Mexican Brunch Eggs

Name: Mexican Brunch Eggs
Ingredients: 1 dozen corn tortilla; 1/2 cup butter (1/4 pound) or 1/2 cup margarine (1/4 pound); 1 bunch green onion (or more, to taste); 1 (4 ounce) can diced green chilies (or more, to taste); 1 (10 ounce) can tomatoes and green chilies (i.e. Ortega or Ro-Tel brand); 1 lb longhorn cheese; 1 dozen egg; 1/2 cup milk (approximately); 1 lb sour cream

9 ingredients

15 steps

Ingredients

1 dozen corn tortilla
1/2 cup butter (1/4 pound) or 1/2 cup margarine (1/4 pound)
1 bunch green onion (or more, to taste)
1 (4 ounce) can diced green chilies (or more, to taste)
1 (10 ounce) can tomatoes and green chilies (i.e. Ortega or Ro-Tel brand)
1 lb longhorn cheese
1 dozen egg
1/2 cup milk (approximately)
1 lb sour cream

Directions

1

Slice the green onion, setting aside some of the green rings for garnish. Reserve.
2

In a bowl combine the canned green chilies and the tomatoes & chilies; reserve.
3

Grate the cheese; reserve.
4

Melt the stick of butter in a large skillet. Cut or tear tortillas into bite-sized pieces and soften in the melted butter over low heat. Do not allow to become crisp. Remove from skillet and reserve.
5

Mix the eggs and milk together using a whisk. Soft-scramble the eggs in the same skillet to a moist, custardy stage.
6

Assemble the casserole in a 13- x 9-inch baking dish, layering in this way:.
7

1/2 of softened tortillas.
8

1/2 of soft-scrambled eggs.
9

1/2 of sliced green onions.
10

1/2 of chilies mixture.
11

1/2 of sour cream.
12

1/2 of shredded cheese.
13

Repeat layers.
14

Garnish with reserved green onion rings. (Casserole may be made ahead to this point. Cover and refrigerate.).
15

Near serving time, uncover, the casserole and bake at 350 degrees until bubbly, about 30 to 45 minutes. (Use the longer time if the dish has been made ahead.).