A breakfast casserole with a Mexican flavor twist. I make it a 3-cheese casserole by topping it with the optional queso cotija.
Ingredients
- corn tortillas: 3 piece (cut into 1-inch pieces)
- ham: 0.5 cup (chopped)
- tomatoes: 0.5 cup (diced)
- salsa: 0.5 cup
- milk: 0.25 cup
- sharp Cheddar cheese: 0.25 cup (shredded)
- jalapeno Jack cheese: 0.25 cup (shredded)
- fresh cilantro: 2 Tbsp (chopped)
- medium green onions: 2 piece (sliced)
- eggs: 3 piece
- milk: 0.75 cup
- salt and freshly ground black pepper: (to taste)
- crumbled cotija cheese: 0.25 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease a 5x7-inch glass dish.
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Mix ham, tomatoes, salsa, 1/4 cup milk, Cheddar cheese, jalapeno Jack cheese, cilantro, and green onions.
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Place half of the tortillas into the prepared baking dish and top with half of the ham mixture. Repeat layers. In another bowl, mix eggs, 3/4 cup milk, salt, and pepper. Pour over mixture in the baking dish.
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Bake in the preheated oven until top starts to brown, 60 to 75 minutes. Remove from the oven and let sit for 10 minutes before cutting. Sprinkle with cotija cheese.
