Brunch Tortilla Food

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OVERNIGHT TEX-MEX TORTILLA BRUNCH BAKE



Overnight Tex-Mex Tortilla Brunch Bake image

Prepare brunch ahead of time with this Overnight Tex-Mex Tortilla Brunch Bake. Made with tortillas, hot Italian sausage, green chiles, cheese and more, this Overnight Tex-Mex Tortilla brunch bake will be a new family-favorite!

Provided by My Food and Family

Categories     Dairy

Time 13h15m

Yield 10 servings

Number Of Ingredients 11

5 whole wheat tortillas (10 inch), cut into 1-inch-wide strips
1 lb. hot Italian sausage, casings removed, cooked and drained
2-1/2 cups KRAFT Mexican Style Finely Shredded Cheddar Pepper Jack Cheese
8 Eggland's Best® Eggs
1/2 cup milk
1 can (4 oz.) chopped green chiles, undrained
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. ground black pepper
1/2 tsp. paprika
2 cups grape tomatoes, halved

Steps:

  • Layer half each of the tortilla strips, sausage and cheese in 13x9-inch baking dish sprayed with cooking spray; repeat layers.
  • Whisk eggs, milk, chiles, garlic powder, cumin and pepper until blended; pour over ingredients in baking dish. Sprinkle with paprika. Refrigerate overnight.
  • Heat oven to 350ºF. Spread tomatoes over casserole. Bake (uncovered) 45 to 50 min. or until center is set and edges are lightly browned.

Nutrition Facts : Calories 340, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 110 mg, Sodium 720 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

TORTILLA BRUNCH BAKE



Tortilla Brunch Bake image

Watch this quick video from My Food and Family on how to make this cheesy Tortilla Brunch Bake. Make this Tortilla Brunch Bake as part of any meal of the day!

Provided by My Food and Family

Categories     Dairy

Time 55m

Yield 12 servings

Number Of Ingredients 7

1 doz. eggs
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
12 corn tortillas (6 inch)
4 green onions, sliced, divided
1-1/2 cups KRAFT Shredded Cheddar Cheese, divided
1 jar (16 oz.) red salsa
1/2 cup sour cream

Steps:

  • Heat oven to 375º F.
  • Blend eggs and cream cheese in blender until smooth.
  • Arrange 6 tortillas on bottom of 13x9-inch baking dish sprayed with cooking spray, overlapping as necessary to evenly cover bottom of dish. Cover with egg mixture, and half each of the onions and cheddar. Top with remaining tortillas and salsa; cover.
  • Bake 25 min. Top with remaining cheddar; bake, uncovered, 15 min. or until center is set.
  • Let stand 10 min. before serving topped with sour cream and remaining onions.

Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 215 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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