Breakfast For Dinner Casserole

Are you on holiday food overload? Sometimes it’s just more fun to have breakfast for dinner. I mean, who ever said you had to eat breakfast in the morning? This Breakfast for Dinner Casserole is great anytime of the day!

Here’s what you’ll need …

2 medium-sized carrots chopped

4 oz. of mushrooms chopped

4 garlic cloves chopped

1 Tablespoon olive oil

1 medium zucchini

9 eggs, beat well in a separate bowl

9 corn tortillas cut into bite size pieces

1 teaspoon cumin

1/2 teaspoon cayenne

Salt and pepper to taste

3 oz. pepper jack cheese grated

Here’s what you’ll do …

Preheat the oven to 350 degrees F. In a sauce pan heat oil on medium heat. Add in chopped carrots and mushrooms. Stir occasionally for 5 minutes. Then, add the garlic and zucchini. Cook until carrots are soft. In a separate bowl, beat the eggs. Add the cumin, cayenne, salt, and pepper to the eggs. Cut the corn tortillas. Place the sautéed vegetables in the bottom of a greased oven-safe dish. Top with tortillas and pour eggs on top. Top with grated cheese and bake for 20 minutes or until egg is fully cooked.