- 2 flour tortillas
- 4 oz. Ro*tel or Hatch diced tomatoes and chilies
- 3 slabs beef bacon, cut into bite-size pieces (other types of bacon can be used but we like the beef best)
- 4 eggs, beaten
- 1/2 cup milk
- sea salt
- black pepper
- 2 cups grated cheese of your choice - I used mixed Italian once and Cheddar once
Directions:
- lightly butter or otherwise coat an 8 x 8 baking dish
- arrange 1 tortilla in the pan
- top tortilla with 2 oz. chilies
- top chilies with 1/2 the bacon
- top bacon with 1/2 the cheese
- repeat the layers
- beat the eggs with milk, salt and pepper
- pour eggs over the layers
(steps 1-8 can be done the night before and placed in the refrigerator for up to 12 hours)
- preheat oven to 350 degrees
- bake for 50-60 minutes until puffed and golden brown
Top with salsa or your choice of other toppings
serves 2 - if appetites are small, you may have leftovers
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