Comments

Susan ServinBroccoli Apple Salad 7 days ago
Try this too!
Susan ServinTurkey Pot Pie 7 days ago
Try it!
just made this soup for dinner. LOVE it!!!  I used...
SophiaVegan Gravy 1 month ago
Im hoping to make the Vegan gravy. Do I have to us...
ToniLemon Polenta Cake 1 month ago
Can you use gluten free flour, if so what would yo...
can I omitt sour cream for real pumpkin
Christine VetneCrispy Teriyaki Tofu Recipe 1 month ago
Will be making this in two days. Looks so good.  C...
Barbara MarsiglioBaked Potato In The Microwave 1 month ago
Love most of the receipts please keep sending.  Es...
Paula HughesCreamy Sausage Soup 2 months ago
This is like olive gardens zuppa soup, but without...
Beverly JohnsonPeanut Butter Brownies 2 months ago
They look so good.

Chilaquiles Frittata Bake

Blossom Lady
Aug 16, 2021 07:04 AM
Chilaquiles Frittata Bake

It’s often right before dinner is served that I start to think about breakfast. It’s about 12 minutes before hangry energy sets in, 10 minutes before I gussy up a plate of food for myself, and 20 minutes before I’m full once again and breakfast is a distant future thought.

There’s that special time when I try to sort through the clutter of my fridge in my mind’s eye and dream up tomorrow’s future.

This chilaquiles is a product of those pre-dinner daydreams and thank goodness I had a can of diced tomatoes in the pantry. It feels really good when the pantry stars align. Layers of baked tomatoes, crisp-fried tortillas, bacon, eggs, and cheese. It’s like a frittata casserole that goes from the stovetop to the oven and emerges somehow in between nachos, breakfast, and a chips and salsa binge.

And while this makes an absolutely satisfying breakfast, it also makes a very fine dinner skillet. 

Ingredients:

  • 1 14-ounce can diced tomatoes
  • 2 cloves garlic, peeled and sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 teaspoon garlic powder
  • 8 tortillas, each tortilla cut into 6 wedges
  • 1/4 cup vegetable oil
  • sea salt and fresh cracked black pepper
  • 6 sliced crisp bacon, diced
  • 8 large eggs
  • 2 tablespoons whole milk
  • 1/2 cup grated monterey or pepper jack cheese
  • chopped fresh parsley, a dollop of sour cream, a dollop of salsa for topping

 

Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Like!
Add to bookmarks
Assign tags
Loading...
No comments