Breakfast Casserole
Breakfast Casserole
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 795
- Total Fat
- 51
- Saturated Fat
- 17
- Carbohydrates
- 54
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 408
- Sodium
- 846
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 795
- Total Fat
- 51
- Saturated Fat
- 17
- Carbohydrates
- 54
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 32
- Cholesterol
- 408
- Sodium
- 846
- Total: 40 min
- Prep: 20 min
- Cook: 20 min
Ingredients
2 cups broken blue tortilla chips
1 1/2 cups milk
5 cups day old biscuits
18 eggs
1/2 cup chopped red bell peppers
2 1/2 cups Mexican white cheese, shredded
Cactus Sauce, recipe follows
Cactus Sauce:
14 ounces diced chiles
3 to 4 ripe avocados
Directions
- Preheat 10-inch Dutch oven on open fire. Meanwhile, soak chips in 1/2 cup of milk. This will be your bottom crust. Soak biscuits with remaining ingredients, add extra milk if needed for a wet consistency. Salt and pepper, to your taste. Remove oven from the fire, put chips in first then add the biscuit mixture. Return Dutch oven to the fire. Be careful when putting coals on top and bottom. Cook for 20 to 30 minutes or until slightly firm. Serve with cactus sauce.
Cactus Sauce:
- Puree all ingredients together and refrigerate.
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