Do you ever find yourself with a huge pile of leftover tortillas? Maybe it’s just me, but I have a tendency to purchase way too many tortillas at the grocery story. I don’t know why I do this – heck, maybe my subconscious is preparing for a Mexican apocalypse. At least tortillas are delicious, versatile rounds of flour and lard. You can use them to make cheesy quesadillas, wrap them around burrito fillings, or fry them up and make a nacho plate or crispy tortilla strips. You can even replace the bread chunks in your breakfast casserole with tortillas.
Like many breakfast casseroles, I prepared this casserole the night before to allow time for the tortillas to soak up the egg mixture. The mixture will seem very runny at first, but fear-not my friends, the casserole bakes to light, eggy perfection. If you don’t want to wait to eat this, I would allow everything to soak for at least a couple of hours before baking.
I used flour tortillas because I prefer them. I have not tried this recipe with corn tortillas. Let me know if you do!
With the cold weather lately, casseroles just seem like the perfect meal to warm you up. ‘Tis the season for casseroles and soups!
Stay warm out there!