Egg Tortilla Casserole

Egg Tortilla Casserole

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)

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

Cost $ 4.62


  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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