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.