Tortilla chips add a little fun to this south-of-the-border brunch. For a spicier taste, substitute pepper Jack for the Monterey Jack cheese. —Vickie Lowrey, Fallon, Nevada
Ingredients
- 4 cups coarsely crushed nacho tortilla chips
- 2 cups shredded Monterey Jack cheese
- 1 small onion, finely chopped
- 1 tablespoon butter
- 6 large eggs, lightly beaten
- 2-1/2 cups whole milk
- 1 can (4 ounces) chopped green chiles, undrained
- 3 tablespoons ketchup
- 1/4 teaspoon hot pepper sauce
Directions
- Arrange tortilla chips in a greased 13x9-in. baking dish; sprinkle with cheese and set aside. In a large skillet, saute onion in butter until tender.
- In a large bowl, whisk the eggs, milk, onion, chiles, ketchup and hot pepper sauce; pour over cheese. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
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