little note on the lid of the disposable pan to give it a bit love before handing it off to a friend. If you are making this for your family, just skip this step.
This dish could taste great with some chopped cilantro, sour cream, or salsa piled on top!
Enjoy!!
THE RECIPE - MIGAS CASSEROLE
Migas Casserole Ingredients:
15 corn tortillas, cut into 1 inch pieces
1 onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
olive oil
1 bag of shredded cheddar cheese
18 eggs, cracked and whisked
salt and pepper to taste
Directions:
Preheat the oven to 350 degrees F.
Saute corn tortilla pieces in a few teaspoons of olive oil on Medium for about 5 minutes until golden brown and crunchy. You may need to do this in stages or use several different pans to ensure all pieces are able to crisp up.
When the tortilla pieces are golden brown, transfer them into the baking dish you are going to use.
Add about a tablespoon of oil into a large pot on Medium heat. Saute the diced veggies for a few minutes. Make sure not to overcook them and that they still have a crunch to them. Season the veggies with salt and pepper to taste.
Add whisked eggs to the veggie mixture and half scramble them so that they are not fully cooked through. They will finish cooking in the oven. Season the egg mixture with salt and pepper again to taste.
Pour egg mixture into a greased 9x13 baking dish.
Top with the bag of shredded cheese.
Bake for 20-25 minutes in a preheated oven until the cheese is melted and an inserted toothpick comes out clean.
Serve with fresh cilantro, sour cream, or salsa if you desire.
Growing my gifts according to His grace.
~With love, Danielle Mae