SAUSAGE TORTILLA BREAKFAST BAKE
This casserole is perfect for a special brunch. It combines the spices of the Southwest with the comfort of a hearty breakfast. You can spice it up by adding cayenne and hot peppers, or mellow it by replacing the tomatoes and green chilies with mild salsa. It's versatile and easy-no wonder it's a longtime family favorite. -Darlene Buerger, Peoria, Arizona
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes., Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with half the tortillas. Sprinkle with half of each of the following: sausage mixture, cheeses and green onions. Repeat layers. , In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until set, 25-30 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.
Nutrition Facts : Calories 268 calories, Fat 14g fat (5g saturated fat), Cholesterol 240mg cholesterol, Sodium 646mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
OVERNIGHT TEX-MEX TORTILLA BRUNCH BAKE
Prepare brunch ahead of time with this Overnight Tex-Mex Tortilla Brunch Bake. Made with tortillas, hot Italian sausage, green chiles, cheese and more, this Overnight Tex-Mex Tortilla brunch bake will be a new family-favorite!
Provided by My Food and Family
Categories Dairy
Time 13h15m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
- Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
- Heat oven to 350ºF. Spread tomatoes over casserole. Bake (uncovered) 45 to 50 min. or until center is set and edges are lightly browned.
Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
TORTILLA BRUNCH BAKE
Watch this quick video from My Food and Family on how to make this cheesy Tortilla Brunch Bake. Make this Tortilla Brunch Bake as part of any meal of the day!
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375º F.
- Blend eggs and cream cheese in blender until smooth.
- Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to evenly cover bottom of dish. Cover with egg mixture, and half each of the onions and cheddar. Top with remaining tortillas and salsa; cover.
- Bake 25 min. Top with remaining cheddar; bake, uncovered, 15 min. or until center is set.
- Let stand 10 min. before serving topped with sour cream and remaining onions.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
CHICKEN TORTILLA DUMP DINNER
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F. Brush a 9-by-13-inch casserole dish with the oil.
- Stir together the diced tomatoes with chiles, chicken broth, chili powder, cumin and salt in a large bowl. Add the black beans, frozen corn, chicken, tortilla wedges and half the cheese and stir to evenly distribute and moisten all of the ingredients. Transfer to the prepared casserole dish and spread into an even layer. Loosely cover with aluminum foil and bake for 25 minutes.
- Raise the oven temperature to 400 degrees F. Remove the foil and sprinkle the top with the remaining cheese. Continue to bake until the cheese is melted and just starting to brown, about 10 minutes. Top with dollops of sour cream and sprinkle with the red onion and cilantro. Serve hot.
MEXICAN TORTILLA CASSEROLE
Provided by Ree Drummond : Food Network
Time 1h20m
Yield 12 to 16 servings
Number Of Ingredients 18
Steps:
- In a large skillet over medium-high heat, heat 1 tablespoon of the olive oil. Add the tomatoes, onion and garlic, stir and cook for a minute or two to soften the onion. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. Stir and cook the mixture for another minute or two to release the flavors of the spices. Remove the mixture to a bowl and set aside.
- In the same skillet, heat the remaining 1 tablespoon olive oil. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and 1/2 teaspoon salt. Saute the chicken until it's deep golden brown and done in the middle, about 4 to 5 minutes. Add 1 cup water and stir to make a sauce. Bring the sauce to a boil and cook until it's reduced by half, about 3 to 4 minutes. Stir in the beans and set aside.
- To assemble the casserole, pour half a jar (about 1 cup) of salsa verde into the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan. Add a layer of half the tortillas on top of the salsa verde, overlapping the edges. Spoon the rice over the tortillas, spread the tomato mixture over the rice, then sprinkle the corn over the tomatoes. Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the enchilada sauce. Next, add the rest of the tortillas, then pour on the rest of the salsa verde and the rest of the enchilada sauce and sprinkle on the rest of the cheese.
- If you're baking the casserole right away, preheat the oven to 375 degrees F and bake, covered with foil, for 20 minutes. Then remove the foil and continue baking for 15 to 20 minutes, or until hot and bubbly. Serve with sour cream and cilantro.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
BRUNCH TORTILLA
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h5m
Yield 8 to 10 servings
Number Of Ingredients 25
Steps:
- For the red pepper tapenade: In a food processor, add the red peppers, olives, raisins, olive oil, parsley, capers and brine, vinegar, red pepper flakes, garlic confit and lemon juice and process until combined but still slightly chunky. Season with salt and pepper. Set aside.
- For the tortilla: Preheat the oven to 300 degrees F.
- In a 12-inch ovenproof nonstick pan, heat the olive oil over medium heat until hot. Add the potatoes and onions, season with salt and pepper and cook, stirring frequently, until the potatoes are tender but not breaking, 8 to 10 minutes. Strain the oil from the potato mixture and reserve 1 tablespoon of the oil. Leave the potato mixture in the pan.
- In a small nonstick pan, toast the panko breadcrumbs in the reserved 1 tablespoon oil. Season with salt and pepper.
- In a large bowl, whisk the eggs to a smooth, even consistency. Add the Gruyere, cherry peppers, chopped parsley, tomato, toasted breadcrumbs and 1/4 cup of the Parmesan. Season with salt and pepper and stir to combine. Pour the egg mixture into the pan with the potato mixture. Cook over medium-low heat until the eggs are just starting to set, 5 to 6 minutes. Transfer to the oven and bake until the eggs are set, 20 to 30 minutes. Let cool until warm.
- Slide the tortilla onto a cutting board or turnout onto a large serving plate and cut into slices. Serve the slices at room temperature topped with the red pepper tapenade, a drizzle of extra-virgin olive oil and a sprinkle of the remaining Parmesan.
- Put the garlic cloves in a small pot and cover with the olive oil. Cook over low heat until the cloves are very soft, 50 minutes to 1 hour. Let cool, then store in a resealable container in the refrigerator.
ITALIAN BRUNCH TORTE
We always serve this impressive layered breakfast bake with a salad of mixed greens and tomato wedges. It is one of our most requested dishes and can be served warm or cold. -Danny Diamond, Farmington Hills, Michigan
Provided by Taste of Home
Time 1h50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Unroll 1 tube of crescent dough and separate into triangles. Press onto bottom of prepared pan to form a crust, sealing seams well. Bake until set, 10-15 minutes., Meanwhile, in a large skillet, heat oil over medium-high heat. Add spinach and mushrooms; cook and stir until mushrooms are tender. Drain on several layers of paper towels, blotting well. In a large bowl, whisk 6 eggs, Parmesan cheese, Italian seasoning and pepper., Layer crust with half of each of the following: ham, salami, provolone cheese, red peppers and spinach mixture. Pour half of the egg mixture over top. Repeat layers; top with remaining egg mixture., On a work surface, unroll and separate remaining crescent dough into triangles. Press together to form a circle and seal seams; place over filling. Whisk remaining egg; brush over dough., Bake, uncovered, until a thermometer reads 160°, 1 to 1-1/4 hours, covering loosely with foil if needed to prevent overbrowning. Carefully loosen sides from pan with a knife; remove rim from pan. Let stand 20 minutes.
Nutrition Facts : Calories 403 calories, Fat 24g fat (10g saturated fat), Cholesterol 167mg cholesterol, Sodium 1360mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 0 fiber), Protein 23g protein.
MEXICAN TORTILLA BREAKFAST CASSEROLE
Brought to you by Johnsonville® Sausage
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Cook sausages according to package directions; cut into 1/4-inch slices; set aside. , In a skillet, sauté onion and bell pepper in oil until almost tender. Stir in garlic and chili pepper; cook for 1 additional minute. Add sausage and chilies; set aside. , In a bowl, combine cheeses, green onion and cilantro. In a greased, 13-in. x 9-in. x 2-in. baking dish, sprinkle one third of tortilla chips. Follow with one-half of the sausage mixture and one-half of the cheese mixture; repeat. , In a bowl, beat eggs, milk, salt and pepper sauce; pour over layered ingredients. Sprinkle with remaining tortilla chips. , Bake, uncovered, at 350°F for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts :
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