24 de enero de 2017

Mexican Breakfast Lasagna RECIPE FOR TODAY

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Mexican Breakfast Lasagna

10 ounces cherry tomatoes, chopped small
2 tablespoons fresh cilantro, chopped
1 medium jalapeño pepper, chopped small
2 teaspoons red onion, chopped small
1 tablespoon fresh lime juice
Freshly ground black pepper
12 large eggs, scrambled
1 tablespoon unsalted butter
10-12 flour or corn tortillas
10 ounces cheddar cheese, grated
Quick and easy corn salsa


In a medium bowl, add the cherry tomatoes, cilantro, jalapeño and red onion, mix.
Add the lime juice and a dash of salt and pepper to taste.
Mix well and set aside for the flavors to combine.
In a mixing bowl, whisk the eggs, salt and pepper.
Heat a skillet over medium low heat and add the butter.
When the butter is melted pour in the beaten eggs and stir.
Continue to stir the eggs until they are at the required doneness. I would recommend the eggs be slightly under done because they will be baked in the oven.
Remove the eggs from the heat.
Take a 8 x 8 casserole dish and butter the bottom.
Take a flour tortilla and line the bottom of the dish. Make sure the entire area is covered. Break the tortillas if needed to get an even coverage.
Spread 1/3 of the eggs over the tortillas.
Sprinkle with 1/3 of the grated cheddar.
Add 1/3 of the corn salsa.
Add another layer of tortilla.
Spread another 1/3 of the eggs.
Sprinkle with another 1/3 of the cheddar.
Spread 1/3 of the corn salsa.
Sprinkle with cheddar.
Add the last layer of tortilla, the rest of the eggs, the rest of the corn and finish so the top layer is cheddar cheese.
Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
Allow to cool before cutting so it can set and makes it easier to slice.
Serve with the tomato salsa and your favorite sides.

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