March 26, 2013 by BettyCupcakes
I promised y’all a breakfast casserole yesterday and did not deliver. Life got in the way! Grocery shopping, vacuuming + Swiffering (labradoodles DO shed!), chasing babies. All of a sudden it was dinner time and I was working on great recipe from Cooking Light to share later this week with you. Plus, I’m pretty sure Sam is transitioning to one nap a day, which will be great in the end, but means a whole lot less free time for me right now.
This quiche gets its Tex-Mex flavor from two key ingredients- chunky salsa and corn tortillas. In Texas, we divide ourselves into two camps: corn or flour. I’ve always been a corn girl. Corn tortillas dripping in melted butter just speak to my heart.
I actually peeled myself out of bed early today just to share this Tex-Mex quiche with you. It’s that good and couldn’t be simpler. Think Migas in a casserole! Scramble eggs, add in some ham and broccoli, stir in some salsa, top with cheddar, and pop it in the oven. Provecho!
- 12 eggs
- 1/4 cup chunky salsa
- 8 oz. deli ham, cut into 1/2 inch pieces
- 1 1/2 cups broccoli florets (fully-defrosted if using frozen)
- 1/2 cup shredded mild cheddar cheese
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 corn tortillas
- cooking spray
- Preheat your oven to 375. Generously grease an 8 x 8 square glass baking dish with cooking spray and set aside.
- In a large bowl, crack all of the eggs. Whisk to scramble. Add the salsa, ham, broccoli, cheddar cheese, salt, and pepper. Whisk again to combine all ingredients completely.
- Layer the corn tortillas in the baking dish so that the bottom is completely covered. You will have to break them into pieces to make them fit. Pour egg mixture over the tortillas in the baking dish and sprinkle the cheddar cheese evenly over the top.
- Bake for 35-40 minutes. You will know the casserole is done with the cheese is browned and the middle is set. If the egg mixture is still a bit jiggly, bake in 5 minute increments until it is firm.