Corn Tortilla Casserole with Queso

Lisa Keys

This bacon, egg and queso corn tortilla casserole is simply delicious.

5 from 1 vote

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Prep Time 10

Cook Time 30

Resting Time 10

Total Time 50

Course Breakfast and Brunch

Cuisine Mexican

Servings servings

Calories 400 kcal

Ingredients

4 eggs
1 cup milk
1 cup Desert Pepper Chile Con Queso
1 cup shredded Mexican cheese blend
2 green onions thinly sliced, reserve green tops for garnish
1 tablespoon chopped fresh cilantro plus additional for garnish
4 corn tortillas, finely chopped 5 to 6-inch
2 tablespoons melted butter plus additional for greasing pan
4 strips thick cut smoked bacon cooked and crumbled

Instructions

Heat oven to 375F. Lightly coat an 8-inch square baking dish with butter.
In a large mixing bowl, whisk eggs, milk, queso until blended. Stir in half of the shredded cheese, green onions and cilantro.
In another bowl, toss tortilla pieces with melted butter to coat. Add to the queso mixture.
Pour mixture into prepared baking dish. Sprinkle top evenly with remaining cheese and bacon.
Bake for 40 to 50 minutes or until golden brown, puffed and set.
Let cool for 10 minutes before cutting and serving. Garnish with green onion tops and fresh herbs.

Notes

Can also be baked in buttered 1-cup ramekins.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 15gProtein: 19gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 181mgSodium: 1045mgPotassium: 306mgFiber: 1gSugar: 5gVitamin A: 760IUVitamin C: 1mgCalcium: 442mgIron: 1mg

Keyword bacon, bacon and eggs, bread pudding, casserole, cheese, chile con queso, corn tortillas, easy main dish, simple

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