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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Tortilla chips add a little fun to this south-of-the-border brunch sent by Vickie Lowrey. For spicier tastes, substitute pepper Jack for the Monterey Jack cheese, says the Fallon, Nevada reader. Ingredients:
4 cups coarsely crushed nacho tortilla chips |
2 cups (8 ounces) shredded monterey jack cheese |
1 small onion, finely chopped |
1 tablespoon butter |
6 eggs, lightly beaten |
2-1/2 cups milk |
1 can (4 ounces) chopped green chilies, undrained |
3 tablespoons ketchup |
1/4 teaspoon hot pepper sauce |
Directions:
1. Arrange tortilla chips in a greased 13-in. x 9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender.
2. In a large bowl, whisk the eggs, milk, onion, chilies, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight.
3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.
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