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Seattle’s Most Excellent Egg Dishes

Seattle’s Most Excellent Egg Dishes


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For kids, Easter eggs are crafted from chocolate, painted in pastels, or molded from plastic and stuffed chock full of saccharin surprises. In the spirit of this egg-centric holiday, we’ve crafted an epicurean egg hunt that highlights Seattle’s tastiest egg dishes. Whether you prefer them poached, fried, or scrambled with salsa, these savory eggs are worth searching for.

Wandering Goose

Heather Earnhardt’s fluffy biscuits beckon eaters in the know to this Southern comfort café in Capitol Hill. These buttery beauties pair perfectly with eggs. Try the authentically awesome biscuits and gravy — either sausage or mushroom — topped with poached eggs. Or opt for the breakfast sandwich stuffed with eggs, cheese, and country ham.

Porkchop & Co.

In the heart of Ballard, chef Paul Osher’s locally sourced spot serves breakfast daily. He makes a mean shakshuka, the tomato-based Middle Eastern baked egg dish. Two slow-poached eggs are served in a spiced tomato sauce with kale, feta, and toast. Personalize your plate with the additional add-ons — bacon, chorizo, cauliflower, or chickpeas.

Lark

Known for his local seasonal cuisine, James Beard Award-winning chef John Sundstrom puts a Pacific Northwest spin on eggs Benedict. An English muffin is topped with the region’s delectable Dungeness crab, spinach, and chive hollandaise. Served in a lofty, industrial chic space, these are some of the most elegant eggs in town.

Barrio

Chilaquiles, aka the cure for the common hangover, are the specialty at this Capitol Hill Mexican joint. Essentially breakfast nachos, this traditional dish is composed of tortilla chips simmered in sauce then topped with fried eggs, cilantro, and onions. Barrio rotates the chilaquiles choices daily. Past offerings have included pineapple pork habanero, chicken tinga and mango, and succulent carne asada.

Hi Spot Café

Make like a kid at Madrona’s popular daytime diner, where they bring Dr. Seuss’ Green Eggs and Ham from the page to your plate. Three eggs are scrambled with pesto, Monterey Jack cheese and ham for a delicious rendition of the literary classic. Try them, try them — like Sam, we’re sure you’ll like them.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


Double Corn Tortilla Casserole

This recipe was submitted to the site back in 2005. Since then, I've tweaked it to make it most excellent. I increased the eggs and added some bell pepper to the mix. (Changes are reflected above.) It's now a tasty, substantial breakfast dish that I'm proud to serve whenever I get the chance. I recommend that you taste your chile peppers before adding them. If they're extremely spicy, you might want to reduce that to 1/2 can. Overall, this is a fresh-tasting, satisfying casserole that you're bound to love. (This recipe was last tested and photographed in October 2014.)



How To Make A Double Corn Tortilla Casserole

Grease a 2-quart square baking dish with butter or cooking spray. Tear tortillas into bite-size pieces. Arrange half of the tortillas in baking dish. Top with half of the cheese, half of the corn and half of the chopped onion and bell pepper. Repeat layering with remaining tortillas, cheese, corn, onion and bell pepper.

Stir together eggs, buttermilk, and chiles. Gently pour over tortilla mixture. Bake uncovered, in a 325 degree F. oven about 60 minutes or until a knife inserted near the center comes out clean. Serve warm.



For Overnight Preparation:

Simply prepare the recipe to where you pour the egg mixture into the pan. Cover the baking dish with plastic wrap and refrigerate up to 12 hours. When ready to cook, remove plastic wrap and let set at room temperature for 15 minutes then bake as directed.


When you test for doneness, make sure you use knife and not a toothpick. Cut into the center of the casserole. If uncooked egg is revealed, continue baking. Cover with aluminum foil if the top is browning too much.

Regular milk can be used to replace the buttermilk if needed or desired.


This breakfast casserole features layers of tortilla pieces, corn and Monterey Jack cheese with onion, bell pepper and green chile peppers.


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