Egg Tortilla Casserole

Egg Tortilla Casserole

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Egg Tortilla Casserole

Yield – 4 servings

Preparation Time – 15 minutes

Cooking Time – 30 minutes


  • 6 tortillas, torn ($.75)
  • 6 eggs ($.79)
  • 1/4 c milk ($.08)
  • 1/2 onion, chopped ($.30 )
  • 1/2 tomato, chopped ($. 55)
  • 1/4 c salsa, green or red ($.25)
  • handful shredded cheese ($.40)
  • Cut fruit…melon, peaches, apples, banana ($1.50)


  • Grease 8×8 baking dish.
  • Place torn tortillas in bottom of dish.
  • Egg Mixture: Whisk eggs and milk. Add tomatoes, onions and salsa.
  • Pour egg mixture over tortillas.
  • Sprinkle cheese over top.
  • Bake 325 for 30 minutes or until golden brown on top. Cool 10 minutes.
  • Cut your favorite fruit to serve with it.

Cost $ 4.62

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  1. Betsy says

    I don’t know if you have the Extending the Table cookbook (int’l companion to More with Less), but it has a recipe for Chilaquiles in it that is very similar to this. I’ve got it typed and ready to post on my blog (or maybe I already did–can’t remember). Anyway, it’s a good use for extra corn tortillas–is this recipe you’ve posted for corn or flour tortillas?

  2. Betsy says

    So, I think I already commented on this, but it’s not showing up yet–maybe you’re moderating your comments like I do. Anyway, I noticed that I’d scheduled the Chilaquiles recipe I mentioned to be posted today, of all days–so, it’s on my blog if you want to check it out! full tummies

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